Cholesterol Content of Fishes and Shellfishes
(41 - 50)
437 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
207 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
13 mg
(per 6 g edible portion)
Loach (boiled)
22 mg
(per 10 g edible portion)
Japanese icefish (raw)
131 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
19 mg
(per 9 g edible portion)
Pond smelt (raw)
13 mg
(per 6 g edible portion)
Loach (raw)
20 mg
(per 10 g edible portion)
Japanese sand lance (raw)
180 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
228 mg
(per 120 g edible portion)
Abalone (shiokara)
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