Sunflower oil is a vegetable oil very popular in Spain. Although in many countries sunflower seeds are eaten raw as a snack or in salads, they can be ground for extract oil. Being popular in frying, but also in the preparation of doughs and other recipes.
What it is, origin and cultivation
In its history, the sunflower is cultivated in areas of Central and South America. In the 16th century, the plant reached Europe and it was not until the XIX century the seeds were discovered as a source of oil.
Throughout the world, sunflower oil is one of the most used oils. The light yellow oil is mainly used for frying and roasting. In combination with other vegetable oils, such as olive oil, soybean oil or peanut oil, it is also used as a salad oil. It is mainly present in those products that we find in supermarkets, such as mayonnaise or ketchup. It is also found in much of the bakery and ready-to-eat products. Many snacks are fried in sunflower oil for example.
The sunflower plant is an annual herb which can grow up to two meters tall and produces large, bright flowers that turn toward the sun. Each flower produces a small, elongated seed, which is rich in oil.
Sunflower seeds, from their scientific name Helianthus annuus L.They are not strictly seeds. Are small fruits according to its botanical classification. The fruits, called pipas, tend to be small, of oval and flattened shape, and are characterized by having a peak at the end. With a whitish and brownish color, they are aromatic and reminiscent of walnuts on the palate, due to their high fat content. The leaves and outer stem, meanwhile, are rather rough to the touch.
The oil is usually extracted applying great pressure to sunflower seeds. The panel that remains after the seeds have been processed is used as livestock feed. The oil can be extracted using chemical solvents such as hexane, or by expeller press. This is by squeezing directly from the sunflower seeds by crushing them.
As sunflower oil is mainly made up of less stable polyunsaturated and monounsaturated fatty acids, it can be particularly susceptible to degradation by heat, air and light, which trigger and accelerate oxidation. To this end, keeping the oil at low temperatures, during manufacturing and storage, can help minimize spoilage and nutrient loss. Storing in bottles that are made of dark-colored glass or plastic that have been treated with a UV light protectant is another strategy.
He sunflower oil market is in high demand in developing countriesbecause it is healthier and cheaper than most of its counterparts.
Properties and benefits
Sunflower oil contains a high percentage of polyunsaturated fatty acids, offering fewer monounsaturated fats. This makes it a healthier alternative to other oils for frying or grilling, which contain more unhealthy saturated fat. However, in general, eating a lot of saturated fat is also not recommended as it increases the risk of cardiovascular disease.
The oil also contains linoleic acid, Omega 6 and is rich in vitamin E, an important antioxidant that helps protect cells, the bloodstream, and body tissues. Sunflower oil has no cholesterol and its consumption does not affect its levels, especially LDL or the so-called “bad cholesterol”.
Sunflower oil contains about 13% saturated fat, which is more than grapeseed oil or canola oil, but less than coconut oil, palm oil, or peanut oil. The unrefined oil has vitamin E with antioxidant action and should be eaten raw to reap its benefits. High oil sunflower oil is a type of oil that contains more monounsaturated fat than polyunsaturated fat. Currently, there is little evidence to suggest that monounsaturated fats are healthier than polyunsaturated fats, but they tend to be a bit more stable.
How to use it in the kitchen
The oil is used mainly for frying, be it potatoes, plantains or green plantains, chicken and fish. Same for baking cookies is a great substitute for butter, as shown in the recipe below.
Easy oil biscuits with hazelnuts
Preheat the oven to 180ºC and prepare one or two trays, greasing them or covering them with parchment paper to bake.
Arrange the sunflower oil in a container with the sugar, vanilla, egg, lemon zest and its juice. Beat well with a whisk until the sugar has dissolved. Add the salt, flours and yeast, and mix a little. Add the hazelnuts and work the dough until it is homogeneous.
Take small portions with a teaspoon and form little balls with the hands. It shouldn’t be very sticky, but we can moisten our hands or grease them a little with oil, to work them better. Place them on the tray slightly separated.
Beat the remaining egg in a bowl and paint the biscuits. squash them slightly with a fork, leaving the mark of the teeth to give them a small decorative touch. Bake for about 12-15 minutes, until golden brown. Wait a bit out of the oven and let cool completely on a wire rack.
Complete recipe | Easy oil and hazelnut cookies
More recipes with sunflower oil
Today, companies that produce appetizers and snacks are opting for sunflower oil, due to its good properties at a comparatively lower cost than olive oil. He smoke point of sunflower oil is high enough (between 210º and 230º) as to make it suitable for frying and other high heat applications. For this reason, it is commonly used in deep frying. It depends on the type of frying that is carried out, it will be the number of times that it can be reused. For example, if the oil has been used to fry foods covered in flour, panko, or breadcrumbs, it may be possible to reuse the oil three to four times.
Of course, you have to make sure to filter well every time you remove the oil from the pot. While if it has been used to fry plantain chips or onions, the oil can be recycled up to eight times. In all cases, once fried, remove the food by shaking it slightly and place it on a dish covered with absorbent paper to drain the excess oil.
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Sunflower oil is also used to make mayonnaise, emulsions and vinaigrettes. But, above all, it is an oil when preparing fried foods, such as those shown below. A selection of sweet and savory preparations from around the world. Italian classics such as Sicilian arancini or zucchini flowers stuffed with ricotta, to oriental-inspired recipes such as the Katsu Sando sandwich, tempura prawns or tempura vegetables. And from the sweet universe, when preparing sweet beignets and churros, sunflower oil is recommended. Same to achieve homemade donuts at home or fried milk, it is also used for milk French toast.
The main exporter of this oil is Ukraine, which is why there may be shortages or an increase in prices in supermarkets. They are followed by Russia, Argentina, Türkiye, France and Hungary. Spain is the seventh world producer of sunflower oil, and its sunflower fields and industry are concentrated in Andalusia.
Image | Photo 1: Eugenia Lucasenco, Photo 2: BlankeZr, Photo 3: sergeyryzhov, Photo 4: joseantona
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