The sunflower (Helianthus annuus) is native to North America and was cultivated by indigenous peoples long before the arrival of European settlers. Archaeological evidence suggests that Native American tribes, particularly those in the present-day United States and Mexico, were among the first to grow and utilize sunflowers. Sunflower seeds are the edible seeds harvested from the flower head of the sunflower plant. These seeds are known for their distinct shape, with a tear-drop form and a characteristic striped pattern. Sunflower seeds have become a popular snack and ingredient in various culinary applications, and they are valued for their nutritional content such as; Healthy fats, Protein, Phytochemicals, Dietary Fiber, Vitamins and Minerals.
China, Eastern-Europe
Bakery, confectionery, chips, flour
Bags, big bags
The sunflower (Helianthus annuus) is a tall, iconic plant known for its large, bright yellow flower heads and edible seeds. Cultivated for ornamental, oilseed, and edible purposes, sunflowers thrive in full sunlight and well-drained soil. The plant's heliotropic behavior, cultural symbolism, and contributions to sustainable agriculture add to its diverse significance.
Sunflowers are usually harvested in late summer to early autumn, around September to October. Harvesting is timed when the back of the sunflower heads turns yellow, indicating ripeness. This period ensures optimal seed quality for uses such as oil extraction and food products.
Used in bakery and confectionery- Breads- Baked goods- Snacking-Trail mixesOther uses- Oil industry- Salads- Nut butters