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:Seed

1. Fatty oil: chief fatty acids: oleic acid (45 to 65%), linoleic acid (18 to 32%), linolenic acid (10%), including as well palmitic acid, stearic acid, eicosanoic acid, behenic acid; varieties with high erucic acid content (40 to 50%) are no longer cultivated (reduction of the erucic acid content in the Common Market countries to below 5%)
2. Sterols: beta-sitosterol, campesterol, brassicasterol, estered to some extent

:Fruit

1. Glucosinolates and Isothiocyanates: In B.rapa, the main glucosinolates include 2-phenylethyl, 4-pentenyl, and 3-butenyl derivatives. Notable isothiocyanates in B. rapa include 2-phenylethyl isothiocyanate 
2. Flavonoids and Phenolic Compounds: B.rapa contains a variety of flavonoids (such as isorhamnetin-3-O-glucoside) and phenolic acids (including gallic, ferulic, and p-coumaric acids). 
3. Indoles and Other Nitrogenous Compounds: Indole derivatives like arvelexin have been identified. 
4. Polysaccharides 
5. Carotenoids and Chlorophylls 
6. Volatile Compounds: The plant contains terpenes, esters, aldehydes, and ketones 
7. Other Notable Compounds: Compounds such as brassicaphenanthrene A, 6-paradol, trans-6-shogaol, and phenylpropionitrile