Description
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Sunflower seeds
The sunflower seed is the fruit of the sunflower (Helianthus
annuus). The term "sunflower seed" is actually a misnomer when
applied to the seed in its pericarp hulls. Botanically speaking, it
is a cypsela. When dehulled, the edible remainder is called the
sunflower kernel or heart.
It 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 European explorers. Today, Russian Union, China, the
USA, and Argentina are the leading producers of sunflower
crops.
It produces grayish-green or black seeds encased in tear-dropped
shaped gray or black shells that oftentimes feature black and white
stripes. Since these seeds have a very high oil content, they are
one of the main sources used to produce polyunsaturated oil.
Shelled sunflower seeds have a mild nutty taste and firm, but
tender texture. Their taste is oftentimes compared with the
Jerusalem artichoke (not to be confused with the bulb artichoke),
another member of the Helianthus family.
Sweet, nutty sunflower seeds are an excellent source of essential
fatty acids, vitamins, and minerals. Sunflower kernels 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.