Cholesterol Content of Fishes and Shellfishes
(1 - 10)
441 mg
(per 45 g edible portion)
Squid, Processed product (surume)
72 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
35 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
35 mg
(per 5 g edible portion)
Sakura shrimp (dried)
56 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
55 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
51 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
459 mg
(per 90 g edible portion)
Chum salmon (sujiko)
51 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
144 mg
(per 30 g edible portion)
Chum salmon (ikura)
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