Cholesterol Content of Fishes and Shellfishes
(51 - 60)
6 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
72 mg
(per 40 g edible portion)
Fish paste product (datemaki)
72 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
12 mg
(per 47 g edible portion)
Turban shell (baked)
61 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
30 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
1065 mg
(per 710 g edible portion)
Common octopus (boiled)
1020 mg
(per 800 g edible portion)
Common octopus (raw)
75 mg
(per 50 g edible portion)
Ocellated octopus (raw)
70 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
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