The nutritional composition of seeds reflects the role of nourishment and protection for the developing seedling. The germ and the outer layer are rich in vitamins, minerals and bioactive compounds. The endosperm is the principal energy store, containing carbohydrates, proteins and fats needed for the seed to grow. The nutrient content of seeds is variable, but most are high in unsaturated fatty acids. The protein content contains most of the essential amino acids, but vegetable sources of protein typically have a lower biological value than protein from animal sources. The carbohydrate content is relatively low. Seeds contain a range of different vitamins and minerals. Some seeds, such as linseeds, must be ground or blended before eating, to release their nutrients for absorption; otherwise they would pass undigested through the body. The table below shows the nutritional content (per 100 g) of several types of seeds. Seeds also contain a range of bioactive components, including polyphenols and phytosterols, which are needed to build the cell membrane and protect the seedling and its DNA from damage.
