Table 1.

Components of selected edible oils (unless specified otherwise the amounts reported are per 100 g of oil).

Oil Description	Flaxseed (Pennington, 2002)	Olive (Pennington, 2002)	Canola (Pennington, 2002)	Soybean (Pennington, 2002)	Hempseed (Wang et al., 2019)	Cod liver (Pennington, 2002)	Krill (Xie et al., 2019)
Fatty acids, total saturated (g)	8.976	13.808	7.365	15.65	6.67	22.608
Fatty acids, total monounsaturated (g)	18.438	72.961	63.276	22.783	13.33	46.711
Fatty acids, total polyunsaturated (g)	67.849	10.523	28.142	57.74	66.67	22.541
Choline, total (mg)	0.2	0.3	0.2	0.2
Vitamin E (alpha-tocopherol) (mg)	0.47	14.35	17.46	8.18			14.74–63.0
Vitamin K (mcg)	9.3	60.2	71.3	183.9
Calcium (mg)	1	1					1,322
Phosphorus (mg)	1						1,140
Magnesium (mg)							360
Iron (mg)		0.56		0.05
Zinc (mg)	0.07			0.01
Potassium (mg)		1
Sodium (mg)		2
Vitamin D (μg)						250
Vitamin A (μg)						30,000	16.4–28.5 mg/100 g
Ω-6/ω-3 ratio					1.71–2.27
Chlorophylls (μg/g)					0.041–2.64
Tocopherols (mg/100 g)					100–150
Carotenoids (μg/g)					0.29–1.73
10:0 (g)	0.008
12:0 (g)	0.018
14:0 (g)	0.077					3.568
16:0 (g)	5.109	11.29	4.298	10.455		10.63
18:0 (g)	3.367	1.953	2.087	4.435		2.799
16:1 (g)	0.06	1.255	0.214	0		8.309
18:1 (g)	18.316	71.269	61.744	22.55		20.653
20: 1(g)		0.311	1.317	0.233		10.422
22:1 (g)	0.031					7.328
18:2 (g)	14.327	9.762	19.005	50.952		0.935
18:3 (g)	53.368	0.761	9.137	6.789		0.935
18:4 (g)						0.935
20:4 (g)						0.935
20:5 n-3 (g)						6.898
22:5 n-3 (g)						0.935
22:6 n-3 (g)						10.968
Cholesterol (mg)						570