Sunflower seeds are the only native product of North America that has become one of the most important world crops, although its greatest production is in Russia, the country where the commercialization of the plant began.
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| E | F | M | A | M | J | J | A | S | O | N | D |
| E | F | M | A | M | J | J | A | S | O | N | D |
| E | F | M | A | M | J | J | A | S | O | N | D |
Sunflower seeds are the only native product of North America that has become one of the most important world crops, although its greatest production is in Russia, the country where the commercialization of the plant began.
The sunflower (Helianthus annuus) is an annual plant that produces the seed in the center of its flower. It adapts very well to a wide range of temperatures (from 25-30ºC to 13-17ºC), and is not very demanding with the type of soil, although it needs good drainage.
Harvesting is done when the flower cake has bowed under the weight of the seeds and the plant has withered; it is usually between February and March in the southern hemisphere or between September and October in the north.
Sunflower seeds are rich in polyunsaturated fats, in minerals such as phosphorus, magnesium, zinc, iron or potassium, among others, in vitamin E and B vitamins (such as folic acid) and are a source of protein, carbohydrates and fiber. They stand out for their antioxidant properties. In addition, they provide many calories, so they are ideal to consume in times of growth and at times of great physical activity.
Sunflower seeds are marketed toasted, with or without salt, with all kinds of flavours, shelled or peeled, depending on their intended use: shelled as an appetizer and shelled for culinary use.