Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes
(Initial R)
2.4 g
(per 95 g edible portion)
Red sea bream (cultured, baked)
26.83 g
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
12.08 g
(per 1310 g edible portion)
Red sea bream (cultured, raw)
7.6 g
(per 1310 g edible portion)
Red sea bream (wild, raw)
