Rich in a range of minerals and vitamin E, sunflower seeds also offer protection from inflammation and cardiovascular disease.

Sunflower seeds, usually sold shelled, are one of the world’s major sources of vegetable oil and are rich in polyunsaturated fats. The seeds are also very rich in vitamin E, and can help protect us from inflammatory conditions, such as asthma and rheumatoid arthritis. Vitamin E is also an antioxidant, neutralizing the free radicals that in excess can damage the body cells and speed up the aging process. It is also linked with a lower risk of cardiovascular disease and with protection from colon cancer. Sunflower seeds are rich in plant sterols, which have a cholesterol-lowering effect, and various minerals including iron, magnesium, and selenium. Rich in the omega-6 linoleic acid, which is an essential fat. Very high in antioxidant vitamin E, which has a range of health benefits. High in plant sterols for cholesterol-lowering effect. Nutrient and mineral rich.

Practical tips:
The high polyunsaturated content of sunflower seeds means that they spoil quickly and can go rancid if kept in warm conditions. Shelled nuts and seeds can be frozen and thawed at room temperature. The seeds make a good addition to salads, muesli, and oatmeal, or can be eaten as a snack.

Native to Central and South America, sunflower seeds have been eaten in North America for around 5,000 years, but are now grown all across the world for their high oil content.

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