Organic sunflower seeds are a great source of vitamins, minerals, antioxidants and proteins. This product is grown without the use of pesticides and chemical fertilizers, and it does not contain synthetic food additives and preservatives. You can enjoy these delicious kernels just as a snack or use them in your cooking to improve the taste of your usual dishes. They will complement many of your salads and meat dishes and give zest to your bakery.
Due to its high content of oleic and linoleic acids, organic sunflower seeds can help reduce blood sugar and boost metabolism. They are also very high in phytosterols, an essential class of antioxidants, which help you reduce cholesterol and have a positive effect on your immune system. Among the nuts and seeds that we usually consume, sunflower kernels show the best results in phytosterols content (270-289 mg/100 g).
Organic sunflower seeds are an incredible source of protein. 1 oz (28g) of the seeds can provide 12% of the protein you need every day. The product is very useful for kids as they need protein for muscle growth and repair.
B vitamins, which are contained in organic sunflower seeds, have a positive effect on the nervous system and help with calming down. Vitamins of this group also help in the production of red blood cells.
Due to its content of vitamin E, organic sunflower seeds can even reduce the risk of colon cancer and heart attack. This vitamin also has anti-inflammatory effects and can help prevent diabetic complications and developing atherosclerosis.
As an excellent source of magnesium and selenium, organic sunflower seeds reduce the risk of cancer, heart attacks and strokes, as well as migraine headaches.
Sunflower kernels are rich in vegetable protein that is known to lower blood pressure levels. Studies show that animal protein does not have this effect. Include sunflower seeds in your everyday diet and feel the difference in the state of your health.
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1 serving per container
Serving size1 ounce (28 g)
Amount Per Serving
% Daily Value*
Total Fat 14g
Saturated Fat 1g5%
Trans Fat 0g
Total carbohydrate 6g
Dietary fiber 2g7%
Total sugars 1g
Includes 0g Added Sugars 0%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Sunflower Kernels
Warning: may contain fragments of shell.
Packaged in a facility that also processes tree nuts and wheat
Cold Storage Recommended
Storage Time: up to 12 months
Country of Origin: China
1 oz (28g) of Organic sunflower seeds contains:
Calcium – 21.8 mg (2% of RDA)
Magnesium – 91mg (23% of RDA)
Selenium – 14.8 µg(27% of RDA)
Zink – 1.4 mg (13% of RDA)
Vitamin A – 14 IU
Vitamin C – 0.4 mg
Vitamin E – 9.8 mg (65% of RDA)
Sodium – 2.5 mg (0.3% of RDA)
Potassium – 180 mg (4% of RDA)
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Raw Seed Stuffed Chipotle Avocados
Raw Chipotle Mayo
1 cup Pine nuts (soaked)
2 tblsp Olive Oil
1 tbslp lemon juice
1 clove garlic
¼ cup Water
1 tsp Chipotle Seasoning
Add all ingredients to your food processor or blender and blend until a slightly thick, creamy consistency is formed.
2 avocados, halved and pitted
Raw sunflower seeds
Sliced sweet onion
Place all stuffing ingredients in a bowl and toss with chipotle mayo. Once ingredients are fully covered in mayo stuff into a halved avocado. Enjoy as a side, appetizer, or an entree.
Chocolate Truffle Energy Bites
14 Medjool dates, pitted and soaked in warm water for 10 minutes
2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup dry-roasted salted peanuts (or any type of peanut, salted or unsalted – your preference)
1/2 cup sunflower seeds
optional for rolling: cocoa powder, shredded coconut, crushed nuts, mini chocolate chips
First, make sure your dates are soft. You may soak them in warm water (and drain them) for 15 minutes before putting into the food processor or blender. OR you may chop them up into very small pieces so they blend easily.
Put all of your ingredients into the blender or food processor, in the order listed, and blend for 4-5 minutes or until a thick oily “dough” ball is formed. The dough will be oily from the seeds and nuts. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients to the bottom. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
If rolling into cocoa powder, coconut, etc: spread rolling ingredients onto a plate and roll the moist dough ball around to fully cover. Store bites in the refrigerator for up to 7 days.
“Fiber Boom!” Banana Breakfast Smoothie
2-3 ripe bananas
4 ice cubes
2 tbsps of the amazing seeds mix (you should make this in advance – mix raw sesame, poppy, amaranth, flax and sunflower seeds and place them in a jar; add in smoothies or in raw desserts)
water, as needed (just add enough to blend then add some more if necessary; it depends on how thick or liquid you want your smoothie to be)
Add all ingredients in the blender and blend until smooth.
Recipe Source: www.gourmandelle.com
Green Sunflower Smoothie ᕙ(`▿´)ᕗ
1 1/2 cups almond milk unsweetened
frozen bananas sliced
1 handful kale chopped
1 tablespoon sunflower seed butter
Throw all ingredients into a blender; blend until smooth.
Garnish with sunflower seeds if desired
Recipe Source: www.eatsrealfood.com
Vegan Sunflower Pate
4 T. red onion(or ⅛ red onion)
2 cloves garlic
juice of 2 lemons
2 cups organic, unsalted raw sunflower seeds
3 T. tahini
½ cup water
1 tsp. dried dill to taste
sea salt and pepper to taste
½ cup packed italian parsley
1 sprig mint
Soak 2 cups sunflower seeds overnight in water, covered(24 hours)
Drain sunflower seeds in fine sieve and rinse under running water.
In food processor, pulse red onion and garlic until finely minced.
Add lemon juice and sunflower seeds and pulse until mashed, scraping down bowl as needed.
Add tahini and pulse until completely combined.
Add water in thin stream until combined, then add remaining ingredients and pulse all until completely combined. Salt and pepper to taste.
Recipe Source: www.fiveminutemeals.net
Vegan Sun-Dried Tomato Pesto
3/4 cup sun-dried tomatoes
1 cup lightly packed baby spinach leaves
1/2 cup lightly packed basil leaves
1/4 cup unsalted sunflower seeds
1 clove garlic, roughly chopped
salt and pepper, to taste
about 1/3 cup olive oil
1 tablespoon white balsamic vinegar (or regular)
Add the sun-dried tomatoes, spinach, basil, sunflower seeds, garlic, salt and pepper to the bowl of a food processor. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and vinegar. Process until mostly smooth, scraping down the sides of the bowl as needed. To thin out the pesto, add in additional olive oil a little at a time.
Recipe Source: www.ohmyveggies.com
Coconut Maple Granola with Cocoa Nibs
(4) cups slow oats
(½) cup shredded coconut
(½) cup slivered raw almonds
(½) cup raw sunflower seeds
(½) cup raw pumpkin seeds
(½) cup cocoa nibs
(½) tsp salt
(½) cup real maple syrup
1 tbsp real vanilla extract
Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!
Add all ingredients to a blender, and blend until smooth.
Recipe source: http://amp.gs/Pi0p
Vegan Sunflower Seed Basil Pesto
2 cups fresh basil leaves lightly packed
3 cloves garlic minced
½ cup sunflower seeds (roasted and shelled)
½ tsp salt or to taste
½ to 1 tsp lemon juice or to taste (to prevent browning of the pesto)
¼ cup olive oil or more if necessary
Add all ingredients except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrap sides and pulse until well blended. Taste and correct your seasonings. Use immediately or store (covered) in refrigerator up to 24 hours