The majority of the dietary cholesterol is ingested in the form of the main ingridient, such as the meat or egg, in a meal. There are, however, secondary sources for cholesterol. These can be oils or butter added in cooking or salad dressings or supplements such as fish oils.
Listed under are common fish oils, fats and vegetable oils with their average cholesterol content.
| Oils and Fats | Cholesterol Content (mg/100 gram) |
| Fish Oils | |
| Fish oil, herring | 766 |
| Fish oil, sardine | 710 |
| Fish oil, cod liver | 570 |
| Fish oil, menhaden (mossbunker) | 521 |
| Fish oil, salmon | 485 |
| Animal Fat | |
| Butter, light | 106 |
| Turkey fat | 102 |
| Goose fat | 100 |
| Bacon grease | 95 |
| Chicken fat | 85 |
| Vegetable oils | |
| Olive oil | 0.00 |
| Oat oil | 0.00 |
| Cotton seed oil | 0.00 |
| Tea seed oil | 0.00 |
| Soybean oil | 0.00 |
| Palm kernel oil | 0.00 |
| Sunflower oil | 0.00 |
| Tomato seed oil | 0.00 |
| Corn oil | 0.00 |
| Canola oil | 0.00 |
| Sheanut oil | 0.00 |
| Sesame oil | 0.00 |
| Coconut oil | 0.00 |
| Walnut oil | 0.00 |
| Hazelnut oil | 0.00 |
| Wheat germ oil | 0.00 |
| Cupu assu oil | 0.00 |
| ucuhubu butter oil | 0.00 |
Source:
US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015.