Sunflower oil is a light, mild-flavored oil extracted from the seeds of the sunflower plant (Helianthus annuus). It is one of the most widely used vegetable oils in cooking and food production due to its high smoke point, making it suitable for frying, sautéing, and baking. The oil has a pale yellow color and a neutral taste, allowing it to complement a wide range of dishes without overpowering other flavors.
Sunflower oil is known for being high in unsaturated fats, particularly polyunsaturated fats, including omega-6 fatty acids. It also contains vitamin E, an antioxidant that can help protect cells from damage. Depending on the processing method, sunflower oil may be classified into different types: refined, cold-pressed, or high-oleic. High-oleic sunflower oil, which is richer in monounsaturated fats, is especially prized for its stability at high temperatures and its health benefits.
