Sunflower seeds Nutrition facts

Sunflower seeds

Sweet, nutty sunflower seeds are an excellent source of essential fatty acids, vitamins, and minerals. Sunflower kernels are actually employed to extract edible oil at commercial levels. Besides being eaten as popular snacks, they are also used in the kitchen to prepare a variety of recipes.
Sunflower is a tall, erect, herbaceous annual plant belonging to the family of Asteraceae, in the genus, Helianthus. Its botanical name is Helianthus annuus. It is native to the Middle American region from where it spread as an important commercial crop all over the world through the European explorers. Today, Russian Union, China, the USA, and Argentina are the leading producers of sunflower crops.
Sunflower flourishes well under well-drained moist, lime soil. It prefers good sunlight. Domesticated varieties produce a single large flowerhead (Pseudanthium) at the top. Unlike its domestic cultivar type, the wild sunflower plant exhibits multiple branches with each branch carrying its own individual flower-head. The sunflower head consists of two types of flowers. While sterile, large, yellow petals (ray flowers) grow near its perimeter, the central disk is made up of numerous tiny fertile flowers arranged in concentric whorls, which subsequently convert into achenes (edible seeds).