Cholesterol Content of Fishes and Shellfishes
(31 - 40)
385 mg
(per 190 g edible portion)
Japanese common squid (raw)
27 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
43 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
185 mg
(per 140 g edible portion)
Pacific cod (dried split)
24 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
69 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
12 mg
(per 5 g edible portion)
Sakura shrimp (boiled)
41 mg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
81 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
31 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
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