Cholesterol

Cholesterol (Fig. 1) is a sterol generally found in foods either as free cholesterol (30 %) or as esterified cholesterol (70 %).

 
 
 
 
 
 

Figure 1 – Cholesterol molecule.

 
     
 

Typically, cholesterol contents in fish never surpass 60 mg/100 g, while values in cephalopods and crustaceans are quite higher, even reaching, in some species, about 200 mg/100 g. Additionally, farmed fish contents are frequently higher to correspondent wild fish.