Studies of three varieties of Daucus carota of the Pakistani species of the family Umbelliferae.

The seed oils of cultivated Pakistani varieties (red blade and yellow) of D aucus carota (carrot), obtained in 11.89%, 12.35% and 12.98% have been stud ied for their fatty add and chemical composition The composition of the oh as found by OC and degradative oxidation technique have shown high percenta ges (54.47 % 67.89 % and 66.99 W respectively) of petroselinic acid Other c omponent fatty adds consisted of oleic, linoleic, myristic and palmitic aci ds with minor amounts of other saturated fatty acids. The oils han the red, blade and yellow varieties of Daucus carota have also been examined for th eir lipid classes as neutral lipids glycolipids and phospho -lipids and the ir percentages were found to be (97.37 % 87.74 % and 90.0 % respectively), glycolipids (20.0 % 1.13 % and 6.67 % respectively) and phospholipids (0.63 %, 0.50 % and 0.53 % respectively).