Sunflower seeds, due to their high vitamin E content, may help reduce symptoms of asthma, osteoarthritis, and rheumatoid arthritis. They also help lower cholesterol. Additionally, the polyunsaturated and monounsaturated fatty acids in sunflower seeds further reduce atherosclerosis by lowering ‘bad’ cholesterol (LDL) and increasing ‘good’ cholesterol (HDL). Sunflower seeds are an excellent source of magnesium, which supports the regulation of nerve and muscle function. A quarter-cup of sunflower seeds provides 28% of the recommended daily intake of magnesium. They are also an excellent source of folate (227 mcg/100 g), covering 37% of the recommended daily intake. Folate is essential for DNA synthesis and is particularly important in the diet of women of childbearing age, as adequate intake is associated with a reduced risk of neural tube defects in the fetus.
Vitamin E in sunflower seeds helps prevent cardiovascular diseases. Their high content of antioxidants, including vitamin E, polyphenols, and selenium, helps remove harmful substances accumulated in the body (oxidative stress) and offers protection against various forms of cancer. Sunflower seeds are a good source of selenium, a trace element essential for maintaining overall health.
Furthermore, their high antioxidant content protects the body from the accumulation of carcinogenic substances. Sunflower seeds make a highly nutritious snack, being rich in trace elements such as iron, copper, magnesium, selenium, phosphorus, and zinc; in vitamins including vitamin E, folate, vitamin B3, B1, and B6; in healthy fats such as unsaturated fatty acids; and they also provide protein, with 100 g supplying 21 g of protein