Table 2.

Fatty acid composition (% of total fatty acid) of raw herring

Fatty acid	% of total fatty acid
C12:0	0.20 ± 0.01
C14:0	6.22 ± 0.07
C16:0	28.79 ± 0.01
C18:0	5.08 ± 0.01
C20:0	nd
C22:0	nd
ΣAGS	40.29 ± 0.10
C16:1	8.22 ± 0.12
C18:1n9	27.39 ± 0.21
C20:1	nd
C22:1	nd
ΣAGMI	35.61 ± 0.33
C18:2n6	4.89 ± 0.09
C18:3n6	0.97 ± 0.00
C18:3n3	0.63 ± 0.01
C20:4n6	1.29 ± 0.01
C20:5n3 (EPA)	5.75 ± 0.04
C22:4n6	0.67 ± 0.07
C22:5n3	1.63 ± 0.06
C22:6n3 (DHA)	4.36 ± 0.02
ΣAGPI	20.19 ± 0.30
NI	4.33
Σn‐3	12.37
Σn‐6	7.82
n‐3/n‐6	1.58
AGPI/AGS	0.50

Values are means ± SD (n = 3); nd, nondetected. NI, nonidentified.