Cholesterol Content of Fishes and Shellfishes
(Initial J)
55 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
7 mg
(per 18 g edible portion)
Japanese anchovy (raw)
72 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
418 mg
(per 110 g edible portion)
Japanese common squid (baked)
400 mg
(per 125 g edible portion)
Japanese common squid (boiled)
385 mg
(per 190 g edible portion)
Japanese common squid (raw)
437 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
22 mg
(per 10 g edible portion)
Japanese icefish (raw)
77 mg
(per 152 g edible portion)
Japanese pilchard (baked)
88 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
<
1
2
3
>
