Sunflower Oil – one of today’s most commonly used oils
In the present day, sunflower oil is one of the most popular oils in the world. The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. Sunflower oil is healthy and natural edible oil known for its light and odorless characters. This oil is clear and slightly amber-colored with a subtle fatty odor. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The versatility of this healthy oil is recognized by cooks internationally. Sunflower oil is valued for its light taste, frying performance and health benefits.
This oil supplies more Vitamin E than any other vegetable oil, carrying nearly 45-50% oil content. It is a combination of monounsaturated and polyunsaturated fats with low saturated fat levels. Sunflower oil has been known to help arthritis, constipation, skin conditions, wound healing, and lowering low-density lipoprotein (LDL, “bad”) cholesterol. There are several types of sunflower oils produced, such as high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic 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.
The highly polyunsaturated sunflower oil is a great alternative and excellent for grills, mayonnaise and salad dressings.
The highly monounsaturated sunflower oil is a premium healthy oil which is highly versatile for use in long life frying, sauces, dressings and marinades. Mono-sunflower oil has the highest monounsaturated content of all the oils (> 80%), poly-sunflower oil has high levels of omega-6 polyunsaturated fats.
Oils are incredibly versatile, and great in many dishes:
- try margarine spreads made from nutritious oils
- use a variety of oils as an essential ingredient to cook delicious meals
- add as many different oils to apple cider vinegar for a very powerfully healthy salad dressing
- infuse oils with other ingredients, such as chilli, rosemary, truffle or vanilla, to add flavour and fun to your menu
- use convenient spray oils for greasing baking pans
- add oils in your kitchen to bring variety to your cooking, and enjoyment to every meal
Sunflower Oil Composition:
Sunflower oil contains predominantly linoleic acid in triglyceride form.
Palmitic acid : 4 – 9%,
Stearic acid : 1 – 7%,
Oleic acid : 14 – 40%,
Linoleic acid : 48 – 74%.
Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil’s properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high Vitamin E content. It is a combination of mono-unsaturated and polyunsaturated fats with low saturated fat levels.
Sunflower oil is safe when used in appropriate amounts. A diet high in sunflower oil seems to raise blood sugar after meals in people with type 2 diabetes and might contribute to hardening of the arteries. So if you suffer from diabetes do not take sunflower oil.
Caution
Do not take sunflower oil if:
- You are pregnant or breast-feeding
- You are allergic to ragweed, marigolds, daisies, and related herbs
- You have diabetes
References:
AOF
National Sunflower Association
Wikipedia
