| myristic (14:0) |
15.29 |
2.70 |
| 13-methylmyristic |
16.24 |
0.43 |
| pentadecanoic (15:0) |
17.19 |
1.16 |
| palmitic (16:0) |
19.35 |
19.44 |
| palmitoleic (16:1) |
19.77 |
0.76 |
| 9-hexadecenoic |
20.38 |
5.30 |
| 14-methylhexadecanoic |
20.87 |
0.40 |
| 7-methyl-6-hexadecenoic |
21.33 |
0.54 |
| margaric (17:0) |
21.52 |
1.26 |
| eptadecenoic (17:1) |
22.58 |
0.64 |
| isostearic (18:0) |
22.70 |
0.54 |
| stearic (18:0) |
23.95 |
5.73 |
| oleic (18:1, n-9) |
25.04 |
15.35 |
|
trans-13-octadecenoic (18:1) |
25.20 |
3.78 |
| linoleic (18:2, n-6) |
26.72 |
1.47 |
|
cis-10-nonadecenoic (19:1, n-9) |
27.55 |
0.33 |
| linolenic (18:3, n-3) |
28.91 |
1.35 |
|
cis-11-eicosenoic (20:1, n-9) |
30.01 |
1.90 |
| γ-linolenic (18:3, n-6) |
30.24 |
1.53 |
|
cis-11-14-eicosadienoic (20:2, n-6) |
31.89 |
1.52 |
| arachidonic (20:4, n-6) |
34.07 |
4.35 |
| eicosapentenoic (20:5, n-3) |
36.46 |
10.23 |
| 8-11-14-docosatrienoic (22:3, n-8) |
40.22 |
1.82 |
| nervonic (24:1, n-9) |
40.48 |
0.57 |
| docosapentaenoic (22:5, n-3) |
41.76 |
1.09 |
| docosahexaenoic (22:6, n-3) |
42.63 |
15.80 |
| saturated fatty acids |
31.3% |
| unsaturated fatty acids |
67.3% |
| monounsaturated fatty acids |
29.6% |
| polyunsaturated fatty acids |
37.7% |
