Virgin Sunflower Oil

Virgin sunflower oil, also known as cold-pressed, is characterized by its light yellow color, mild flavor, and high content of unsaturated fatty acids, particularly linoleic and oleic acids. 

Description

Extracted from premium sunflower seeds, our Extra Virgin Sunflower Oil is perfect for cooking and dressing salads. It is rich in vitamins and has a light, pleasant flavor.

Here’s a more detailed look at the specifications and characteristics of virgin sunflower oil:

Production:
  • Cold-Pressed:
    Virgin sunflower oil is produced by pressing sunflower seeds without the use of heat or solvents, preserving its natural nutrients and flavor.
  • Single-Stage Pressing:
    The oil is extracted through a single-stage pressing process, followed by filtration.
  • No Heat Treatment:
    The seeds are not roasted or heat-treated before pressing, ensuring the oil retains its natural goodness.
  • No Transfats:

    Virgin cold-pressed sunflower oil is free of trans fats, which are formed during the heating process. 

Composition:
  • Fatty Acids:
    • Linoleic Acid (C18:2): A polyunsaturated omega-6 fatty acid, contributing to the oil’s health benefits. 
    • Oleic Acid (C18:1): A monounsaturated omega-9 fatty acid, also important for health. 
    • Other Fatty Acids: Palmitic acid (saturated), stearic acid (saturated). 
  • Vitamin E: Sunflower oil is a good source of Vitamin E, an antioxidant. 
  • Nutritional Value:
    • Calorific Value: Approximately 3404 kJ / 828 kcal per 100g. 
    • Saturated Fat: 11.1g per 100g. 
    • Monounsaturated Fat: 23.3g per 100g. 
    • Polyunsaturated Fat: 57.6g per 100g. 
    • Carbohydrates: 0g per 100g. 
  • Color: Light yellow. 
  • Taste and Aroma: Mild, pleasant flavor and aroma. 
Uses:
  • Cooking: Suitable for various cooking methods, including frying, sautéing, and baking. 
  • Seasoning: Can be used to season dishes and add a touch of flavor. 
  • Cosmetics and Medicinal Formulations: Used in cosmetics and medicinal formulations due to its high absorbency and antioxidant properties. 

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