Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (141st - 160th) (per 100 g edible portion)

• Bastard halibut (wild, raw)
  
  0.04 mg
• Purple puffer (raw)
  
  0.04 mg
• Bluefin tuna (fatty meat, raw)
  
  0.04 mg
• Japanese bluefish (boiled)
  
  0.04 mg
• Abalone (canned in brine)
  
  0.04 mg
• Oyster (cultured, raw)
  
  0.04 mg
• Oyster (cultured, boiled)
  
  0.04 mg
• Turban shell (raw)
  
  0.04 mg
• Turban shell (baked)
  
  0.04 mg
• Scallop (boiled)
  
  0.04 mg
• Spear squid (raw)
  
  0.04 mg
• Fish paste product (datemaki)
  
  0.04 mg
• Common Japanese conger (raw)
  
  0.05 mg
• Ray (raw)
  
  0.05 mg
• Blue marlin (raw)
  
  0.05 mg
• Swordfish (raw)
  
  0.05 mg
• Sablefish (raw)
  
  0.05 mg
• Croaker (baked)
  
  0.05 mg
• Yellowfin goby (kanroni)
  
  0.05 mg
• Sandfish (namaboshi)
  
  0.05 mg