The amount of Fishes and Shellfishes that contain 1.1 mg of Vitamin B1 (Thiamin)
(261 - 270)
0.01 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
×
110
0.01 mg
(per 20 g edible portion)
Oyster (cultured, raw)
×
110
0.01 mg
(per 32 g edible portion)
Abalone (canned in brine)
×
110
0.04 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
×
27.5
0.03 mg
(per 80 g edible portion)
Conger pike (raw)
×
36.7
0.01 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
×
110
0.08 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
13.8
0.15 mg
(per 950 g edible portion)
Croaker (raw)
×
7.3
0.04 mg
(per 152 g edible portion)
Japanese pilchard (baked)
×
27.5
0.03 mg
(per 170 g edible portion)
Golden-thread (raw)
×
36.7
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