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A sunflower seed is a seed from a sunflower (Helianthus annuus). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic , and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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New World crops by plant structure used [1]; Grains: little barley, maize, maygrass, wild rice: Psuedograins: amaranth, chia, knotweed, goosefoot, quinoa, sunflower ...
Sunflower seeds were brought to Europe from the Americas in the 16th century, where, along with sunflower oil, they became a widespread cooking ingredient. With time, the bulk of industrial-scale production has shifted to Eastern Europe, and (as of 2020 [update] ) Russia and Ukraine together produce over half of worldwide seed production.
Globally, sunflowers are the fourth most important oil crop. Most of the sunflower seed crop is crushed for oil, and most of the oil is consumed by humans. A major byproduct of crushing is protein-rich cake, an excellent feed for livestock. A tiny proportion of the global sunflower crop is directly eaten as “nuts” or kernels.
The company was founded in 1926 by Armenian-American David Der Hairabedian of Fresno, California. [1] Der Hairabedian first roasted sunflower seeds in his grocery store and packaged them in individual servings for a nickel.
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