Table 2
Composition in EPA, DPA and DHA of various fish oils.
| Fatty acid | EPA (20:5 n-3) | DPAn3 (22:5 n-3) | DHA (22:6 n-3) |
|---|---|---|---|
| Yellow Mulet | 20.2 | 6.0 | 6.7 |
| Bonite | 7.1 | 1.3 | 24.0 |
| Tuna fish head | 5.8 | 1.1 | 22.9 |
| Tuna | 4.6 | – | 18.3 |
| Cod liver | 8.9 | 1.4 | 10.7 |
| Sardine | 12.4 | 1.5 | 9.8 |
| Menhaden | 10.6 | 3.2 | 6.4 |
| Anchovies | 9.0 | 1.0 | 13.0 |
| Scotland salmon | 13.4 | 3.4 | 10.2 |
| Norvegian salmon | 7.4 | 3.2 | 14.3 |
| Seabass | 10.6 | − | 19.5 |
| Mackerel | 6.1 | − | 7.0 |
a
Data from (Linder et al., 2004). Values are given as relative mass percentage of total fatty acids (% w/w; mean).
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