A Single Consumption of High Amounts of the Brazil Nuts Improves Lipid Profile of Healthy Volunteers

Table 2

Fatty acids composition of the Brazil nut.

Fatty acids	g/100 g	SD
AGS
C14:0	0.03	0.00
C16:0	10.49	0.31
C17:0	0.09	0.04
C18:0	8.52	0.26
C22:0	0.04	0.00
Total	19.16	0.12
MUFA
C16:1	0.28	0.02
C18:1n9 cis	28.61	1.52
C20:1	0.05	0.00
Total	28.94	0.51
PUFA
C18:2n6 cis	26.25	1.07
C18:3n6	0.24	0.01
C18:3n3	0.06	0.01
Total	26.55	0.36

MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; SFA: saturated fatty acids.