Abstract
The contents of crude fat, free and total cholesterol and phosphatide in food materials were determined.
The average content of total cholesterol in 31 kinds of fishes was 91.6±18.0mg% and that of phosphatides was 476.4±150.8mg%.
In general, high phosphatide contents were obtained in fishes which had high level of cholesterol.
The cholesterol and phosphatide levels of cuttle-fishes, ocutopuses, lobsters, spawns and milts were higher than those of fishes. Those of cuttle-fishes, spawns and milts were quadruple as much as the mean level of fishes.
