Octadecatetraenoic acid Content of Fishes and Shellfishes
(Initial R)
105 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
1258 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
584 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
210 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
