A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.