Sunflower seeds are native to South and North America.  Nutritionally, they are probably one of the best seeds because their abundant nutrients are well balanced.  For example, potassium is high while sodium is low, and their calcium is balanced with magnesium and vitamin D for their absorption.  They are high in fibre, about 25% protein, and contain good quality polyunsaturated fats.  Other nutrients include zinc, iron, phosphorus, copper, manganese, B vitamins, and vitamin E.

Shelled sunflower seeds can be used in breakfasts, desserts, muesli, sprouted or toasted in salads and stir-fries.  When dry roasted in a pan, they are easier to digest and rancidity is decreased.  They also provide a great ingredient for home-made pesto, salad dressings and sauces (blend to paste with olive oil and/or water, fresh herbs, and sea salt).  It is recommended to store them in a fridge in an air tight container.