Cholesterol and Fatty Acids in Several Species of Shrimp
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...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1989
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1989.tb03051.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb03051.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03051.x/fullpdf |
| Summary: | 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. |
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