Sunflower oil
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
|
0 g
|
|
|
100 g
|
|
| Saturated | 9.748 g |
| Monounsaturated | 83.594 g |
| Polyunsaturated | 3.798 g |
|
0 g
|
|
| Vitamins | |
| Vitamin E |
(274%)
41.08 mg |
| Vitamin K |
(5%)
5.4 μg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
|
0 g
|
|
|
100 g
|
|
| Saturated | 10.3 g |
| Monounsaturated | 19.5 g |
| Polyunsaturated | 65.7 g |
|
0 g
|
|
| Vitamins | |
| Vitamin E |
(274%)
41.08 mg |
| Vitamin K |
(5%)
5.4 μg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
|
0 g
|
|
|
100 g
|
|
| Saturated | 9.009 g |
| Monounsaturated | 57.344 g |
| Polyunsaturated | 28.962 g |
|
0 g
|
|
| Vitamins | |
| Vitamin E |
(274%)
41.08 mg |
| Vitamin K |
(5%)
5.4 μg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Sunflower oil is the non-volatile oil compressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The world's total production of sunflower oil in 2014 was nearly 16 million tonnes, with Ukraine and Russia as the largest producers.
Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid (omega-6) group of oils. The oil content of the seed ranges from 22% to 36% (average, 28%): the kernel contains 45–55% oil. The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons.
In recent years, there has been an increase in demand for sunflower crops such as sunflower oil. Measures such as the development of hybrid sunflowers to increase oil production have been introduced to meet this demand.
Sunflower oil is mainly a triglyceride; a typical constituent is shown. The British Pharmacopoeia lists the following profile:
Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-oleic sunflower oil typically has at least 69% oleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in the food industry.
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Wikipedia