FISH AND SHELLFISH AS FOOD 

 Table 80. Data on the Thiamine Content of Some Fishery Products. 



301 



Fishery Product 



Thiamine per 100 g 



of Edible Portion 



Micrograms 



Fresh or frozen: 



Anglerfish (Lophius piscatorus) 25 



Burbot (Lota maculosa) 450-460 



Cod (Gadus morhua) 40-50 



Croaker (Micropogon undulatus) 155 



Haddock (Melanogrammus aeglefinus) 100 



Grouper, black (Garrupa nigrita) 160-180 



Herring, lake {Leucichthys artedi) 100-115 

 Mackerel: 



Boston (Scomber scombrus) 170-200 



King {Scomberomorus regalis) 50-60 



Spanish (Scomberomorus maculatus) 160-200 



Mullet (Mugil, species) 55 



Muttonfish (Lutianus analis) 40 



Pompano (Trachinotus, species) 400-425 



Salmon, red (Oncorijlinchus nerka) 125—135 



Sea Robin (Prionotus species) 80-100 



Shark, dogfish (Squalus acanthias) 50 



Skate (Raja, species) 20-30 

 Snapper: 



Gray (Lutianus griseus) 170 



Red (Lutianus blackfordii) 170-180 



Swellfish (Spheroides maculatus) 50 



Crab, blue (Callinectes sapidus) 75 

 Cooked: 



Salmon, red, baked 85-90 



Crab, blue, hardshell 60 



Crab, blue, softshell 85-100 

 Canned: 



Crab, blue, white meat none 



Salmon, pink 25 



Source: Goldbeck, C. G., "Some Studies on the Content of Thiamine and Antithiamine 

 Factor in Fishery Products," U. S. Fish and Wildlife Service, Commercial Fisheries 

 Review, 9, No. 8, 13-21 (1947). 



Table 81. Thiamine Content of Oysters. 



Thiamine per 100 g 

 State of raw oysters 



Micrograms 

 Louisiana 110-130 



Georgia 98-106 



Virginia 100-110 



Maryland 100-103 



New York 170-180 



Connecticut 170 



Source: Goldbeck, C. G., "Some Studies on the Content of Thiamine and Antithiamine 

 Factor in Fishery Products," U. S. Fish and Wildlife Service, Commercial Fisheries 

 Review, 9, No. 8, 13-21 (1947). 



