Table 5. Some commonly used animal and plant oil sources and their fatty acid profiles (%)
Fatty acid Anchovy  Herring Capelin Menhaden Redfish Poultry fat  Canola Soybean
14:00 7.4 6.4 7.9 7.3 4.9 0.9   0.1
16:00 17.4 12.7 11.1 19 13.2 21.6 3.1 10.3
16:1n-7 10.5 8.8 11.1 9 13.2 5.7   0.2
18:00 4 0.9 1 4.2 2.2 6 1.5 3.8
18:1n-9 11.6 12.7 17 13.2 13.3 37.3 60 22.8
18:2n-6 1.2 1.1 1.7 1.3 0.9 19.5 20.2 51
18:3n-3 0.8 0.6 0.4 0.3 0.5 1 12 6.8
18:4n-3 3 1.7 2.1 2.8 1.1 1.1    
20:1n-9 1.6 14.1 18.9 2 17.2 0.1 1.3 0.2
20:4n-6 0.1 0.3 0.1 0.2 0.3      
20:5n-3 17 8.4 4.6 11 8      
22:1n-11 1.2 20.8 14.7 0.6 18.9   1  
22:5n-3 1.6 0.8 0.3 1.9 0.6      
22:6n-3 8.8 4.9 3 9.1 8.9      
                 
Σ n-6 1.3 1.4 1.8 1.5 1.2 19.6 20.2 51
Σ n-3 31.2 17.8 12.2 25.1 19.1 1 12 6.8
Source: NRC (1993)