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Cholesterol and Safety Issues on Shellfish and Seafood
Seafood is rich in protein and low in fat. While red meat can contain more than 30 percent fat, seafood is generally 1 to 3 percent fat. An important part of the fat in seafood and fish is composed of Omega-3 fatty acids.
Until recently, scientists consider that most mollusks are high in cholesterol. These high readings were caused in part by the molecules of the plant, as particularly evident in shellfish that feed on plants. Using a more appropriate method of measurement in the laboratory, researchers were able to differentiate between cholesterol molecules and plant molecules.
What about freshwater safety? Read more on this issue here: