Sunflower oil is an oil pressed from the seeds of sunflower. Every year, tens of millions of tons of sunflower oil are consumed in the world, making this product extremely popular in the market.

This product seems to be very simple and familiar, however, it is widely used in food industry as a frying oil, and many dishes just cannot be prepared without it.

Refining of sunflower oil is carried out to improve the quality and form of the oil, to increase its shelf life. Refining sunflower oil through solvent extraction, de-gumming, neutralization, and bleaching can make it more stable and suitable for high-temperature cooking, but doing so will also remove some of the oil's nutrients, flavor, color (resulting in a pale-yellow), free fatty acids, phospholipids, polyphenols, and phytosterols.

Refined oil has practically no color, taste or smell, making it suitable for frying and other types of cooking, as its use does not affect the taste of the dish itself.
Did you know?
Sunflower oil contains more Vitamin E than any other vegetable oil.
Moreover, sunflower oil, as a plant based oil, is cholesterol-free, low in saturated fats and rich in polyunsaturated fats, that make its daily consumption fortify the body's immune system against numerous diseases and help in treating various disorders.

It is believed that the Indians who lived in the territory of modern Mexico were the first in the world to appreciate the beneficial properties of sunflower and oil from it. There is also archaeological evidence that humans cultivated this beneficial plant in the states of New Mexico and Arizona around 3000 BC.
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