List of omega-3 fatty acids

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Omega-3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids,[1] are polyunsaturated fatty acids (PUFAs). Omega−3 fatty acids are important for normal metabolism.[2]

Mammals are unable to synthesize omega−3 fatty acids, but can obtain the shorter-chain omega−3 fatty acid ALA (18 carbons and 3 double bonds) through diet and use it to form the more important long-chain omega−3 fatty acids, EPA (20 carbons and 5 double bonds) and then from EPA, the most crucial, DHA (22 carbons and 6 double bonds).[2]

## Contents

* 1 List of omega-3 fatty acids
* 2 List of foods with omega-3 fatty acids
* 3 List of omega-3 oils
* 4 See also
* 5 References

## List of omega-3 fatty acids

Common name  | Lipid name  | Chemical name

|
|

α-Linolenic acid (ALA) | 18:3 (n−3)  | octadeca-9,12,15-trienoic acid
Stearidonic acid (SDA)  | 18:4 (n−3)  | octadeca-6,9,12,15-tetraenoic acid
Eicosatetraenoic acid (ETA)  | 20:4 (n−3)  | eicosa-8,11,14,17-tetraenoic acid
Eicosapentaenoic acid (EPA) | 20:5 (n−3)  | eicosa-5,8,11,14,17-pentaenoic acid
Docosapentaenoic acid (DPA)  | 22:5 (n−3)  | docosa-7,10,13,16,19-pentaenoic acid
Docosahexaenoic acid (DHA) | 22:6 (n−3)  | docosa-4,7,10,13,16,19-hexaenoic acid

## List of foods with omega-3 fatty acids

Grams of omega−3 per 3oz (85g) serving[3] [4] Common name | grams omega−3

|

Flax | 11.4 [5]
Hemp | 11.0
Herring, sardines | 1.3–2
Mackerel: Spanish/Atlantic/Pacific | 1.1–1.7
Salmon | 1.1–1.9
Halibut | 0.60–1.12
Tuna | 0.21–1.1
Swordfish | 0.97
Greenshell/lipped mussels | 0.95[5]
Tilefish | 0.9
Tuna (canned, light) | 0.17–0.24
Pollock | 0.45
Cod | 0.15–0.24
Catfish | 0.22–0.3
Flounder | 0.48
Grouper | 0.23
Mahi mahi | 0.13
Red snapper | 0.29
Shark | 0.83
King mackerel | 0.36
Hoki (blue grenadier) | 0.41[5]
Gemfish | 0.40[5]
Blue eye cod | 0.31[5]
Sydney rock oysters | 0.30[5]
Tuna, canned | 0.23[5]
Snapper | 0.22[5]
Mutton | 0.12[6]
Eggs, large regular | 0.109[5]
Strawberry or Kiwifruit | 0.10-0.20
Broccoli | 0.10-0.20
Barramundi, saltwater | 0.100[5]
Giant tiger prawn | 0.100[5]
Lean red meat | 0.031[5]
Turkey | 0.030[5]
Milk, regular | 0.00[5]

## List of omega-3 oils

Oil  | Diet type  | ω−3 content

|
|

Avocado oil  | Fruit/Vegetable  | 0.03%
Olive oil | Fruit/Vegetable  | 0.7%
Linseed oil/Flaxseed oil  | Seed  | 51.9% – 55.2%
Hemp oil  | Seed  | 22%
Walnut oil  | Seed  | 14%
Canola oil | Seed  | 9% - 11%
Soybean oil  | Seed  | 7% - 10%
Mustard oil | Seed  | 6%
Pumpkin seed oil  | Seed  | 0.01% - 15% [7]
Algae oil  | Algae/Kelp
Fish oil  | Fish
Cod liver oil  | Fish
Shark liver oil  | Fish
Seal oil | Pinniped
Krill oil  | Krill
Perilla oil  | Seed

## See also

* Fatty acid
* Essential fatty acid
* Essential nutrient

## References

1. ↑ "Omega−3 fatty acids, fish oil, alpha-linolenic acid: Related terms". Omega−3 fatty acids, fish oil, alpha-linolenic acid. Mayo Clinic. http://www.mayoclinic.com/health/fish-oil/NS_patient-fishoil/DSECTION=related-terms. Retrieved June 20, 2014.
2. ↑ 2.0 2.1 "Omega−3 Fatty Acids and Health: Fact Sheet for Health Professionals". US National Institutes of Health, Office of Dietary Supplements. 2 November 2016. http://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/. Retrieved 5 April 2017.
3. ↑ "Fish, Levels of Mercury and Omega−3 Fatty Acids". American Heart Association. http://www.americanheart.org/presenter.jhtml?identifier=3013797. Retrieved October 6, 2010.
4. ↑ Kris-Etherton, PM; Harris, WS; Appel, LJ (2002). "Fish Consumption, Fish Oil, Omega−3 Fatty Acids, and Cardiovascular Disease". Circulation 106 (21): 2747–57. doi:10.1161/01.CIR.0000038493.65177.94. PMID 12438303. http://circ.ahajournals.org/cgi/content/full/106/21/2747.
5. ↑ 5.00 5.01 5.02 5.03 5.04 5.05 5.06 5.07 5.08 5.09 5.10 5.11 5.12 5.13 "Omega−3 Centre". Omega−3 sources. Omega−3 Centre. Archived from the original on 2008-07-18. https://web.archive.org/web/20080718174524/http://www.omega-3centre.com/sources_long_chain.html. Retrieved 2008-07-27.
6. ↑ "Lamb, grass-fed". http://www.whfoods.com/genpage.php?tname=foodspice&dbid=117.
7. ↑ Murkovic, M.; Hillebrand, A.; Winkler, J.; Leitner, E.; Pfannhauser, W. (1 September 1996). "Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)". Zeitschrift für Lebensmittel-Untersuchung und -Forschung 203 (3): 216–219. doi:10.1007/BF01192866. PMID 8873459.

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