Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (341st - 360th) (per 100 g edible portion)

• Silver pomfret (raw)
  
  0.22 mg
• Ayu sweetfish (wild, baked)
  
  0.23 mg
• Sockeye salmon (smoked)
  
  0.23 mg
• Yellowtail (mature, raw)
  
  0.23 mg
• Fat greenling (raw)
  
  0.24 mg
• Brownstriped mackerel scad (kusaya)
  
  0.24 mg
• Pink salmon (baked)
  
  0.24 mg
• Pacific cod (milt)
  
  0.24 mg
• Yellowtail (mature, baked)
  
  0.24 mg
• Pond smelt (tsukudani)
  
  0.24 mg
• Snow crab (raw)
  
  0.24 mg
• Big-eye sardine (maruboshi)
  
  0.25 mg
• With ovary (boiled)
  
  0.25 mg
• Dried flounder
  
  0.25 mg
• Pink salmon (raw)
  
  0.25 mg
• Mackerel (saba-bushi)
  
  0.25 mg
• Striped jack (cultured, raw)
  
  0.25 mg
• Lamprey (raw)
  
  0.25 mg
• Sockeye salmon (raw)
  
  0.26 mg
• Mantis shrimp (boiled)
  
  0.26 mg