Sunflower Cooking Oil

Appearance: Clear, pale yellow liquid with a neutral aroma

- Taste: Mild, neutral flavor with a slightly nutty taste

- Texture: Lightweight, smooth, and non-greasy

- Composition: High in polyunsaturated and monounsaturated fats, rich in vitamin E and low in saturated fats

- Uses: Cooking, baking, salad dressings, marinades, frying, and as a finishing oil for dishes

- Smoke point: High smoke point of around 440°F (227°C), making it suitable for high-heat cooking

- Shelf life: Up to 12 months if stored properly in a cool, dark place

- Production: Extracted from sunflower seeds through a process of pressing and refining

- Nutrition: Good source of healthy fats, vitamin E, and antioxidants

Sunflower oil is a popular choice for cooking and food production due to its neutral flavor, high smoke point, and health benefits. It is also used in cosmetics and biofuels.

Note: There are different types of sunflower oil, including:

- Regular sunflower oil

- High-oleic sunflower oil (with a higher monounsaturated fat content)

- Cold-pressed sunflower oil (extracted without heat)

- Organic sunflower oil (produced without synthetic pesticides or fertilizers)