Showing Food Sunflower oil
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| Name | Sunflower oil | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Sunflower oil is a non-volatile oil pressed from the seeds of sunflowers (Helianthus annuus). Native to North America, sunflower oil is primarily produced in Russia and Ukraine, where it is widely consumed. The oil is extracted using chemical solvents or expeller pressed (cold-pressing) and is used in culinary applications such as frying, baking, and as a finishing oil for dishes. Sunflower oil has a mild, nutty flavor and a high smoke point, making it suitable for high-heat cooking. It is an excellent source of vitamin E and contains primarily linoleic acid and oleic acid (PMID: 34885769, PMID: 37110830). The oil is susceptible to degradation by heat, air, and light, but refining it can make it more stable. Unrefined sunflower oil retains more of its nutrient content, flavor, and color. In addition to its culinary uses, sunflower oil has medicinal applications in the treatment of skin conditions and is also used in the production of soap and cosmetics. A peculiar aspect of sunflower oil production is the use of hybrid sunflowers, which have been developed to increase oil production. | ||||||||||
| Primary ID | FOOD00940 | ||||||||||
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| Group | Herbs and Spices | ||||||||||
| Sub-Group | Oilseed crops | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||