Fishes and Shellfishes High in Vitamin B1 (Thiamin) (81st - 100th) (per 100 g edible portion)

• Chum salmon (baked)
  
  0.17 mg
• Frigate mackerel (raw)
  
  0.17 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  0.17 mg
• Sakura shrimp (niboshi)
  
  0.16 mg
• Cockle (foot, raw)
  
  0.16 mg
• Striped mullet (raw)
  
  0.16 mg
• Yellowtail (young, cultured, raw)
  
  0.16 mg
• Crucian carp (kanroni)
  
  0.16 mg
• Mackerel, Processed product (shiosaba)
  
  0.16 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.16 mg
• Antarctic krill (raw)
  
  0.15 mg
• Hard clam (boiled)
  
  0.15 mg
• Japanese abalone (raw)
  
  0.15 mg
• Masu trout (cultured, raw)
  
  0.15 mg
• Yellowfin tuna (raw)
  
  0.15 mg
• Spangled emperor (raw)
  
  0.15 mg
• Pacific herring (ovary, raw)
  
  0.15 mg
• Red sea bream (cultured, baked)
  
  0.15 mg
• Mackerel (canned products, in brine)
  
  0.15 mg
• Mackerel (raw)
  
  0.15 mg