Table of cholesterol content in food( in 100 g.)
| products( 100 g) | cholesterol content( mg) |
Culinary ^ | |
| Brains | 800 - 2300 |
| Kidney | 300 - 800 |
| Pork | 110 |
| Pork loin | 380 |
| Pork shin | 360 |
| pig liver | 130 |
| Language swine | 50 |
| Beef fat | 90 |
| Beeflow-fat | 65 |
| Veal lean | 99 |
| Beef liver | 270-400 |
| Beef tongue | 150 |
| Venison | 65 |
| Roe deer meat back, foot, back | 110 |
| Conin | 78 |
| Lamb is lean | 98 |
| Lamb( summer) | 70 |
| Rabbit | 90 |
| The hen without skinMinced meat | 89 |
| skinless chicken white meat | 79 |
| Heart chicken | 170 |
| Chicken liver | 492 |
| Broilers 1st category | 40 - 60 |
| Chicken | 40 - 60 |
| Turkey | 40 - 60 |
| duck without the skin | 60 |
| duck skin | 90 |
| goose | 86 |
| liverwurst fromveal | 169 |
| Liver pate | 150 |
| smoked sausage sausage | 112 |
| Wieners | 100 |
| banks | 100 |
| White Munich | 100 |
| Mortadella sausage smoked salami | 85 |
| 85 | |
| Vienna sausages | 85 |
| Servelat | 85 |
| cooked sausage sausage 40 | |
| Warenfatty | 60 |
fish, seafood ^ | |
| Pacific mackerel | 360 |
| Sevryuga | 300 |
| cuttlefish | 275 |
| Karp | 270 |
| Natoteniya marble | 210 |
| Oysters | 170 |
| Eel | 160 - 190 |
| Mackerel | 85 |
| Mussels | 64 |
| Shrimp | 144 |
| sardine oil | 120 - 140 |
| Pollock | 110 |
| Herring | 97 |
| Mackerel | 95 |
| Crabs | 87 |
| Trout | 56 |
| Freshly preserved tuna | 55 |
| Molluscs | 53 |
| Cancer | 45 |
| Marine | 50 |
| Pike | 50 |
| Stavrida | 40 |
| Cod | 30 |
| Fish of medium fat content( up to 12% fat content) | 88 |
| Fish of low-fat varieties( 2-12%) | 55 |
Eggs ^ | |
| Egg quail( 100 g) | 600 |
| Whole egg eggs( 100 g) | 570 |
Milk and milk products ^ | |
| Goat milk raw | 30 |
| Cream 30% | 110 |
| Cream 20% | 80 |
| Cream 10% | 34 |
| Sour cream 30% fat | 90 - 100 |
| Sour cream 10%fat content | 33 |
| Milk cow 6% | 23 |
| Milk 3- 3,5% | 15 |
| Milk Milk 2% | 10 |
| 1% | 3,2 |
| Kefir | 10 |
| fat Yogurt Yogurt o6ychny | 8 |
| defatted | 1 |
| Kefir 1% | 3,2 |
| fatty | 40 |
| Curd Cottage Cheese 20% | 17 |
| defatted | 1 |
| Cheese Whey | 2 |
^ | |
| Gouda cheese - 45% | 114 |
| Cheese creamy fat content 60% | 105 |
| Cheese Cheese - 50% | 100 |
| Edam cheese - 45% | 60 |
| Edam cheese - 30% | 35 |
| Emmental cheese - 45% | 94 |
| Cheese Tilsit- 45% | 60 |
| Cheese "Tilsit" - 30% | 37 |
| Camembert cheese - 60% | 95 |
| Camembert cheese - 45% | 62 |
| Camembert cheese - 30% | 38 |
| Limburg cheese - 20% | 20 |
| Cheese "Romadur" - 20% | 20 |
| Sheep cheese - 20% | 12 |
| Processed cheese - 60% | 80 |
| Processed cheese - 45% | 55 |
| Processed cheese - 20% | 23 |
| homemade cheese - 4% | 11 |
| homemade cheese - 0,6% | 1 |
Oils and Fats ^ | |
| Greasy Butter | 280 |
| Butter Fresh | 240 |
| Butter "peasant" | 180 |
| Beef fat | 110 |
| Fat or lamb fat | 100 |
| Goose fat baked | 100 |
| Pork lubricant | 90 |
| Vegetable oils | 0 |
| Vegetable oil margarine | 0 |
We also recommend reading the Table of norms for the consumption of essential and non-essential amino acids.