Table 1.

Chemical composition (on DM basis) of cold-pressed oilseed cakes.

Nutrient	RSC	HSC	LSC	SFC	CSC	PSC
Protein (%)	19.4 [15]–45.0 [16]	24.8 [17]–36.1 [18]	32.2 [19]–35.9 [20]	21.6 [5]–37.7 [21]	31.3 [22]–42.0 [23]	38.3 [17]–62.3 [24]
Fat (%)	9.6 [16]–31.3 [10]	8.9 [25]–16.4 [26]	11.5 [21]–21.4 [17]	11.7 [27]–31.4 [21]	10.5 [23]–26.0 [22]	9.0 [24]–36.2 [17]
Ash (%)	4.2 [15]–8.1 [16]	6.3 [25]–7.5 [17]	4.9 [18]–5.9 [20]	4.3 [28]–6.3 [8]	4.5 [29]–6.5 [23]	7.5 [15]–8.1 [21]
Fiber (%)	6.5 [16]–19.5 [15]	25.1 [30]–26.1 [25]	8.6 [31]–9.5 [32]	12.6 [5]–37.0 [28]	11.3 [33]–17.0 [34]	23.1 [15]
NDF (%)	17.0 [35]–33.7 [36]	37.7 [18]–53.4 [17]	17.6 [18]–21.3 [20]	n.d	23.7 [37]–43.4 [29]	11.8 [17]–13.9 [24]
ADF (%)	9.0 [35]–21.0 [36]	29.7 [30]–39.2 [17]	13.0 [19]–14.2 [17]	n.d.	11.1 [38]–21.6 [29]	5.1 [17]–11.1 [24]
Glucosinolates, (µmol/g)	8.8 [35]–16.9 [39]	n.d.	n.d.	n.d.	22.9 [33]–46.1 [37]	n.d.

RSC—rapeseed cake; HSC—hempseed cake; LSC—linseed cake; SFC—sunflower seed cake; CSC—camelina seed cake; PSC—pumpkin seed cake; NDF—neutral detergent fiber; ADF—acid detergent fiber; n.d.—non defined. Figures between square brackets [...] indicate references.