Cholesterol Content of Fishes and Shellfishes
(71 - 80)
26 mg
(per 25 g edible portion)
Mezashi (baked)
39 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
56 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
44 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
64 mg
(per 90 g edible portion)
Horse mackerel (baked)
100 mg
(per 100 g edible portion)
Hard clam (tsukudani)
26 mg
(per 65 g edible portion)
Sandfish (raw)
50 mg
(per 50 g edible portion)
Pacific cod (baked)
18 mg
(per 30 g edible portion)
Halfbeak (raw)
54 mg
(per 108 g edible portion)
Japanese whiting (raw)
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