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Table 4 Fatty acid composition of experimental oats (%)

From: The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids

 

C16:0

C18:0

C18:1

C18:2

C18:3

Unsaturated fatty acids

Jinyan-No.13

18.0

1.1

29.1

47.3

2.0

78.4

Bayou-No.8

19.3

1.6

34.3

40.5

1.5

76.3

Baiyan-No.2

18.6

1.4

31.2

43.5

1.5

76.2

Dingyou-No.8

15.5

1.6

35.8

43.8

1.4

81.0

Baiyan-No.8

16.6

1.8

39.2

37.7

1.5

78.4

Control

8.5

3.4

26.5

52.8

6.7

86.0

  1. Unsaturated fatty acids were the sum of C18:1, C18:2 and C18:3.
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