The amount of Fishes and Shellfishes that contain 0.1 mg of Vitamin B1 (Thiamin) (81 - 90)

• 

  0.07 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 1.4
• 

  0.27 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 0.4
• 

  0.4 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 0.3
• 

  0.02 mg

  (per 10 g edible portion)

  Japanese sand lance (raw)
  × 5
• 

  0.4 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 0.3
• 

  0.22 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 0.5
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 10
• 

  1.78 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.06
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 10
• 

  1.15 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.09