Fatty Acid‐ and Tocopherol‐Pattern in Oil Seeds

Abstract

Abstract Diets should contain 1 I.U. Vitamin E/g polyunsaturated fatty acids (PUFA). This requirement is fulfilled in decreasing order by hazel‐nut, almond, copra, oilpalm‐kernels, oilpalm‐mesocarp and maize. In pistachio‐nuts, hickory‐nuts, groundnuts, walnuts, sesame and poppy‐seed the Vit. E/PUFA‐ratio is between 0.8 and 0.15. But these figures may vary even within a plant species, because cultivation of 6 sunflower‐varieties in temperate and tropical climate as well as the analysis of safflower varieties differing in linoleic acid revealed a genetical and environmental variability of the Vit. E/PUFA‐ratio.