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112 Fish Highest in Thiamin (B1)

Ranked by a serving size.

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1.2mg Thiamin (B1) = 100% DV
  1. Cooked Pompano
    0.6mg (50% DV) in 1 fillet
  2. Farmed Atlantic Salmon
    0.6mg (48% DV) in 6oz fillet
  3. Bluefin Tuna (cooked)
    0.5mg (39% DV) in 6oz fillet
  4. Wild Atlantic Salmon (cooked)
    0.5mg (39% DV) in 6oz fillet
  5. Canned Eastern Oysters
    0.4mg (34% DV) in 1 can (12 oz), oysters and liquid
  6. Cooked Walleye Pike
    0.4mg (32% DV) in 1 fillet
  7. Cooked Catfish
    0.3mg (27% DV) in 1 fillet
  8. Cooked Eel
    0.3mg (24% DV) in 1 fillet
  9. Cooked Clams
    0.3mg (24% DV) in 20 small
  10. Atlantic Mackerel (cooked)
    0.3mg (23% DV) in 6oz fillet
  11. Cooked Sockeye Salmon
    0.3mg (22% DV) in 6oz fillet
  12. Fish Trout Mixed Species Cooked Dry Heat
    0.3mg (22% DV) in 1 fillet
  13. Cooked Yellowtail
    0.3mg (21% DV) in 1/2 fillet
  14. Cooked Blue Mussels
    0.3mg (21% DV) in 3 oz
  15. Cooked Yellowfin Tuna
    0.2mg (19% DV) in 6oz fillet
  16. Cooked Trout
    0.2mg (18% DV) in 1 fillet
  17. Cooked Tilefish
    0.2mg (18% DV) in 1/2 fillet
  18. Bluefin Tuna (raw)
    0.2mg (17% DV) in 3 oz
  19. Atlantic Mackerel (raw)
    0.2mg (16% DV) in 1 fillet
  20. Wild Atlantic Salmon (raw)
    0.2mg (16% DV) in 3 oz
  21. Abalone (cooked)
    0.2mg (16% DV) in 3 oz
  22. Farmed Atlantic Salmon (raw)
    0.2mg (15% DV) in 3 oz
  23. Cooked Coho Salmon (farmed)
    0.2mg (14% DV) in 6oz fillet
  24. Cooked Grouper
    0.2mg (14% DV) in 1 fillet
  25. Atlantic Herring
    0.2mg (13% DV) in 1 fillet
  26. Striped Bass (raw)
    0.2mg (13% DV) in 1 fillet
  27. Cooked Atlantic Cod
    0.2mg (13% DV) in 1 fillet
  28. Cooked Tilapia
    0.2mg (13% DV) in 6oz fillet
  29. Cooked Whitefish
    0.1mg (12% DV) in 3 oz
  30. Cooked Striped Bass
    0.1mg (12% DV) in 1 fillet
  31. Cooked Sea Bass
    0.1mg (11% DV) in 1 fillet
  32. Cooked Coho Salmon (wild)
    0.1mg (11% DV) in 6oz fillet
  33. Yellowtail (raw)
    0.1mg (10% DV) in 3 oz
  34. Canned Sardines
    0.1mg (10% DV) in 1 cup, drained
  35. Cooked Northern Pike
    0.1mg (10% DV) in 6oz fillet
  36. Cooked Eastern Oysters (farmed)
    0.1mg (9% DV) in 3 oz
  37. Cooked Pacific Oysters
    0.1mg (9% DV) in 3 oz
  38. Cooked Pacific Herring
    0.1mg (9% DV) in 1 fillet
  39. Cooked Sablefish
    0.1mg (9% DV) in 3 oz
  40. Cooked Rainbow Trout
    0.1mg (9% DV) in 1 fillet
  41. Cooked King Mackerel
    0.1mg (8% DV) in 3 oz
  42. Rainbow Trout (raw)
    0.1mg (8% DV) in 1 fillet
  43. Cooked Snapper
    0.1mg (8% DV) in 1 fillet
  44. Raw Eastern Oysters
    0.1mg (7% DV) in 3 oz
  45. Queen Crab (cooked)
    0.1mg (7% DV) in 3 oz
  46. Fish Roe (cooked)
    0.1mg (7% DV) in 1 oz
  47. Smoked Sturgeon
    0.1mg (6% DV) in 3 oz
  48. Dungeness Crab (raw)
    0.1mg (6% DV) in 1 crab
  49. Raw Coho Salmon
    0.1mg (6% DV) in 3 oz
  50. Cooked Swordfish
    0.1mg (6% DV) in 3 oz
  51. Baked Conch
    0.1mg (6% DV) in 1 cup, sliced
  52. Canned Atlantic Cod
    0.1mg (6% DV) in 3 oz
  53. Alaskan King Crab
    0.1mg (6% DV) in 1 leg
  54. Pink Salmon (raw)
    0.1mg (6% DV) in 3 oz
  55. Cooked Sturgeon
    0.1mg (6% DV) in 3 oz
  56. Queen Crab (raw)
    0.1mg (6% DV) in 3 oz
  57. Cooked Turbot
    0.1mg (5% DV) in 3 oz
  58. Fresh Water Bass (raw)
    0.1mg (5% DV) in 1 fillet
  59. Blue Crab Cakes
    0.1mg (5% DV) in 1 cake
  60. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    0.1mg (5% DV) in 1 fillet
  61. Raw Whiting
    0.1mg (4% DV) in 1 fillet
  62. Cooked Halibut
    0mg (4% DV) in 3 oz
  63. Cooked Whiting
    0mg (4% DV) in 1 fillet
  64. Fried Calamari
    0mg (4% DV) in 3 oz
  65. Cooked Dungeness Crab
    0mg (4% DV) in 3 oz
  66. Octopus (cooked)
    0mg (4% DV) in 3 oz
  67. Raw Tilapia
    0mg (4% DV) in 1 fillet
  68. Anchovies (raw)
    0mg (4% DV) in 3 oz
  69. Cooked Pollock
    0mg (4% DV) in 3 oz
  70. Smoked Whitefash
    0mg (4% DV) in 1 cup, cooked
  71. Crayfish
    0mg (4% DV) in 3 oz
  72. Whelk (cooked)
    0mg (4% DV) in 3 oz
  73. Cooked Crayfish
    0mg (3% DV) in 3 oz
  74. Cooked Orange Roughy
    0mg (3% DV) in 3 oz
  75. Cooked Mahimahi
    0mg (3% DV) in 1 fillet
  76. Cooked Haddock
    0mg (3% DV) in 1 fillet
  77. Fish Roe
    0mg (3% DV) in 1 tbsp
  78. Yellowfin Tuna (raw)
    0mg (3% DV) in 1 oz, boneless
  79. Raw Pacific Oysters
    0mg (3% DV) in 1 medium
  80. Cooked Pacific Cod
    0mg (3% DV) in 1 fillet
  81. Cooked Alaska Pollock
    0mg (3% DV) in 1 fillet
  82. Cooked Skipjack
    0mg (3% DV) in 3 oz
  83. Canned Blue Crab
    0mg (3% DV) in 1 cup
  84. Fish Caviar Black And Red Granular
    0mg (3% DV) in 1 tbsp
  85. Cooked Lingcod
    0mg (3% DV) in 3 oz
  86. Skipjack Tuna (raw)
    0mg (2% DV) in 3 oz
  87. Canned Sockeye Salmon
    0mg (2% DV) in 3 oz
  88. Canned Salmon
    0mg (2% DV) in 3 oz
  89. Blue Crab
    0mg (2% DV) in 1 cup, flaked and pieces
  90. Cooked Shrimp
    0mg (2% DV) in 3 oz
  91. Imitation Crab Meat
    0mg (2% DV) in 3 oz
  92. Kippered Herring
    0mg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  93. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  94. Canned Pink Salmon
    0mg (2% DV) in 3 oz
  95. Cooked Eastern Oysters (wild)
    0mg (2% DV) in 3 oz
  96. Lobster (cooked)
    0mg (2% DV) in 3 oz
  97. Canned Clams
    0mg (2% DV) in 3 oz
  98. Canned Anchovies
    0mg (1% DV) in 5 anchovies
  99. Cooked Wild Eastern Oysters
    0mg (1% DV) in 6 medium
  100. Canned White Tuna (oil Packed)
    0mg (1% DV) in 3 oz
  101. Cooked Cuttlefish
    0mg (1% DV) in 3 oz
  102. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
  103. Clams (raw)
    0mg (1% DV) in 3 oz
  104. Pickled Herring
    0mg (1% DV) in 1 oz, boneless
  105. Scallops
    0mg (1% DV) in 3 oz
  106. Cooked Smelt
    0mg (1% DV) in 3 oz
  107. Canned Shrimp
    0mg (1% DV) in 1 cup
  108. Cooked Spiny Lobster
    0mg (1% DV) in 3 oz
  109. Smoked Salmon
    0mg (1% DV) in 1 oz, boneless
  110. Canned White Tuna (water Packed)
    0mg (1% DV) in 3 oz
  111. Squid (raw)
    0mg (1% DV) in 1 oz, boneless
  112. Raw Scallops
    0mg in 1 unit 2 large or 5 small

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.