Docosapentaenoic acid (n-3) Content of Fishes and Shellfishes
(Initial R)
304 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
3458 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
1533 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
983 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
