Food| Nutrients in food

B1 / Thiamin (mg)

Group of products:

Products with maximal content, per 100g

1. Spirulina (dried, seaweed)

2.38

2. Trout (mixed species, dry heat cooked)

0.426

3. Trout (mixed species)

0.35

4. Mussel (blue, moist heat cooked)

0.3

5. Tuna (bluefin, dry heat cooked)

0.278

6. Atlantic Salmon (wild, dry heat cooked)

0.275

7. Atlantic Salmon (wild, fresh or frozen)

0.226

8. Spirulina (seaweed)

0.222

9. Caviar Black And Red (granular)

0.19

10. Atlantic Mackerel (fresh or frozen)

0.176

11. Mussel (blue)

0.16

12. Atlantic Mackerel (dry heat cooked)

0.159

13. Rainbow Trout (farmed, dry heat cooked)

0.143

14. Carp (dry heat cooked)

0.14

15. Tuna (yellowfin, dry heat cooked)

0.134

16. Shrimp (mixed species, breaded and fried)

0.129

17. Atlantic Herring (kippered)

0.126

18. Rainbow Trout (farmed)

0.12

19. Carp

0.115

20. Atlantic Herring (dry heat cooked)

0.112

Products with minimal content, per 100g

1. Shrimp (untreated)

0

2. Shrimp (untreated, cooked)

0

3. Cuttlefish (mixed species)

0.009

0.01

5. Cuttlefish (mixed species, moist heat cooked)

0.017

6. Shrimp (mixed species)

0.02

7. Mackerel (salted)

0.02

0.03

9. Alaska Pollock

0.03

10. Shrimp (mixed species, moist heat cooked)

0.032

11. Atlantic Herring (pickled)

0.036

12. Tuna (skipjack, dry heat cooked)

0.038

13. Atlantic Pollock

0.047

14. Atlantic Pollock (dry heat cooked)

0.054

15. Alaska Pollock (dry heat cooked)

0.054

16. Whiting (mixed species)

0.056

17. Octopus (moist heat cooked)

0.057

18. Whiting (mixed species, dry heat cooked)

0.068

19. Anchovy (canned in oil)

0.078

20. Pink Salmon

0.08