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The common sunflower (Helianthus annuus) is a species of large annual forb of the daisy family Asteraceae. The common sunflower is harvested for its edible oily seeds, which are often eaten as a snack food. They are also used in the production of cooking oil, as food for livestock, as bird food, and as a plantings in domestic gardens for ...
Most cultivars of sunflower are variants of H. annuus, but four other species (all perennials) are also domesticated. This includes H. tuberosus, the Jerusalem artichoke, which produces edible tubers. There are many species in the sunflower genus Helianthus, and many species in other genera that may be called sunflowers.
This is a list of edible flowers. Scientific name Flavor Color Common name Abelmoschus esculentus: ... Sunflower Hemerocallis: Vegetal, sweet: Wide range: Daylily [5]
Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds. The term "sunflower seed" is a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. [1] When dehulled, the edible remainder is called the sunflower kernel or heart.
Edible flowers are flowers that can be consumed safely. Flowers may be eaten as vegetables as a main part of a meal, or may be used as herbs . Flowers are part of many regional cuisines , including Asian , European , and Middle Eastern cuisines .
An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .
The family is commonly known as the aster, daisy, composite, or sunflower family. Most species of Asteraceae are herbaceous plants, and may be annual, biennial, or perennial, but there are also shrubs, vines, and trees. The family has a widespread distribution, from subpolar to tropical regions, in a wide variety of habitats.
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat.