Sunflower Seed Kernels

History

The name of the genus (Helianthus) comes from two Greek words ‘helios’ (= sun) and ‘anthos’ (= flower), in reference to the tendency of this plant to always turn its head towards the sun. The specific name (annuus) indicates the type of biological cycle (annual). 

The currently accepted scientific binomial (Helianthusannuus) was first proposed by Linnaeus (1707–1778), the Swedish biologist and writer, in his “Species Plantarum”, which was published in 1753. 

The sunflower is native to the Americas where it has been grown since at least 2600 BCE. Francisco Pizarro discovered that the Incas considered sunflowers the image of their Sun God. At the beginning of the 16th century, both gold reproductions of the flower and seeds of the same were brought to Europe. 

Greek mythology tells of a nymph named Clizia, who fell in love with the sun god Apollo and did nothing but watch his chariot fly across the sky. Nine days later she was turned into a sunflower. For this reason the word ‘sunflower’ already existed long before the Heliantusannuus was brought to Europe and it is clear that the aforementioned myth (mentioned in Ovid’s “Metamorphoses”) refers more properly to the heliotrope, a different plant. 

The Botanist Jacobus Antonius Cortusus (who died in 1593) described a specimen 120 hand spans high (about 4 metres) to his friend Pietro Andrea Mattioli (1500–1577), a physician and botanist from Siena in Italy. Other sources report that a sunflower 12 m high grew in Padua in 1567. Seeds of identical origin generated other specimens that grew up to 8 m in height in other places (e.g. Madrid) and periods. More recently specimens over 8 m high have been found both in the Netherlands and in Canada (Ontario). 

The American Indians made use of the sunflower in many ways in the past, using it when baking bread, and in medical ointments, dyes and body paints¹. 

Some parts of this flower contain quercetin glucoside (quercimeritrin), some amino bases, solanic acid calcium salts, and a xanthophylla^{2, 3}. 

Research conducted by Bejing University found that sunflower sprouts possess an active agent, cynarin, which is useful against glycoxidation, a phenomenon linked to diabetes. Furthermore, it has been observed to have powerful antioxidant properties which can attenuate or even eliminate free radicals. The results suggest that the consumption of sunflower shoots can be a beneficial choice for people suffering from diabetes⁴. 

Sunflower seeds are rich in phenol compounds⁵. 

A 2009 study demonstrated the marked antioxidant capabilities of the aqueous extract obtained from sunflower seeds, suggesting that consumption of these seeds can prevent oxidative reactions which are responsible for the development of many ailments⁶. 

¹ Pelczar, Rita. (1993) The Prodigal Sunflower. American Horticulturist 72 (8). 

² Motta, vol. 2–p. 411 

³ Plants For A Future. http://www.pfaf.org/user/Plant.aspx?LatinName=Helianthus+annuus 

⁴ Sun Z, Chen J, Ma J, Jiang Y, Wang M, Ren G, Chen F. Cynarin-rich sunflower (Helianthusannuus) sprouts possess both anti-glycative and anti-oxidant activities. Journal of Agricultural and Food Chemistry [2012, 60 (12): 3260–3265] 

⁵ Pająk P, Socha R, Gałkowska D, Rożnowski J, Fortuna T. Phenolicprofile and antioxidantactivity in selectedseeds and sprouts. Food Chemistry [2014, 143: 300–306] 

⁶ Jade MD, Mancini-Filho J. Antioxidant capacity of the striped sunflower (Helianthusannuus L.) seed extracts evaluated by three in vitro methods. International Journal of Food Sciences and Nutrition [2009, 60 (5): 395–401] 

Properties

According to our analyses, 100 g of sunflower seed kernels contain:

• Calcium (122 mg — 15% of NRV)
• Niacin (3.7 mg — 23% of NRV)
• Selenium (15 µg - 27% of NRV)
• Potassium (627 mg — 31% of NRV)
• Iron (4.5 mg — 32% of NRV)
• Zinc (4.8 mg — 48% of NRV)
• Vitamin B6 (0.87 mg — 62% of NRV)
• Magnesium (266 mg — 71% of NRV)
• Phosphorus (585 mg — 84% of NRV)
• Manganese (2.6 mg — 130% of NRV)
• Copper (3.1 mg — 310% of NRV)
• Vitamin E (58 mg — 483% of NRV)
• Fibre (12 g)

Dose recommendations

Each pack of 1 kg of sunflower seed kernels contains about 34 servings of 30 g that provide:

• 92% of the Nutrient Reference Value of Copper;
• 39% of the Nutrient Reference Value of Manganese;
• 25% of the Nutrient Reference Value of Phosphorus;

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.

Affordable price

Affordable price means to us offering our clients sunflower seed kernels that everybody can enjoy.  
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of sunflower seed kernels you are also contributing to the reduction in the use of plastic. 

Storage

You can store sunflower seed kernels in cool, dry places away from heat and moisture. Here are 4 useful tips: 

• The best way to store sunflower seed kernels is in a refrigerated environment. Nuturally sunflower seed kernels can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
• The ideal container for the storage of sunflower seed kernels is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.