List of omega-3 fatty acids

Omega-3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids,{{cite web|title=Omega−3 fatty acids, fish oil, alpha-linolenic acid: Related terms|url=http://www.mayoclinic.com/health/fish-oil/NS_patient-fishoil/DSECTION=related-terms|work=Omega−3 fatty acids, fish oil, alpha-linolenic acid|publisher=Mayo Clinic|accessdate=June 20, 2014}} are polyunsaturated fatty acids (PUFAs). Omega−3 fatty acids are important for normal metabolism.{{cite web|url=http://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/|publisher=US National Institutes of Health, Office of Dietary Supplements|title=Omega−3 Fatty Acids and Health: Fact Sheet for Health Professionals|date=2 November 2016|accessdate=5 April 2017}}

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).

List of omega-3 fatty acids

class="wikitable"

! 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

Tetracosahexaenoic acid (Nisinic acid)

| 24:6 (n−3)

| tetracosa-6,9,12,15,18,21-hexaenoic acid

List of foods with omega-3 fatty acids

class="sortable wikitable" style="border-collapse:collapse;width:300px; margin-left: 10px;" \|+Grams of omega−3 per 3 oz (85 g) serving{{cite web\| url = http://www.americanheart.org/presenter.jhtml?identifier=3013797\| title = Fish, Levels of Mercury and Omega−3 Fatty Acids\| publisher = American Heart Association\| accessdate = October 6, 2010\| archive-url = https://web.archive.org/web/20100709203304/http://www.americanheart.org/presenter.jhtml?identifier=3013797\| archive-date = July 9, 2010\| url-status = dead}} {{cite journal \|last1=Kris-Etherton\|first1=PM \|last2=Harris\|first2=WS \|last3=Appel\|first3=LJ \| title=Fish Consumption, Fish Oil, Omega−3 Fatty Acids, and Cardiovascular Disease \|journal=Circulation \|volume=106 \|issue=21 \|pages=2747–57 \|date=2002 \|pmid=12438303 \|doi=10.1161/01.CIR.0000038493.65177.94 \|url=http://circ.ahajournals.org/cgi/content/full/106/21/2747 \|doi-access= \|s2cid=6547417 }} !\| Common name	grams omega−3
Flax	11.4
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{{cite web\|url=http://www.omega-3centre.com/sources_long_chain.html \|title=Omega−3 Centre\|accessdate=2008-07-27\|work=Omega−3 sources\|publisher=Omega−3 Centre\|archiveurl = https://web.archive.org/web/20080718174524/http://www.omega-3centre.com/sources_long_chain.html \|archivedate = 2008-07-18}}
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
Gemfish	0.40
Blue eye cod	0.31
Sydney rock oysters	0.30
Tuna, canned	0.23
Snapper	0.22
Mutton	0.12{{cite web\|url=http://www.whfoods.com/genpage.php?tname=foodspice&dbid=117\|title=Lamb, grass-fed\|website=www.whfoods.com}}
Eggs, large regular	0.109
Strawberry or Kiwifruit	0.10-0.20
Broccoli	0.10-0.20
Barramundi, saltwater	0.100
Giant tiger prawn	0.100
Lean red meat	0.031
Turkey	0.030
Milk, regular	0.00

List of omega-3 oils

class="sortable wikitable"

! 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% {{cite journal|title=Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)|first1=M.|last1=Murkovic|first2=A.|last2=Hillebrand|first3=J.|last3=Winkler|first4=E.|last4=Leitner|first5=W.|last5=Pfannhauser|date=1 September 1996|journal=Zeitschrift für Lebensmittel-Untersuchung und -Forschung|volume=203|issue=3|pages=216–219|pmid=8873459|doi=10.1007/BF01192866|s2cid=158751}}

|Fish

|Fish

|Fish