. Author manuscript; available in PMC: 2014 Jan 8.

Published in final edited form as: Curr Osteoporos Rep. 2013 Sep;11(3):10.1007/s11914-013-0149-0. doi: 10.1007/s11914-013-0149-0

Table 2.

Polyunsaturated fatty acid content of commonly consumed foods, adapted from: [46, 52, 54]

Food	Serving Size	Fatty acid content (g)
Linoleic acid (LA) n-6
Safflower oil	1 tablespoon	10.1
Sunflower oil	1 tablespoon	8.9
Corn oil	1 tablespoon	7.3
Soybean oil	1 tablespoon	6.9
Alpha-linolenic acid (ALA) n-3
Flaxseed oil	1 tablespoon	8.5
Walnuts	1oz	2.6
Canola oil	1 tablespoon	1.3
Soybean oil	1 tablespoon	0.9
Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) n-3
Herring, Pacific	3oz	1.81
Salmon,Atlantic,Farmed	3oz	1.82
Salmon, Atlantic, Wild	3oz	1.56
Tuna, canned, white	3oz	0.73