Fatty acids, despite their unpleasant name, are necessary for human health. Two types of essential fatty acids, called omega-3 and omega-6, are not produced by our bodies and so must be obtained from our food. Food oils, widely used in food processing and cooking, are major sources of these compounds. There is some evidence that a healthy diet should have more omega-3 than omega-6. The table gives the ratio of omega-3 to omega-6 in some common food oils. Values greater than 11 show that an oil has more omega-3 thanomega-6.

Oil	Ratio
Perilla	5.335.33
Walnut	0.200.20
Wheat germ	0.130.13
Mustard	0.380.38
Sardine	2.162.16
Salmon	2.502.50
Mayonnaise	0.060.06
Cod liver	2.002.00
Shortening (household)	0.110.11
Shortening (industrial)	0.060.06
Margarine	0.050.05
Olive	0.080.08
Shea nut	0.060.06
Sunflower (oleic)	0.050.05
Sunflower (linoleic)	0.000.00
Flaxseed	3.563.56
Canola	0.460.46
Soybean	0.130.13
Grape seed	0.000.00
Menhaden	1.961.96
Herring	2.672.67
Soybean, hydrogenated	0.070.07
Rice bran	0.050.05
Butter	0.640.64
Sunflower	0.030.03
Corn	0.010.01
Sesame	0.010.01
Cottonseed	0.000.00
Palm	0.020.02
Cocoa butter	0.040.04

The table contains entries for several fish oils (cod, herring, menhaden, salmon, sardine). How do these values support the idea that eating fish ishealthy?

A) Fish oils are 55 of the 77 oils that have a ratio over1.over1.

B) Fish oils have larger values than all other foodoils.

C) Fish oils contain small amounts ofomega-6.

D) Fish oils contain large amounts ofomega-3.