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

• Topshell (canned with seasoning)
  
  0.02 mg
• Hard clam (tsukudani)
  
  0.02 mg
• Northern shrimp (raw)
  
  0.02 mg
• Shiba shrimp (raw)
  
  0.02 mg
• Blue crab (raw)
  
  0.02 mg
• King crab (canned in brine)
  
  0.02 mg
• Squid, Processed product (canned with seasoning)
  
  0.02 mg
• Fish paste product (tsumire)
  
  0.02 mg
• Japanese anchovy (raw)
  
  0.03 mg
• Japanese pilchard (raw)
  
  0.03 mg
• Japanese pilchard (boiled)
  
  0.03 mg
• Japanese pilchard (shioiwashi)
  
  0.03 mg
• Japanese pilchard, Canned product (in brine)
  
  0.03 mg
• Japanese pilchard, Canned product (with seasoning)
  
  0.03 mg
• Japanese dace (raw)
  
  0.03 mg
• Scorpion fish (raw)
  
  0.03 mg
• Barracuda (raw)
  
  0.03 mg
• Barracuda (baked)
  
  0.03 mg
• Brown sole (raw)
  
  0.03 mg
• Brown sole (boiled)
  
  0.03 mg