The sunflower is a plant of Amerindian origin that was brought to Europe at the end of the 16th century. The Amerindians used it for its nutritional and medicinal properties. The term "helianthemum" used to describe the sunflower comes from the Greek words "helios" meaning sun and "anthos" meaning flower, which translates as "sun flower". This is of course due to the radiate shape of the flower, which is a bright yellow reminiscent of the sun. What's more, the word sunflower is borrowed from the Italian girasole, which turns with the sun. The third most widely consumed oil in France, there are now many cultivars, including the so-called oleic sunflower.
Organoleptic properties of sunflower oil
Botanical and organoleptic characteristics may change depending on production conditions (country, sunshine, organic production, etc.).
This fact sheet presents the 'classic' sunflower oil known as 'linoleic', i.e. higher in Omega-6.
Colour Yellow
Odour : Discreet
Texture Fluid, penetrating, dry feel
Taste Fairly neutral
Composition of sunflower oil
The composition of vegetable oil is strongly influenced by production conditions. There are two varieties of sunflower oil: 'classic' oil (essentially made up of Omega-6) and 'oleic' oil, rich in Omega-9. The latter is much more stable and can be used for cooking.
This factsheet details the specific qualities of 'classic' sunflower oil (linoleic), which is high in Omega-6.
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