6. Shellfish
One serving of shrimp (100 g) can have as much as 211 mg of cholesterol. That’s 70% of the recommended dietary allowance. Meanwhile, 3 ounces of cooked calamari contain 74% DV. Lobsters and crabs have 41% DV and 27% respectively. Mollusks like clams (19% DV) and mussels (16%) also fall under this category.
7. Fried Fish
Fish are an excellent source of vitamin A, B, and D, to name a few, and contain little to no cholesterol at all. Unfortunately, when fried, this is not the case anymore. Fish like cod and sardines can have up to 43% DV and 39% DV, respectively, and deep frying them significantly increases this percentage to varying extents. Subjecting fish to hot cooking oil also gives your meal additional trans fats.
