Cholesterol Content of Shellfish
Shellfish Serving Cholesterol (mg)
Clams, raw 4 oz. 39
Crab, blue fresh
cooked 4 oz. 113
canned 4 oz. 101
Crab, Dungeness 4 oz. 86
Lobster 1 cup 104
Oyster, raw 1 cup 124–131
Scallops, steamed 1/2 cup 57
Shrimp, boiled 6 large 167
Beef, lean sirloin 4 oz. 101Source: USDA Nutrient Database: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl., Nutritive Value
of Foods, Home and Gardens Bulletin, No. 72 (USDA, 1989).Shellfish also have heme iron, the organic form of iron found in meat, fish, poultry,
milk and eggs, as well as the trace minerals copper and iodine. Oysters are a good source of
zinc, a mineral which helps ensure the proper functioning of the male reproductive system.
The Most Nutritious Way to Serve This Food
Thoroughly cooked, to prevent food poisoning.
Diets That May Restrict or Exclude This Food
Controlled-fat, low-cholesterol diet
Low-protein diet
Low-sodium diet
Buying This Food
Look for: Clams, mussels, and oysters, shucked or live in the shell. Live clams, mussels, and
oysters should be tightly shut or close with a snap when you touch them. Shucked clams,
mussels, and oysters should be plump and shiny and smell absolutely fresh. There should be
very little liquid in the container.
Choose live crabs that are actively moving their legs around. Lump crabmeat should
be pink and white (not tan or yellowed), and it should smell absolutely fresh, as should
cooked crabs.
Choose live lobsters and crayfish that look fresh, smell good, and are moving about
actively. American lobsters come in four sizes: chicken (^3 / 4 –1 lb.), quarter (1.25 lb.), large
Shellfish