The amount of Fishes and Shellfishes that contain 0.8 mg of Vitamin B1 (Thiamin) (281 - 290)

• 

  0.07 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 11.4
• 

  0.02 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Fish paste product (kobumaki-kamaboko)
  × 80
• 

  0.21 mg

  (per 710 g edible portion)

  Common octopus (boiled)
  × 3.8
• 

  0.2 mg

  (per 800 g edible portion)

  Common octopus (raw)
  × 4
• 

  0.04 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 20
• 

  0.02 mg

  (per 170 g edible portion)

  Yellow sea bream (raw)
  × 40
• 

  0.06 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 13.3
• 

  0.13 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 6.2
• 

  0.11 mg

  (per 540 g edible portion)

  Brown sole (baked)
  × 7.3