Henicosapentaenoic acid Content of Foods
(Initial R) (1 - 10)
0 mg
(per 100 g edible portion)
Rapeseed oil
0 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
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)
0 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
0 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
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