Vitamin B1 (Thiamin) Content of Fishes and Shellfishes
(131 - 140)
0.03 mg
(per 73 g edible portion)
Scallop (boiled)
-
(per 47 g edible portion)
Turban shell (baked)
-
(per 47 g edible portion)
Turban shell (raw)
0.01 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
0.01 mg
(per 20 g edible portion)
Oyster (cultured, raw)
0.01 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.04 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0.03 mg
(per 80 g edible portion)
Conger pike (raw)
-
(per 5 g edible portion)
Pacific cod (denbu)
0.01 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
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