Sunflower seed

A sunflower seed is an achene from a <a href="/facts/Sunflower/KIv0oR5w">sunflower</a> (<a href="/facts/Helianthus/KIv0oR5w">Helianthus</a> annuus). There are three types of commonly used sunflower seeds: <a href="/facts/Linoleic_acid/E3zEMyb6">linoleic</a> (most common), <a href="/facts/Oleic_acid/NeVuHTbe">high oleic</a>, and <a href="/facts/Sunflower_oil/WIxPvWz8">sunflower oil</a> seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.
For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. 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 <a href="/facts/Misnomer/P4TnsX3H">misnomer</a> when applied to the seed in its <a href="/facts/Pericarp/VDLWzDkf">pericarp</a> (hull). Botanically speaking, it is a <a href="/facts/Asteraceae/bouc6v8C">cypsela</a>. When dehulled, the edible remainder is called the sunflower kernel or heart.

Sunflower seed open-in-new

Sunflower seed