Vitamin B1 (Thiamin) Content of Fishes and Shellfishes
(41 - 50)
0.07 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.27 mg
(per 200 g edible portion)
With ovary (raw)
0.4 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.02 mg
(per 10 g edible portion)
Japanese sand lance (raw)
0.4 mg
(per 220 g edible portion)
Mackerel (boiled)
0.22 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (dried)
1.78 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
1.15 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
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