Healthy Food Database

Sunflower Seeds
Sunflower seeds are found in the centre of the flower. The seeds can be black or beige/grey and are encased in a shell that is often grey with a black stripe. Shelled, the seeds have a mild, nutty taste. Sunflowers originated in Mexico but are now grown (predominantly for oil) in Australia, Argentina, India, South Africa, Turkey, southern and eastern Europe, Russia and the US.
Category: Seed
In Season: all year
To Buy:
Sunflower seeds are most often sold shelled. Ensure you buy them from a store with a high turnover of produce to ensure they are fresh. The seeds should be a uniform colour.
To Store:
Store seeds in an airtight container in the fridge to protect them from going rancid. They will keep for up to 4 months. They can also be frozen.
Tips & Tricks:
Unshelled seeds can be shelled quickly by grinding them whole in a coffee grinder. Place the ground mixture in cold water. The shells will float to the top. A serve of sunflower seeds equals about 4 teaspoons.
Cooking Tips:
Dry roast the seeds with soy sauce or tamari for a tasty snack. Grind with almonds and flaxseeds to make LSA. Mix into muffin mixes, muesli, cakes and salads.

Nutrition per Per serve:

Weight (grams):
13
Carbohydrates, g:
0.3
Fat (g):
6.6
Monosaturated Fat , g:
1.3
Vitamin B1:
Vitamin E:
Selenium:
Phosphorus:
Salicylates:
Moderate
Energy (kJ):
312
Protein (g):
3.0
Saturated Fat, g :
0.6
Omega 6 (g):
Niacin (B3):
Folic Acid:
Magnesium:
Amines:
Moderate
Glutamates:
n/a

Benefits the Following Health Conditions:*

Atherosclerosis
Malnutrition
Headache
Detoxifying
High Blood Cholesterol
Find recipes with Sunflower Seeds

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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