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Sunflower seed

Left: dehulled kernel. Right: Whole seed with hull

The 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. When dehulled, the edible remainder is called the sunflower kernel.

For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed into sunflower oil. the crops are called non-oilseed sunflower crops. Striped sunflower seeds are primarily used for food; as a result, they may be called confectionery sunflower seeds.


[edit] Cultivation

Top Sunflower Seed Producers - 2005
Source: UN Food and Agriculture Organization (FAO)[1]
Rank Country 106 M/T Country area (kmâ)
1  Russia 6.3 &000000001709824200000017,098,242
2  Ukraine 4.7 &0000000000603700000000603,700
3  Argentina 3.7 &00000000027804000000002,780,400
4  China 1.9 &00000000095980860000009,598,086
5  India 1.9 &00000000031664140000003,166,414
6  United States 1.8 &00000000096290910000009,629,091
7  Turkey 1.0 &0000000000783562000000783,562
8  Bulgaria 0.9 &0000000000110912000000110,912
9  South Africa 0.7 &00000000012210370000001,221,037
10  Serbia 0.5 &000000000007747400000077,474
World Total 31.1

[edit] Seeds

Sunflower seed kernels, dried
Nutritional value per 100 g (3.5 oz)
Energy 2,385 kJ (570 kcal)
Carbohydrates 18.76 g
Sugars 2.62 g
Dietary fiber 10.5 g
Fat 49.57 g
saturated 5.20 g
monounsaturated 9.46 g
polyunsaturated 32.74 g
Protein 22.78 g
Thiamine (Vit. B1) 2.29 mg (176%)
Riboflavin (Vit. B2) 0.25 mg (17%)
Niacin (Vit. B3) 4.5 mg (30%)
Pantothenic acid (B5) 6.75 mg (135%)
Vitamin B6 0.77 mg (59%)
Folate (Vit. B9) 227 îg (57%)
Vitamin C 1.4 mg (2%)
Vitamin E 34.50 mg (230%)
Calcium 116 mg (12%)
Iron 6.77 mg (54%)
Magnesium 354 mg (96%)
Manganese 2.02 mg (101%)
Phosphorus 705 mg (101%)
Potassium 689 mg (15%)
Sodium 3 mg (0%)
Zinc 5.06 mg (51%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

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. The seeds may be sold as in-shell seeds or dehulled kernels. The seeds can also be sprouted and eaten in salads. However eating expired sunflower seeds may cause stomach irritation such as bloating or diarrhea due to the rottening of the seed.

When in-shell seeds are processed, they are first dried. Afterwards, they may also be roasted or dusted with salt or flour for preservation of flavor. Dehulling is commonly performed by cracking the hull with one's teeth and spitting it out while keeping the kernel in the mouth and eating it.

In-shell sunflower seeds are particularly popular in Mediterranean countries, like Syria, Israel, and Turkey, where they are called garinim and ayçekirdeäi respectively. In Turkey, Syria, and Israel, they can be bought freshly roasted in shops and markets and are a common stadium food. They are popular in Russia, Bulgaria, Romania, Spain, China, Iran, Canada, and the United States.

Dehulled kernels have been mechanically processed to remove the hull. These kernels may be sold raw or roasted. These dehulled kernels are sometimes added to bread and other baked goods for their flavor. There is also sunflower butter, similar to peanut butter, but utilizing sunflower seeds instead of peanuts. Apart from human consumption, sunflower seeds are also sold as food for pets and wild birds in boxes and small bags.

Sunflower Seed

[edit] Hulls

The hulls, or shells, are mostly composed of cellulose. They compost slowly. They are sometimes burned as biomass fuel.

[edit] Pressed oil

Over the past decades sunflower oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed.

The original sunflower oil (linoleic sunflower oil) is high in polyunsaturated fatty acids (about 68% linoleic acid) and low in saturated fats, such as palmitic acid and stearic acid. However, various hybrids have been developed to alter the fatty acid profile of the crop for various purposes.[2]

In the future, sunflower oil could become a renewable bio-source for hydrogen. A team for the University of Leeds has developed a workable method for the extraction of hydrogen from sunflower oil, through a chain of chemical reactions with nickel-based and carbon-based catalysts.[3] However, while the plant's photosynthesis essentially captures the hydrogen, the energy necessary to liberate hydrogen gas from the hydrocarbons from sunflower oil is considerably greater than the energy of the liberated gas. Therefore, although sunflower oil could certainly be used for this purpose, it is not, by any means, a 'free' or even 'eco-friendly' source of energy.

[edit] Nutritional value

In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc.[4] Additionally, they are rich in cholesterol-lowering phytosterols.[5]

[edit] See also

[edit] References

[edit] External links

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