Vitamin B1 (Thiamin) Content of Fishes and Shellfishes
(21 - 30)
0.43 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.06 mg
(per 25 g edible portion)
Pacific cod (milt)
2.3 mg
(per 960 g edible portion)
Pink salmon (baked)
0.43 mg
(per 360 g edible portion)
Fat greenling (raw)
6.21 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0.15 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0.09 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
0.61 mg
(per 460 g edible portion)
Silver pomfret (raw)
0.37 mg
(per 170 g edible portion)
Mackerel (baked)
0.23 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
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