Sunflower Seeds

Sunflower Seeds come from the large centres of the huge flowers called Sunflowers. Less than 25% of sunflower seeds harvested commercially are sold for use as seeds per se; 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

7 oz (200 g) unshelled = 2 1/2 cups unshelled = 3/4 cups shelled
1 cup shelled = 145 g = 5 oz

Storage Hints

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

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.