Cholesterol Content of Fishes and Shellfishes
(111 - 120)
16 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
80 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
67 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
168 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
40 mg
(per 145 g edible portion)
Blue crab (raw)
72 mg
(per 130 g edible portion)
Pacific saury (baked)
147 mg
(per 186 g edible portion)
Chinook salmon (baked)
10 mg
(per 50 g edible portion)
Freshwater clam (raw)
158 mg
(per 450 g edible portion)
Black sea bream (raw)
77 mg
(per 152 g edible portion)
Japanese pilchard (baked)
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