The amount of Fishes and Shellfishes that contain 0.1 mg of Vitamin B1 (Thiamin) (101 - 110)

• 

  0.64 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.2
• 

  0.03 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 3.3
• 

  0.02 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 5
• 

  0.32 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 0.3
• 

  0.14 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 0.7
• 

  0.24 mg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 0.4
• 

  0.65 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 0.2
• 

  0.14 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 0.7
• 

  0.27 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.4
• 

  0.68 mg

  (per 450 g edible portion)

  Amberjack (raw)
  × 0.1