## 2 Materials and Methods
### Fatty Acid Composition
Furthermore,  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Fatty**} & \multicolumn{10}{c}{**Composition of Fatty Acid (mg/g of Solid Residue) in the Solid Residue of _Nigella_ genotypes**} \\ \cline{2-13} \multicolumn{1}{c}{**Acids**} & \multicolumn{1}{c}{**AVTX591**} & \multicolumn{1}{c}{**AVTX5492**} & \multicolumn{1}{c}{**AVTX563**} & \multicolumn{1}{c}{**AVTX584**} & \multicolumn{1}{c}{**AVTX585**} & \multicolumn{1}{c}{**AVTX586**} & \multicolumn{1}{c}{**AVTX587**} & \multicolumn{1}{c}{**AVTX584**} & \multicolumn{1}{c}{**AVTX589**} & \multicolumn{1}{c}{**AVTX589**} & \multicolumn{1}{c}{**AVTX5891**} & \multicolumn{1}{c}{**AVTX5891**} & \multicolumn{1}{c}{**AVTX5891**} \\ \hline \multicolumn{13}{c}{SFAs} \\ C14.0 & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) \\ \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ C15.0 & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) \\ C15.0 & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ C16.0 & \(1.1\pm 0.1\) & \(1.2\pm 0.1\) & \(1.2\pm 0.1\) & \(1.1\pm 0.1\) & \(1.1\pm 0.1\) & \(1.1\pm 0.1\) & \(1.2\pm 0.1\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \(1.1\pm 0.0\) & \\ \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ C17.0 & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) & \(0.1\pm 0.0\) \\ C17.0 & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ C18.0 & \(0.3\pm 0.0\) & \(0.3\pm 0.0\) & \(0.4\pm 0.0\) & \(0.3\pm 0.0\) & \(0.3\pm 0.0\) & \(0.3\pm 0.0\) & \(0.4\pm 0.0\) & \(0.3\pm 0.0\) & \(0.3\pm 0.0\) & \(0.4\pm 0.0\) & \(0.3\pm 0.0\) & \(0.4\pm 0.0\) \\ C18.0 & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) & \(0.2\pm 0.0\) \\ C20.0 & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ Total & \(2.0\pm 0.1\) & \(2.1\pm 0.1\) & \(2.1\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.1\) & \(2.2\pm 0.1\) & \(2.2\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.0\) & \(2.1\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.1\) & \(2.0\pm 0.0\) \\ SFAs & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) & \(\ast\) \\ \multicolumn{13}{c}{MUFAs} \\ C16.1 & \(0.1\pm 0.  
the ratios of fatty acid, MUFA/SFA, PUFA/SFA, and (MUFAs + PUFAs)/SFAs were 1.0-1.8, 4.2-5.6, and 5.2-7.3, respectively. There is no detailed analysis of fatty acids to compare with the results of the current study. The aforementioned ratio of fatty acids is essential for understanding the health benefits of food items. Higher values indicate a greater presence of unsaturated fatty acids and a lower quantity of saturated fatty acids (SFAs). Consequently, a higher ratio makes a food item more healthful. Unsaturated fatty acids are reported to offer multiple health benefits, including the reduction of inflammation, cardiovascular disease, osteoarthritis, obesity, autoimmune disorders, and cancer [34].