How meat poultry and fish muscles compare in cholesterol content?

Meat, poultry, and fish muscles vary in their cholesterol content. Here's a general comparison:

1. Poultry (Chicken and Turkey): Poultry meat, particularly skinless chicken and turkey breasts, is generally lower in cholesterol compared to red meat. Skinless chicken breast contains around 65-75 milligrams of cholesterol per 100 grams, while skinless turkey breast has about 55-65 milligrams per 100 grams.

2. Fish: Most fish, especially oily fish like salmon, mackerel, tuna, sardines, and trout, are relatively low in cholesterol compared to meat and poultry. For instance, a 100-gram serving of cooked salmon provides around 55-65 milligrams of cholesterol, and mackerel contains approximately 50-60 milligrams per 100 grams.

3. Red Meat (Beef, Pork, Lamb): Red meat, including beef, pork, and lamb, generally contains higher levels of cholesterol compared to poultry and fish. A 100-gram serving of ground beef may have around 75-85 milligrams of cholesterol, while a similar serving of pork loin or lamb shoulder may contain 65-75 milligrams.

Remember, these values can vary depending on the specific cut, cooking method, and processing of the meat, poultry, or fish. Additionally, the overall cholesterol intake should be considered within the context of a balanced diet, including regular consumption of fruits, vegetables, whole grains, and healthy fats.