Sunflower vegetable oil is extracted by first cold pressing the seeds of Helianthus Annuus L., from the Asteraceae family.
This annual plant can reach up to three meters in height. Its stems are erect and rough, with alternate, petiolate leaves and serrated edges. The underside of the leaves is usually rough, sometimes glandular, while the upper side is smooth. The involucre is hemispherical, measuring 15-40 mm, with lanceolate, veined, and generally rough bracts. The ligules are yellow, orange, or red, ranging from 2.5 to 5 cm, and the florets, numbering between 150 and 1000, are of the same color, with reddish-brown stamens. The fruits are oval achenes, 3-15 mm in size, dark or speckled, and the pappus consists of two lanceolate scales, 2-3.5 mm, sometimes accompanied by smaller scales.
Benefits
The benefits of sunflower vegetable oil are as folowing:
Vitamin B6, thiamine, magnesium, copper, phosphorus, selenium and manganese.
Being low in sodium and cholesterol, they help protect your heart.
Rich in vitamin E, so they are important antioxidants.
They help digestion by being abundant in dietary fiber.
They are good for the health of our brain.
Great energy levels due to the high amounts of protein and carbohydrates they provide.
They strengthen bones and muscles.
Useful during pregnancy due to its high content of folic acid.
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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