Henicosapentaenoic acid Content of Fishes and Shellfishes
(Initial R)
40 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
440 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
195 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
85 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
