In most cases, the FoodData Central database (the source we use) provides information only on the total amount of 18:2 or 18:3 fat acids in given food, which include key Omega-6 acids like LA (18:2 n-6) or GLA (18:3 n-6). The main drawback here is that these acid ranges include not only Omega-6 acids. Moreover, while 18:2 fat acids are mostly Omega-6 by volume, 18:3 ones are mostly Omega-3, namely ALA (18:3 n-3).

So, if there is no detailed information, the website assumes that the total amount of Omega-6 equals the the total amount of 18:2 fat acids while the total amount of 18:3 fat acids is presented as the total amount of Omega-3 acids or added to the sum of the other Omega-3 acids like EPA, DPA and DHA if there are any.

If there is information on 18:2 n-6 then the website brings this number as the total amount of Omega-6. If there is also information on 18:3 n-3, then the website subtracts this number from the total amount of 18:3 fat acids and adds the result to the total amount of Omega-6. Also, the amount of 18:3 n-3 acid is perceived as the total amount of Omega-3 acids or added to the sum of the other Omega-3 acids like EPA, DPA and DHA if there are any.