Total ω-3 fatty acid content of selected foods

 

Ricardo Ayerza (h) and Wayne Coates

Office of Arid Lands Studies

The University of Arizona

Tucson, Arizona 85750

(March 31, 2006)

 

 

Introduction

 

            The objective of this communication is to compare the ω-3 content of chia with a number of seeds, oils and food products available in the market place. These data were obtained from two sources: USDA National Nutrient for Standard Reference (2006); and Federal Research Center for Nutrition and Food (Germany), seed and oil section. For figure 4 more than one analysis was available for a single botanical species in some cases, so an average value is provided. Figures 1, 2, 3 and 4 show total ω-3 fatty acid content of a number of foods.

 

       


References

 

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