Table 1.

Fatty acid profile in food

Fatty Acid Class	Stand.,%	n-3, %	n-6, %
Alpha Linolenic (18:3 n3)	0.318	0.113	0.049
Dihomolinolenic (20:4 n3)	<0.01	0.038	<0.01
Eicosapentaenoic (20:5 n3)	<0.01	0.412	0.013
Docosapentenoic (22:5 n3)	<0.01	0.068	<0.01
Docosahexanoic (22:6 n3)	<0.01	0.259	<0.01
Linoleic (18:2 n6)	2.37	0.707	2.56
Arachidonic (20:4 n6)	<0.01	0.036	<0.01
Butyric (4:0)	<0.01	<0.01	<0.01
Caproic (6:0)	<0.01	<0.01	<0.01
Caprylic (8:0)	<0.01	<0.01	<0.01
Capric (10:0)	<0.01	<0.01	<0.01
Lauric (12:0)	<0.01	<0.01	<0.01
Myristic (14:0)	0.013	0.276	0.018
Pentadecanoic (15:0)	<0.01	0.021	<0.01
Palmitic (16:0)	0.551	0.683	0.621
Heptadecanoic (17:0)	<0.01	0.016	<0.01
Stearic (18:0)	0.188	0.142	0.094
Arachidic (20:0)	0.015	<0.01	0.017
Behenic (22:0)	0.015	<0.01	<0.01
Myristoleic (14:1)	<0.01	<0.01	<0.01
Palmitoleic (16:1)	<0.01	0.411	0.017
Oleic (18:1)	1.08	0.454	1.35
Saturated Fatty Acids	0.747	1.08	0.715
Monounsaturated Fatty Acids	1.12	0.97	1.36
Polyunsaturated Fatty Acids	2.57	1.67	2.51
n-3 Fatty Acids	0.318	0.992	0.06
n- 6 Fatty Acids	2.37	0.754	2.56