Cholesterol and Fatty Acids in Several Species of Shrimp
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 237-239
- https://doi.org/10.1111/j.1365-2621.1989.tb03051.x
Abstract
The cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 ± 15 mg/100g of edible portion of shrimp. Two samples of Pandalus borealis, Gloucester prawns and Canadian prawns, accounted for the low (136 mg/100g) and the high (186 mg/ 100g) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.20g/100g in the edible portion.Keywords
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