The amount of Fishes and Shellfishes that contain 0.5 mg of Vitamin B1 (Thiamin) (41 - 50)

• 

  0.43 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 1.2
• 

  0.06 mg

  (per 25 g edible portion)

  Pacific cod (milt)
  × 8.3
• 

  2.3 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.2
• 

  0.43 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 1.2
• 

  6.21 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.08
• 

  0.15 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 3.3
• 

  0.09 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 5.6
• 

  0.61 mg

  (per 460 g edible portion)

  Silver pomfret (raw)
  × 0.8
• 

  0.37 mg

  (per 170 g edible portion)

  Mackerel (baked)
  × 1.4
• 

  0.23 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 2.2