Sunflower Kernels

Helianthus annuus

Origin / Harvest:

• USA / September-October
• Argentina / March-April
• China / October
• India/ October

Description & History

The wild sunflower is native to North America and was a common crop among Native American tribes throughout North America. Evidence suggests that the plant was cultivated by the tribes in present–day Arizona and New Mexico around 3000 B.C. The North American plant was taken to Europe by Spanish explorers in the early 16th century. The plant became widespread throughout present–day Europe, mainly as an ornamental, but some medicinal uses were developed. Russia eventually commercialized the plant. By the early 19th century, Russian farmers were growing over 2 million acres of sunflower.

By the end of the 1800s, Russian sunflower seed migrated back into the U.S. The first commercial use of the sunflower crop in the U.S. was silage feed for poultry. In 1926 the first processing of sunflower seed into oil took place in Missouri.

There are two main varieties of sunflower seeds (classified by the pattern on their husks):

Black – Grown primarily for producing sunflower oil

Striped – a.k.a Confectionary, Grown primarily for food purposes, both inshell and shelled

Within the U.S., the vast majority of sunflower seeds grown are black and used for oil production. Of the striped sunflower seeds, again the vast majority are sold inshell with only a small portion hulled for their kernel.

Uses

Whether raw, roasted or salted, sunflower kernels are an excellent snack and topping. They are a wonderful source of dietary fiber, protein, vitamins B and E, and minerals. Baked breads, bagels, crackers, and even salads benefit from their nutty flavor. Sunflower seed spread is an excellent alternative for those with peanut allergies.

Nutrition

Sunflower seeds are a wonderful source of protein, vitamin E, magnesium, selenium, vitamins B1, B5, and B6, phosphorus, copper, iron, folic acid and fiber.

Sunflower kernels