Table 3.

Fatty acid composition (%) and n-6/n-3 ratio of different vegetable oils, animal fat, fish oils, and microalgal oils.

Dietary fat		SFA (%)	MUFA (%)	n-3 PUFAs (%)	n-6 PUFAs (%)	n-6/n-3	Ref.
Vegetable oils	Sunflower oil	12	20.5	0.10	63.2	632/1	[51]
		12	16	1	71	71/1	[54]
	Corn oil	14.5	29.9	0.9	50.4	56/1	[51]
		13	29	1	57	57/1	[54]
	Soybean oil	15.6	21.2	7.3	51.5	7.05/1	[51]
		15	23	8	54	6.75/1	[54]
	Palm oil	47.8	37.1	0.3	10.1	33.66/1	[51]
		51	39	0	10	10/0	[54]
	Olive oil	14.3	73	0.7	7.8	11.14/1	[51]
		15	75	1	9	9/1	[54]
	Flaxseed oil	9	18	57	16	0.28/1	[54]
	Peanut oil	19	48	0	33	33/0
	Cottonseed oil	27	19	0	54	54/0
	Canola oil	7	61	11	21	1.91/1
	Safflower oil	8	77	1	14	14/1
	Coconut oil	91	7	0	2	2/0
Animal fat	Butter	68	28	1	3	3/1	[54]
	Lard	43	47	1	9	9/1
Fish oils	Cod liver	22.6	20.7	19.8	0.9	0.045/1	[51]
	Herring	21.3	56.6	11.9	12	1.01/1
	Salmon	19.9	17.0	35.3	1.06	0.03/1
	Sardine	30.4	14.5	28.1	2.2	0.078/1
Microalgal oils	Phaeodactylum tricornum	19	33	20 (ALA+EPA+DHA)	7 (LA+AA)	0.35/1	[48]
	Nannochloropsis gaditana	15	35	44 (ALA+EPA)	4 (AA)	0.09/1
	Pavlova lutheri	20	28	29 (ALA+EPA+DHA)	1 (LA)	0.03/1
	Ectocarpus siliculosus	—	16	43 (ALA+EPA)	16 (LA+AA)	0.37/1
	Fucus vesiculosus	21	28	15 (ALA+EPA)	25 (LA+AA)	1.66/1
	Chondrus crispus	34	15	23 (ALA+EPA)	19 (LA+AA)	0.82/1

SFA: saturated fatty acid; MUFA: monounsaturated fatty acid.