Table 7. Some commonly used oil sources and their fatty acid profiles (% of sum of fatty acids)
Fatty acid	Menhaden	Herring	Mackerel	Capelin	Salmon	Sardine	Anchovy�	Palm	Rape	Soya	Olive	Linseed�	Camelina
14:00	12.6	6.4			5.7	7.6
16:00	21.8	14.8	15.9	8.8	13.5	16.2	19.5	61	5	11	14	7	5.9
18:00	2.9	1.2			3	3.5		5	2	4	3	5	2.2
Saturates	37.3	22.4	15.9	8.8	22.2	27.3	19.5	66	7	15	17	12	8.1
16:1n-7	14.5	7.2	9.1	16.3	4.9	9.2	9.1	tr	tr	tr	2	tr�
18:1n-9	16.8	12.3	8.6	4.4	16.8	11.4	12.9	26	60	22	69	18	10.2
20:1n-9	1.9	15.8	11.9	17.5	9.8	3.2	2.7						15.5
22:1n-11	0.6	22.6	13.9	19.6	12.9	3.6	1.7
Monoenes	33.8	57.9	43.5	57.8	44.4	27.4	26.4	26	60	22	71	18	25.7
18:2n-6	1.3	0.8	1.3	0.8	1.5	1.3	0.9	7	21	54	12	17	17.8
18:3n-3					1.1				10	8	1	54	38.7
18:4n-3	2.9	0.9	2.5	1.4	1	2	1.8
20:5n-3 (EPA)	13	2.9	7.6	9.4	9.8	16.9	18.2
22:6n-3 (DHA)	8.2	2.7	7.7	2.7	10.4	12.9	10.9
EPA + DHA	21.2	5.6	15.3	12.1	13.2	29.8	29.1
EPA = eicasopentanoic acid, 20:5 n-3; DHA= docosahexanoic acid, 22:6 n-3