Sunflower vegetable oil is obtained by cold pressing the seeds of Helianthus annuus L., belonging to the Asteraceae family. This annual plant can grow up to three meters in height. Its stems are rough, erect, with alternate, petiolate leaves that have serrated edges.
On the underside, leaves are rough, sometimes glandular, while the upper side remains smooth, providing a clear texture contrast. The involucre is hemispherical, measuring 15-40 mm, with lanceolate, veined bracts, which are typically rough in texture.
Ligules can be yellow, orange, or red, ranging from 2.5 cm to 5 cm. Florets, numbering 150 to 1000, share the same color and feature reddish-brown stamens. Fruits are oval achenes, measuring 3-15 mm, dark or speckled. The pappus consists of two lanceolate scales, 2-3.5 mm, sometimes with smaller scales.
Benefits
The benefits of sunflower vegetable oil are as follows:
Rich in vitamin B6, thiamine, magnesium, copper, phosphorus, selenium, and manganese.
Low in sodium and cholesterol, helping protect heart health.
High in vitamin E, making it an important antioxidant.
Abundant in dietary fiber, supporting healthy digestion.
Beneficial for brain health.
Provides great energy levels due to its high protein and carbohydrate content.
Strengthens bones and muscles.
Valuable during pregnancy due to its high folic acid content.
Organoleptic properties
The Sunflower vegetable oil is liquid appearance, which has a yellow color and a characteristic olor.
Olor
Characteristic
Colour
Yellow
Appearance
Liquid
Components
The components of sunflower vegetable oil are: fatty acids, omega 9 and omega 6 (high in linoleic acid), vitamin E.
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