- Seed coat color (e.g., yellow, black) influences composition.
- Seed weight affects nutritional characteristics.
- Larger seeds generally show increased oil content, while smaller seeds show higher protein content.
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- Fatty acid composition includes palmitic, stearic, oleic, linoleic, and linolenic acids.
- Oil content varies between seed varieties.
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- Protein content: 42.52% (yellow seeds) to 47.33% (black seeds).
- Black-seeded varieties tend to have higher protein content.
- Yellow-seeded varieties generally have higher oil content.
- Oil content: 15.78% (black seeds) to 19.12% (yellow seeds).
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