Oils & fats · borters.ch

Fish oil

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Fatty acids

saturated 22% · monounsaturated 33% · polyunsaturated 45%

linoleic acid (omega 6) 1.5 g (per 100 g)

alpha-linolenic acid (omega 3) 1 g (per 100 g)

Storage

In the fridge, dark. If it smells or tastes off, it has spoiled — that is not a fish taste but oxidation.

Notable

The only notable source of EPA and DHA besides fish itself and algae oil. Alpha-linolenic acid from plant oils is converted to EPA at only a few per cent, and to DHA at less — so flaxseed oil does not replace fish oil. Usual amounts run from 250 to 1000 mg EPA plus DHA a day. Anyone on blood-thinning medication discusses larger amounts with their practitioner.