The amount of Fishes and Shellfishes that contain 0.1 mg of Vitamin B1 (Thiamin) (261 - 270)

• 

  0.01 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 10
• 

  0.01 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 10
• 

  0.01 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 10
• 

  0.04 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 2.5
• 

  0.03 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 3.3
• 

  0.01 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 10
• 

  0.08 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 1.3
• 

  0.15 mg

  (per 950 g edible portion)

  Croaker (raw)
  × 0.7
• 

  0.04 mg

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 2.5
• 

  0.03 mg

  (per 170 g edible portion)

  Golden-thread (raw)
  × 3.3