The proximate composition of 3 var. of poppy seed, namely, 'Dhawla Bada', 'Dhawla Chotta', and commercial, showed that the commercial var. had a slightly lower content of protein and oil. Poppy seed meal proteins showed min. solubility in water around pH 6.6 and a max. at pH 9.2; in 1M NaCl and 2% sodium hexametaphosphate solution, max. solubility was at pH 6.6. Gel filtration on Sepharose 6B gave 3 peaks, and in polyacrylamide gel electrophoresis 1 major and several minor bands were observed. In ultracentrifugation 4 peaks having s20,w values ranging between 0.8 and 1.3, 6.1 and 6.6, 9.1 and 10.3, 14.1 and 15.1 were obtained. The major fraction had an s20,w value of 9.1-10.3. No trypsin inhibitor or haemagglutinin activity was detected in the meal. The proteins of poppy seed were rich in aspartic and glutamic acids and arginine. The amino acid composition did not reveal major differences among the 3 var.