The oil is used everywhere - in restaurants, guest or as part of prepared foods. The reasons are that it is incorporated in traditional cuisine, does not contain cholesterol.
Sunflower oil is the most consumed source of fat (perhaps after the butter) in Bulgaria. It is extracted from the seeds of sunflower (Helianthus annuus). Globally, these plants are the third most widespread in order oilseed crop after soybeans and canola. The largest producing countries are China, Russia, Argentina, France, Ukraine, Australia. You may be surprised, but in terms of sunflower Bulgaria is one of the major producing countries in Europe, which has a large selection of varieties.
The history of the sunflower begins in the steppes of North America. From there, the culture was brought to Europe as an ornamental plant in the Madrid Botanical Garden in 1510. For oilseeds in Europe for the first time used in Russia in the early 19th century. In Bulgaria was imported after the Liberation.
What are the the virtues of sunflower oil?
In the fat of sunflower seeds predominate the unsaturated fatty acids. In 100% fat (oil) contains:
* From 48% to 74% linoleic fatty acid, which is the primary omega 6 EFAs;
* From 14% to 40% oleic fatty acid, which is the primary omega 9 EFAs;
* 4% to 9% palmitic fatty acid;
* From 1% to 7% stearic fatty acid.
As you can see for yourself, the oil is extremely rich in omega 6 and omega 9 fatty acids, whose rate can vary dramatically. The reasons are as genetic (variety of the plant) and associated with the soil and climate. To reach balance in their intake of essential fatty acids, it is important to follow what their attitude is in this bottle.
Sunflower oil is rich in lecithin and vitamin E. Lecithin helps the functioning of the cells by providing material for cell membranes and vitamin E, except as a powerful antioxidant, is known with the support action on the immune and cardiovascular systems.