AbstractA study has been made of the composition of the fatty oil which forms about 33% of the dried whole seed. The principal component fatty acids are palmitic (21·8% wt.), oleic (27·4%) and linoleic (34·2%). Myristic and stearic acids each form about 6–7% and linolenic about 2% of the total fatty acids. Lauric and arachidic acids occur in traces. The fat consists chiefly of monosaturated‐diunsaturated (54%) and disaturated‐monounsaturated (22%) glycerides. Triunsaturated glycerides form about 18% of the fat and fully saturated glycerides about 6%. The fat conforms to ‘even distribution’ except for the presence of the small percentage of fully saturated glycerides.