Vitamin B1 (Thiamin) Content of Fishes and Shellfishes
(161 - 170)
0.02 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.04 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
0.02 mg
(per 152 g edible portion)
Japanese pilchard (raw)
-
(per 18 g edible portion)
Japanese anchovy (raw)
0.01 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0.03 mg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
0.35 mg
(per 1750 g edible portion)
King crab (canned in brine)
0.01 mg
(per 145 g edible portion)
Blue crab (raw)
0 mg
(per 10 g edible portion)
Northern shrimp (raw)
0.02 mg
(per 100 g edible portion)
Hard clam (tsukudani)
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