The nutritional value of sunflower seeds

Sunflower cultivation in China has a history of at least 400 years. In the past two decades, sunflower seed production has developed rapidly,  and the world's sunflower seed production has become an important oil plant next to soybean.

According to analysis, the protein content of sunflower seed kernel is 30%, which can be compared with soybean, lean meat, egg and milk. The content of various types of sugar is 12%, and the content of fat is better than animal fats and vegetable fats, because it contains unsaturated fatty acids, of which linoleic acid accounts for 55%. Potassium, calcium, phosphorus, iron and magnesium are also very rich especially potassium content is relatively high. The content of potassium per 100g is 920mg, also contains vitamin A, B1, B2, every 15 grams contains 31 mg of vitamin E.    

In addition, sunflower seeds also have a certain effect on cancer, hypertension, heart disease, iron deficiency anemia and so on. Using advanced low-temperature oil extraction technology, the sunflower seeds are processed into protein powder for consumption. This kind of protein has the advantages of white color, good taste, high nutrition and easy absorption, and can be made into bread, sausage, canned food and other health food.