Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (261st - 280th) (per 100 g edible portion)

• Mackerel, Processed product (hirakiboshi)
  
  0.13 mg
• Mackerel, Processed product (shimesaba)
  
  0.13 mg
• Walleye pollack (sukimidara)
  
  0.13 mg
• Pacific cod (salted fillet)
  
  0.13 mg
• Albacore (raw)
  
  0.13 mg
• Hard clam (baked)
  
  0.13 mg
• Common shield-clam (raw)
  
  0.13 mg
• Opossum shrimp (tsukudani)
  
  0.13 mg
• Anglerfish (liver, raw)
  
  0.14 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  0.14 mg
• Chum salmon (shiozake)
  
  0.14 mg
• Chinook salmon (baked)
  
  0.14 mg
• Atlantic mackerel (raw)
  
  0.14 mg
• Hen clam (raw)
  
  0.14 mg
• Shrimp, Processed product (tsukudani)
  
  0.14 mg
• Sea urchin (tsubu-uni)
  
  0.14 mg
• Amago salmon (cultured, raw)
  
  0.15 mg
• Ayu sweetfish (cultured, raw)
  
  0.15 mg
• Japanese parrot fish (raw)
  
  0.15 mg
• Tatamiiwashi
  
  0.15 mg