Fatty acid composition of seeds

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Note that composition can vary widely with variety and growing conditions. Where sources vary, average values are given.
Numbers underlined indicate that figures for % total oil are not available.

Seed Total fat content (%) Fatty acids (% whole seed) Notes
18:3w3 linolenic 18:2w6 linoleic of which GLA 18:1w9 oleic 18:0' 16:0'
almond 54   9.2   42.3 2.7    
avocado (seed?) 12   1.2   8.4 2.4    
avocado (flesh)   1.4 26.5   35.9      
beech 50   16.0   27.0 4.0    
brazil 67   16.1   32.1 16.1    
calendula (marigold)   2.7 13.8   5.8      
cashew 42   2.5   29.2 7.5    
chia 30 9.0 12.0          
coconut 35   1.1   2.1   32.1  
corn 4   2.4   1.0 0.7    
cottonseed 40   20.0   8.4 10.0   toxin risk
evening primrose 17   13.8 1.5 1.9 0.3 1.0  
fig   13.0 9.5   5.4     oil not available
filbert 62   10.0   33.7 3.1    
flax (linseed) 35 20.3 4.9   6.7 1.4 1.8  
grape 20   14.2   3.4 2.4    
hemp 35 7.0 21.0 8.1 4.2 0.7 2.1 drug traces
hickory 69   11.7   46.7 6.2    
kukui (candlenut) 30 8.7 12.0          
macadamia 72   7.2   50.8 8.6    
neem 40 0.4 8.0   16.4 8.0   bitter
olive 20   1.6   15.2 3.2    
palm kernel 35   0.7   4.6   29.8  
peanut (groundnut) 48   13.9   22.6 8.6   fungus risk
pecan 71   14.2   44.7 5.0    
perilla                
pistachio 54   10.3   35.1 4.9    
pumpkin 47 3.8 23.5   16.0 '0 4.2  
rape (canola) 30 2.1 9.0   16.2 2.1   10% erucic acid
rice bran 10 0.1 3.5   4.8 1.7    
safflower 60 1.6 45.0   7.8 7.2    
sesame 49   22.1   20.6 6.4    
soybean 18 1.3 9.0   4.7 1.1 1.6  
starflower (borage)                
sunflower 47   30.6   10.8 5.6    
walnut 60 3.6 30.6   16.8 3.0 6.6  
wheatgerm 11 0.6 5.5   2.8 2.0    

© Guy Inchbald 29 Sept 2000