Vitamin B1 (Thiamin) Content of Fishes and Shellfishes
(51 - 60)
0.64 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.03 mg
(per 20 g edible portion)
Antarctic krill (raw)
0.02 mg
(per 48 g edible portion)
Hard clam (boiled)
0.32 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0.14 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0.24 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0.65 mg
(per 720 g edible portion)
Mackerel (raw)
0.14 mg
(per 95 g edible portion)
Coho salmon (cultured, raw)
0.27 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
0.68 mg
(per 450 g edible portion)
Amberjack (raw)
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