Fatty Acid Composition of Lipids from Edible Parts and Seeds of Vegetables

In edible parts and seeds of 15 vegetables, belonging to the families of Brassicaceae, Apiaceae and Asteraceae, the fatty acid composition of total lipids was determined. Among the vegetables used in Middle Europe plants of the Brassicaceae family predominate. Whereas their seed oils are rich in erucic acid, this acid is absent in the lipids of edible vegetative organs (leaves, flowers, sprouts, tubes). The lipids of these organs were found to be rich in linolenic acid and containing more cis‐vaccenic acid than oleic acid. In plants, belonging to Apiaceae family, petroselinic acid was observed solely in seed oils and not in vegetable lipids. These lipids were high in linoleic acid and had more oleic than cis‐vaccenic acid. 7,10,13‐Hexadecatrienoic acid was found in all lipids rich in linolenic acid.