Sunflower kernels are medium sized oval shaped, beige coloured seed. These seeds are considered a nut replacement.

Sunflowers are planted during November and January, depending upon seasonal conditions.

Harvested during February and May.

The sunflowers are processed through our large dehulling plant.

Finally through electronic colour sorting machines, to produce a high quality kernel for the health food, confectionery and baking market.

Sunflower kernels are a good source of iron and provide useful amounts of protein and Niacin (vitamin B3). These are similar to nuts in polyunsaturated fat content, but with much more vitamin E (which is the anti-oxidant that fights cataracts, cancer and heart disease). Sunflower seeds are also a good source of dietary fibre. Sunflower seeds are considered to be the most nutritional seeds by some people, as they are very well balanced. Sunflowers are loaded with anti oxidants. The kernels are a good source of dietary fibre, vitamin E, folate & zinc. They also add a pleasant nutty crunch to food products. Sunflower seeds are the richest whole food source of vitamin E.

Consumers are becoming more aware of the benefits of sunflower kernel in their diet.

The best uses of sunflower kernel are:

Eaten raw

Roasted

Toppings for bread or mixed in breads

Health snacks

Cakes and biscuits

Dips or savouries

Muesli & other breakfast cereals

On top of fruit salad

Mixed in salad dressing

Chocolate or carob coated

In ice cream

Muesli with sunflower kernel

Biscuits with sunflower kernel

 

Bread with sunflower kernel mixed in and sprinkled on top

 

Sunflower kernel

Sunflower seed & kernel