4 ways to tell if sunflower seeds are good: how to choose healthy seeds

Sunflowers are rich in various nutrients including unsaturated fatty acids, vitamin E, B vitamins, protein, etc. They can be consumed directly or processed into treats, and are widely used in a variety of nutritional situations. While consumers enjoy their flavor, they should learn how to choose sunflowers properly to ensure safety and health when consuming them.

Classification of sunflowers

• Sunflowers in natural form: composed mainly of sunflower seeds and table salt, the composition is simple.
• Sunflowers with different flavors: different additives and flavorings are added during production depending on the taste to give flavor or color, for example, sunflowers with cream flavor, caramel flavor, five-spice flavor, etc.

How to choose the right sunflowers

Consumers should buy sunflowers from official supermarkets, online platforms and other reliable places. It is recommended to give preference to pre-packaged sunflowers and carefully check for the following labeling:

• Name, address and contact details of the manufacturer and/or distributor
• Date of production and expiration date
• Storage conditions
• License number
• Product standard code, etc.

If sunflowers with different flavors are selected, their composition may include food flavorings, sodium saccharin, cyclamate, aspartame and other additives. These additives are mainly used to enhance the flavor and preserve the organoleptic qualities of the product and may be added within the limits of established national standards.

Bulk sunflowers are easily oxidized by prolonged contact with air, which deteriorates their flavor. When buying bulk products, it is possible to determine their quality using the «one look, two touches, three sniffs and one degus» method:

1. View: Quality sunflowers have a smooth surface, uniform color, intact and undamaged seeds. If the color is uneven or white spots are present, the sunflowers may be contaminated with moisture and malodorous.
2. Touch: Quality sunflowers are dry to the touch, pleasantly firm and firm when lightly squeezed. If they are soft or moist when squeezed, the quality is poor.
3. Sniff: High-quality sunflowers have a pleasant sweetish flavor. Low quality sunflowers give off a musty odor.
4. Degus: Quality sunflowers have a natural flavor. Low quality sunflowers are bitter or spoiled.

Peculiarities of use

Sunflowers can become moistened and malodorous if not stored properly. If they are only moistened but not spoiled, they can be consumed in small quantities after heat treatment. Angry sunflowers should not be consumed. Pre-packaged sunflowers should be stored according to the instructions on the label. After opening the package or when storing loose sunflowers, it is recommended to remove air from the package as much as possible, seal tightly and store in a cool, dry place and consume them as soon as possible.

Important indicators

Ash content (acid number)

Ash content mainly reflects the degree of oxidation of fatty acids in the product. Excess ash content may be due to improper storage conditions, especially at high temperature, when fats in the product are easily oxidized and decomposed, causing excess ash content. If the ash content is exceeded, the product takes on a rye flavor. When significantly exceeded, the aldehydes, ketones and acids formed can destroy fat-soluble vitamins. When the ash content exceeds 3 mg/g, the short-chain fatty acids produced by the decomposition of fats can cause GI irritation.

Peroxide number

Peroxide number is the main indicator of oxidation and spoilage of fats in the product. The maximum permissible value of peroxide number for cooked sunflowers is 0.80 g/100 g. Products with an excess contain malonic dialdehyde and other pro-inflammatory substances. Excess peroxide number may be caused by poor quality of fats in raw materials, improper storage or lack of effective antioxidant measures, which leads to oxidation and spoilage of the product.