Lipid Content of Foods (Initial R) (11 - 20)

0.2 g

(per 180 g edible portion)
Red onion (bulb, raw)
0.4 g

(per 3 g edible portion)
Red pepper (fruit, dried)
1.3 g

(per 42 g edible portion)
Red pepper (fruit, raw)
0.2 g

(per 2 g edible portion)
Red pepper (ground)
-

(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
2.1 g

(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
12.9 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
143.6 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
63.7 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
38 g

(per 1310 g edible portion)
Red sea bream (wild, raw)

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