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Sunflower Seeds

Great things come in small packages!

Native to the Americas, sunflowers were cultivated for their seeds thousands of years ago in present-day Mexico, Arizona and New Mexico. Some archaeologists suggest that the sunflower may have been domesticated before corn. Sunflower seeds were ground into flour for cakes or bread, squeezed for their oil or cracked to eat as a snack.

Nutty facts!
  • A one ounce serving of sunflower kernels (approximately two ounces of sunflower seeds) are rich in thiamin (vitamin B1), copper, magnesium, manganese, and selenium.
  • Additionally the same one ounce serving provides a good source of niacin (vitamin B3), vitamin B6, folic acid, and phosphorus.
  • An ounce of sunflower seeds provides about 50% of the DRV for vitamin E, a known antioxidant. Vitamin E in IU and % DRV based on RDI in IU.

See nutrition information for fat content.

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REFERENCES:

  1. USDA National Nutrient Database for Standard Reference, Release 23 (2010), www.ars.usda.gov.
  2. Nutrition labeling of Food, Code of Federal Regulations, 21 CFR 101.9, Release date April 1, 2010.

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