Tuesday, January 8, 2013

Cholesterol content in seafood

Cholesterol is the main sterol in marine fish like haddock, pollock, salmon and in crustaceans like shrimp and lobster with over 90% of all sterol.

The cholesterol content in fish and mollusks ranges from 40 to 100 mg/100g portion and is lower than other meat such as beef, pork and chicken.

Lower cholesterol content was reported in ground fish and pelagic fish species, higher content in mollusks and crustaceans.

The shellfish, shrimp and prawns, however are quite high in cholesterol 195 mg/100 g portion of shrimp. 

Fish, particularly deep sea fish such as salmon, tuna, haddock, sole and swordfish are good source of protein with cholesterol content comparable to buffalo.

Cholesterol content in single species of fish can vary widely at different times of the year, at different growth stages and in different reproductive stages.

In fish, cholesterol biosynthesis is controlled in the liver and intestines by means of feedback mechanism as in mammals.
Cholesterol content in seafood
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