Provisional tables on the content of omega-3 fatty acids and other fat components of selected foods
1986
Hepburn, F.N. | Exler, J. | Weihrauch, J.L.
An extensive tabulation provides provisional data on the content of omega-3 fatty acids and other lipids (cholesterol, total fat, and total saturated, monounsaturated, and polyunsaturated fatty acids) in numerous seafood products (finfish, crustaceans, mollusks, fish oils) and in a variety of non-seafood foods (meats, cereals, dairy/egg products, fats and oils, legumes, nuts/seeds, vegetables). The values are based on 100 g edible portions of the raw foods, and were compiled from published revised sections of USDA Agriculture Handbook No. 8.(wz)
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