Foods Low in Cholesterol (1801st - 1820th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  430 mg
• Pond smelt (tsukudani)
  
  450 mg
• Japanese quail's egg (whole, raw)
  
  470 mg
• Chum salmon (ikura)
  
  480 mg
• Lamprey (dried)
  
  480 mg
• Swine (smoked liver)
  
  480 mg
• Japanese quail's egg (boiled and canned in brine)
  
  490 mg
• Caviar (salted product)
  
  500 mg
• Japanese sand lance (niboshi)
  
  510 mg
• Chum salmon (sujiko)
  
  510 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  510 mg
• Japanese anchovy (niboshi)
  
  550 mg
• Silky fowl's egg (whole, raw)
  
  550 mg
• Anglerfish (liver, raw)
  
  560 mg
• Foie gras (boiled)
  
  650 mg
• Pidan
  
  680 mg
• Sakura shrimp (dried)
  
  700 mg
• Sakura shrimp (niboshi)
  
  700 mg
• Tatamiiwashi
  
  710 mg
• Japanese anchovy (tazukuri)
  
  720 mg