Seafoods like fish crab, lobster, oyster, scallops, shrimps, clams contain moderate amounts of cholesterol. They are low in total fat and saturated fat, but if you add toppings, it can increase their overall fat and cholesterol content. Scallops, oystrers and clams are good sources of magnesium and potassium. Scallops are low in cholesterol, total fat (1 gram of fat per serving) and saturated fat but very high in protein, more than 80 percent. The shrimp has very low fat, but the cholesterol content is quite high. So eating scallops is a healthier option than shrimps for people having risk of heart disease.
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The chart below gives the cholesterol content in seafood like crab, lobster, oyster, scallops, shrimps, etc.
All cholesterol values of seafoods given below are approximate.
|Cholesterol in Clams, 19 small||57 mg|
|Cholesterol in Clams, canned, 85 g||58 mg|
|Cholesterol in Crab, 100 g||65 mg|
|Alaska King Crab, cooked, 60 g||45 mg|
|Cholesterol in Blue Crab, cooked, 85 g||85 mg|
|Crab cake, 60 g||90 mg|
|Cholesterol in Lobster, 100 g||70 mg|
|Northern Lobster, cooked, 85 g||60 mg|
|Cholesterol in Oyster, raw, 100 g||70 mg|
|Cholesterol in Oyster, cooked, 100 g||75 mg|
|Cholesterol in Prawns, boiled, 100 g||70 mg|
|Cholesterol in Shrimp, canned, 85 g||148 mg|
|Cholesterol in fried Shrimp, 100 g||150 mg|
|Cholesterol in Scallops, steamed, 100 g||41 mg|
|Cholesterol in Scallops, fried, 100 g||54 mg|
|Cholesterol in Scallops, fresh, 100 g||24 mg|
|Cholesterol in broiled cod, 85 g||50 mg|
|Cholesterol in Mackerel, Atlantic broiled, 85 g||60 mg|
|Mackerel, Pacific Jack broiled, 85 g||60 mg|
|Ocean Perch, baked, 85 g||50 mg|
|Cholesterol in Pollock, broiled, 85 g||80 mg|
Source:Release 10 USDA #15210, 1992 Release 10 USDA #15211, 1992.
The above table shows that cholesterol content of seafoods like shrimp and crab is quite high.