Sunflower Seeds

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Sunflower Seeds

Sunflower Seeds
© Denzil Green

Sunflower Seeds come from the large centres of the huge flowers. Less than 25% of sunflower seeds are eaten as seeds; these are the larger, stripe-shelled seeds. The majority of the seeds, which are small and black, are pressed for oil.

Seeds for eating can be in-shell or kernels. For eating in-shell, they are roasted and seasoned. Sold as kernels, they are shelled and sold either raw for cooking or roasted as a snack food.

Equivalents for Sunflower Seeds

7 oz (200 g) unshelled = 2 1/2 cups unshelled = 3/4 cups shelled

1 cup shelled = 145 g = 5 oz

Storage Hints for Sunflower Seeds

Like all seeds, Sunflower Seeds will go rancid quickly owing to the high unsaturated fat content. Store in refrigerator up to 4 months, or freeze the kernels for up to a year.

History Notes for Sunflower Seeds

Sunflower

Sunflower
© Denzil Green

Sunflowers are native to the South-western United States.


The Spanish explorers brought them back to Europe, where over the next few centuries, it was Russian farmers who took a particular interest in them, and as Russians immigrated to America in the late 1800s, they re-introduced both their strains of the seeds and the interest in them.



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Also called:
Graines de tournesol, Pepites de tournesol (French); Sönnekerne (German); Semi di girasole (Italian); Semillas de girasol (Spanish); Semente de girassol (Portuguese)
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