Table 1.

Chemical properties of the selected Nigella sativa seed in comparison with previous studies.

Total fat	Moisture	Ash	Protein	Carbohydrate	Studies
32.26 ± 0.09	6.67 ± 0.20	6.82 ± 0.10	19.19 ± 0.20	35.04 ± 0.30	Current study
31.72 ± 0.42	4.99 ± 0.29	5.29 ± 0.41	23.07 ± 1.05	34.91 ± 1.22	Solati et al., 2014 [13]
40.35 ± 0.16	—	4.41 ± 0.01	22.6 ± 0.24	32.7 ± 0.41	Cheikh-Rouhou et al., 2007 [14]
34.8 ± 1.90	7.0 ± 0.50	3.7 ± 0.70	20.8 ± 1.10	33.7 ± 0.50	Atta, 2003 [15]
37.33 ± 0.15	5.40 ± 0.13	6.72 ± 0.02	20.02 ± 0.27	30.53	Khoddami et al., 2011  [16]