Kernels of peach fruits contain 54·5% and 27·5% oil and protein, respectively, but ash and total carbohydrates were quite low. Total lipids contained 98% triglycerides; sterols and polar lipids constituted 0·41% and 1·1% respectively. Fatty acid composition revealed the presence of oleic (63·8%) and linoleic (15·4%); there was 20·7% of saturated fatty acids. The defatted flour showed good fat absorption and emulsification properties but water absorption and foaming properties were slightly low. The solubility of protein was high at both acidic and alkaline pH with a minimum solubility at pH 4·3. Albumins were the major protein fractions (60%) followed by non-protein nitrogen (17%); globulins and glutelins constituted 9·5% and 8·2%, respectively, and prolamines only 6·0%. The protein was highly digested by pepsin-pancreatin followed by pancreatin and pepsin and the lowest digestibility was by trypsin. The protein is rich in lysine, leucine, isoleucine, valine, threonine, basic and acidic amino acids but poor in methionine. PAGE showed five bands with different relative mobilities and they contained both high and low molecular weight protein fractions.