Chemistry: An Introduction to General, Organic, and Biological Chemistry (12th Edition)

by Timberlake, Karen C.

Published by Prentice Hall

ISBN 10: 0321908449

ISBN 13: 978-0-32190-844-5

Chapter 15 - Section 15.2 - Fatty Acids - Questions and Problems - Page 519: 15.14

Answer

Sources of Omega-3 fatty acid: Canola oils Nuts Fish Chia seeds Sources of Omega-6 fatty acid: Sunflower, Corn & Soybean oils Poultry & Eggs Flax seeds

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