Table 1.

Composition of fatty acid of the 25 accessions of French pea.

Cultivar/Variety	Palmitic (C16:0)	Stearic (C18:0)	Oleic (C18:1)	Linoleic (C18:2)	Linolenic (C18:3)
Censeur	15.8	14.7	23.2	33.4	12.4
Centurion	16.7	15.8	23.3	33.2	12.2
Chemin Long	17.1	16.2	24.1	35.2	13.4
Chenille Mouchette	15.9	14.7	24.4	33.9	12.8
Clamart Nain Hatif	14.8	14.3	24.2	34.1	13.2
Electricite	16.1	15.7	23.2	33.4	12.7
Gali	17.0	16.1	22.8	32.1	14.1
Gloire de Quimper	18.2	14.8	24.3	32.8	13.2
Kalife	15.8	15.1	22.4	31.6	11.8
Landrieu Fascie	16.2	13.6	25.6	30.2	13.1
Myzar	18.4	15.2	23.7	32.8	13.3
Nain Couturier	16.4	15.0	22.8	31.7	12.7
Nain Ordinaire	16.1	14.9	24.1	33.2	12.2
Orfeo	15.6	14.7	22.8	33.6	13.4
Piver	16.8	15.8	23.3	32.4	13.6
Rex	14.9	13.9	20.6	29.8	14.0
Sachs Progress	16.3	15.1	21.8	31.1	13.9
Souchet	15.4	14.5	20.2	28.4	14.2
Starcovert	16.6	15.3	23.4	31.2	12.6
Elatius 1	14.0	13.1	19.2	27.4	11.2
Elatius 2	14.2	12.8	18.7	26.2	11.0
Elatius 3	13.8	13.5	20.1	25.9	11.9
Arvense 1	14.4	14.1	20.8	26.1	12.2
Arvense 2	13.6	13.2	19.4	25.8	11.7
Arvense 3	14.6	15.0	21.3	24.8	12.4