SUMMARY— Cucumber and green peppers contain 103 mg and 400 mg total lipid per 100g raw vegetable tissue. The neutral lipids, phospholipids and glycolipids comprise 39, 49 and 15% of the cucumber lipids and 82, 2 and 16% of the pepper lipids respectively. The neutral lipids of both were composed mainly of glycerides. In the peppers the triglycerides accounted for 60% of the total lipids. Cucumber, had less glycerides but contained several unidentified sterols. Phosphatidylcholine was the major class in both vegetables accounting for 46 and 76% of the phospholipids of cucumber and pepper respectively. Palmitic, linoleic and linolenic acids were the principal fatty acid components. The lipids of peppers were very rich in linoleic acid (70%) whereas those of the cucumbers contained relatively more linolenic acid.