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 or heart.

There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and NuSun. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.

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 to extract their oil. Striped sunflower seeds are primarily used for food; as a result, they may be called confectionery sunflower seeds.

Cultivation

Top sunflower seed producers – 2012
Source: [1]

Rank	Country	× 106 t	Country area (km²)
1	Ukraine	8.39	7005603550000000000603,550
2	Russia	7.99	700717075400000000017,075,400
3	Argentina	3.34	70062780400000000002,780,400
4	China	2.37	70069596961000000009,596,961
5	France	1.57	7005632759000000000632,759
6	Romania	1.40	7005238391000000000238,391
7	Bulgaria	1.39	7005110994000000000110,994
8	Turkey	1.37	7005783562000000000783,562
9	Hungary	1.32	700493028000000000093,028
10	United States	1.26	70069629091000000009,629,091
	World total	37.07

Uses

Seeds

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Cross-eye view ()

Raw sunflower seeds, intended for planting.

Roasted and salted sunflower kernels used as a snack food

The 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.

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.

Sunflower seeds sold by the bag are either eaten "plain" (salted only) or with a variety of flavorings added by the maker including barbecue, pickle, hot sauce, bacon, ranch, and nacho cheese as well as others.

In-shell sunflower seeds are particularly popular in Mediterranean and Asian countries, including Egypt, Syria, Israel, Turkey, and Malaysia. In Turkey, Syria and Israel they can be bought freshly roasted in shops and markets and are a common stadium food, while in Malaysia they can be bought freshly packed in various roasted flavors. They are also popular in countries worldwide including Russia, Armenia, Poland, Ukraine, Macedonia, Bulgaria, Albania, Romania, Spain, China, Morocco, Iran, Canada and the United States. In the United States, they are commonly eaten by baseball players as an alternative to chewing tobacco.^[2]

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 using sunflower seeds instead of peanuts. Apart from human consumption, sunflower seeds are also used as food for pets and wild birds in boxes and small bags.

Hulls

The hulls, or shells, are mostly composed of cellulose. They decompose slowly. They are burned as biomass fuel.^[3]

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.^[4]

Sunflower seed deoiled cakes/meals

Oil extraction from the seeds with or without the hulls result in different types of meals, such as:

• Whole seed expeller meal
• Solvent extracted whole seed meal
• Dehulled solvent extracted meal

Solvent Extracted meals are low in oil content. Defatted meal is used in feed stuffs. Meal colour varies from grey to black depending on content of hull and heat treatment.

Sunflower seed deoiled cake/meal specifications and nutrients

Nutritional value

In addition to providing linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids (especially tryptophan), vitamin E, several B vitamins (especially thiamine, pantothenic acid, and folic acid).^[5] Additionally, they are rich in cholesterol-lowering phytosterols.^[6] Furthermore, sunflower seeds boast a low glycemic index as well as high levels of protein and minerals including magnesium and copper.

See also

• List of edible seeds

References