Fishes and Shellfishes Low in Vitamin B1 (Thiamin) (161st - 180th) (per 100 g edible portion)

• Tuna, Canned product (flaked white meat in oil)
  
  0.05 mg
• Girella (raw)
  
  0.05 mg
• Oyster (canned in oil, smoked)
  
  0.05 mg
• Scallop (raw)
  
  0.05 mg
• King crab (raw)
  
  0.05 mg
• Japanese common squid (raw)
  
  0.05 mg
• Sea cucumber (raw)
  
  0.05 mg
• Fish paste product (yakinuki-kamaboko)
  
  0.05 mg
• Fish paste product (yaki-chikuwa)
  
  0.05 mg
• Fish paste product (satsuma-age)
  
  0.05 mg
• Ayu sweetfish (uruka)
  
  0.06 mg
• Three-line grunt (raw)
  
  0.06 mg
• Japanese sculpin (boiled)
  
  0.06 mg
• Marbled sole (raw)
  
  0.06 mg
• Sole (raw)
  
  0.06 mg
• Yellowstriped butterfish (raw)
  
  0.06 mg
• Barracouta (raw)
  
  0.06 mg
• Ocellate puffer (cultured, raw)
  
  0.06 mg
• Japanese common squid (baked)
  
  0.06 mg
• Squid, Processed product (saki-ika)
  
  0.06 mg