
Enquire for Sunflower Oil
Sunflower plants, botanically named Helianthus annuus, are the source of sunflower oil, a popular vegetable oil. Cultivated globally, including in India, sunflower seeds come in various types with different oil unsaturation levels. Some seeds, known as confectionary seeds, are eaten as snacks, while others are rich in oleic or linoleic acid. Oilseed varieties are used to extract sunflower oil, while the deoiled cake is utilized in animal feed. Sunflower plants exhibit heliotropism, tilting to face the sun, which enhances photosynthesis.
- Plant: Helianthus annuus
- Family: Asteraceae (daisy family)
- Source: Seeds
- Origin: North America (now cultivated globally)
- Processing: Cold pressing or solvent extraction
- Color: Light yellow
- Consistency: Light and smooth
- Heart Health: Lowers LDL cholesterol and boosts HDL cholesterol due to high unsaturated fat content.
- Skin Health: Rich in vitamin E, it protects and moisturizes the skin.
- Anti-inflammatory: Contains compounds that reduce inflammation.
- Antioxidant Properties: Vitamin E acts as a powerful antioxidant.
- Digestive Health: Light and easy to digest.
- Boosts Energy: Provides a good source of energy due to healthy fats.
- Hair Care: Promotes healthy hair growth and prevents dryness.
- Immune Support: Enhances immune function.
- Cooking Versatility: High smoke point makes it suitable for various cooking methods.
- Weight Management: Helps maintain a balanced diet due to its healthy fat profile.
Native Americans are the ones who domesticated sunflowers around 3,000 years ago; they are native to North America. Sunflower cultivation finally made its way to Europe in the 16th century, having first spread over the Americas. Sunflowers were farmed extensively in Russia for their oil-rich seeds, but it wasn’t until the 18th century that they became popular as an oilseed crop there.
In the late 19th century, sunflower oil started to become an economically viable product, especially in Russia and Ukraine. Sunflower oil manufacturing has been made easier by advancements in oil extraction methods including solvent extraction and mechanical pressing. Sunflower oil gained popularity in various areas of the world after becoming a standard cooking oil in many parts of Europe by the early 20th century.