Sunflower seed

Sunflower seed is the fruit of the sunflower (Helianthus annuus). The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is more properly referred to as an achene. Sunflower seeds are more commonly eaten as a healthy snack than as part of a meal. They can also be used as garnishes or ingredients in various recipes.

Description

The sunflower seed is the fruit of the sunflower. There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats.

Nutritional Value

Sunflower seeds are rich in Vitamin E, which is a powerful antioxidant. They also contain dietary fiber, protein, and are an excellent source of several important B vitamins and vitamin E. Sunflower seeds are also rich in Phosphorus, Magnesium, Iron, Calcium, Potassium, Protein and Vitamin K.

Uses

Sunflower seeds are often consumed as a snack, but can also be used in recipes to add texture and flavor. They can be sprinkled on salads, cereals, and desserts, or used in baking. Sunflower seed oil, extracted from the seeds, is used for cooking, as a carrier oil and to produce margarine and biodiesel, as it is cheaper than olive oil.

Cultivation

Sunflower seeds are more commonly harvested from the flower head of the sunflower plant. The flower head is composed of outer yellow ray florets, which do not develop seeds and the inner disc florets which develop into seeds.

See Also

• Sunflower oil
• Sunflower
• Helianthus annuus

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