Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (281st - 300th) (per 100 g edible portion)

• Skipjack, Processed product (kakuni)
  
  0.15 mg
• Amberjack (raw)
  
  0.15 mg
• Pink salmon (canned in brine)
  
  0.15 mg
• Coho salmon (cultured, raw)
  
  0.15 mg
• Chum salmon (raw)
  
  0.15 mg
• Chum salmon (boiled)
  
  0.15 mg
• Chum salmon (canned in brine)
  
  0.15 mg
• Rainbow trout (cultured in sea, raw)
  
  0.15 mg
• Mackerel (raw)
  
  0.15 mg
• Mackerel (canned products, in brine)
  
  0.15 mg
• Red sea bream (cultured, baked)
  
  0.15 mg
• Pacific herring (ovary, raw)
  
  0.15 mg
• Spangled emperor (raw)
  
  0.15 mg
• Yellowfin tuna (raw)
  
  0.15 mg
• Masu trout (cultured, raw)
  
  0.15 mg
• Japanese abalone (raw)
  
  0.15 mg
• Hard clam (boiled)
  
  0.15 mg
• Antarctic krill (raw)
  
  0.15 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.16 mg
• Mackerel, Processed product (shiosaba)
  
  0.16 mg