Table 3.

The typical fatty acid compositions of commercial krill oils, krill oil, and soybean oil.

Fatty acid a	Commercial krill oils		Krill oil b	Soybean oil c	Arachis oil c
	(16)	(4)
Myristic acid(C14:0)	6.8 - 12	ND d	5.0 - 13.0	ND - 0.2	ND – 0.1
Palmitic acid(C16:0)	17.0 - 23.8	10.5 – 11.2	17.0 - 24.6	8.0 - 13.5	8.0 – 14.0
Palmitoleic acid(C16:1)	4.5 - 10.6	0.2 – 0.3	2.5 - 9.0	ND - 0.2	ND – 0.2
Oleic acid(C18:1, n-9)	14.7 – 20.2	11.6 – 15.6	6.0 - 14.5	17.0 - 30.0	35.0 – 69.0
Linoleic acid(C18:2, n-6)	0.5 - 2.8	29.6 – 31.4	ND - 3.0	48.0 - 59.0	12.0 – 43.0
Eicosenoic acid(C20:1, n-9)	0.4 – 1.0	1.3 – 1.4	NA d	ND - 0.3	0.7 – 1.7
Eicosapentaenoic acid(C20:5, n-3)	9.7 – 26.0	1.3 – 1.4	14.3 - 28.0	-e	-e
Docosahexaenoic acid(C22:6, n-3)	4.5 – 11.3	9.4 – 10.2	7.1 - 15.7	-e	-e

^aFatty acid profiles (g/100 g; % (w/w))

^bCodex Standard 329-2017 (2017)

^cCodex Standard 210-1999 (2015)

^dNA: not applicable or available, ND: not detected, defined as ≤ 0.05%

^eNot listed in the Codex Standard 210-1999 (2015)