Local flax varieties in Gansu were studied for their fat content and fatty acid composition. Results showed that these varieties had lower fat content but higher levels of oleic acid and linolenic acid compared to widely grown cultivars. The correlation analysis revealed that fat content was positively related to linoleic acid but negatively related to stearic acid. Linolenic acid was negatively correlated with several fatty acids but positively correlated with iodine value. Accessions with high fat, oleic acid, and linolenic acid were identified among the varieties.