Icosadienoic acid Content of Fishes and Shellfishes
(Initial R)
23 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
210 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
136 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
59 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
