Sunflower Oil
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Sunflower Oil is a polyunsaturated oil that is available in Linoleic (Semi-Refined & Unrefined) and High Oleic (Semi-Refined & Unrefined) products.

Varieties

Semi-Refined Linoleic Sunflower Oil is useful for High Heat with a Smoke Point of 475°F (246°C), a Melt Point of 2°F (-17°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Semi-Refined Linoleic Sunflower Oil is used for cooking, salad dressings, margarine and shortenings. 

Unrefined Linoleic Sunflower Oil is useful for Low Heat with a Smoke Point of 225°F (117°C), a Melt Point of 2°F (-17°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Unrefined Linoleic Sunflower Oil is used cooking, salad dressings, margarine, shortenings, boiling, parboiling, steaming, scalding, simmering, steeping and stewing.  

Semi-Refined High Oleic Sunflower Oil is useful for Low Heat with a Smoke Point of 320°F (160°C), a Melt Point of 2°F (-17°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Semi-Refined High Oleic Sunflower Oil is used for cooking, salad dressings, margarine, shortenings, gentle sautéing, low-heat baking and pressure cooking. 

Unrefined High Oleic Sunflower Oil is useful for High Heat with a Smoke Point of 450°F (232°C), a Melt Point of 2°F (-17°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Unrefined High Oleic Sunflower Oil is used for cooking, salad dressings, margarine, shortenings, boiling, parboiling, steaming, scalding, simmering, steeping and stewing.

Purchasing

When purchasing Sunflower Oil, check these items first.

1. Best by Date. Look at the bottles "Best Buy Date." Most Sunflower Oils should have a shelf life of at least two years. How far away is the expiration of that period on the bottle you are considering? Better products may even have a "Date of Harvest." Do the math and find the freshest bottle. 

2. Country of Origin.  Does the bottle have a tag naming the Mill and country where the product was grown? Proud manufacturers trumpet their credentials. Less proud manufacturers play games. By the way, "Packed in Italy" or "Bottled in Italy" may not mean that the olives were grown in Italy, or that they were pressed in Italy. It only means that the bottles were filled there.   

3. Acidity. Look at the nutrition label and seek out brands with the lowest amount of acid. 

4. Dark Bottle. Most Oils that we have seen come in a clear glass bottle to show off the lighter color of the oil. Darker glass would be better because these light oils are still subject to being broken down by the sun or light in general. Dark glass helps prevent the problem.

Storage

Oxygen, heat, light and time cause Sunflower Oil to Oxidize and become Rancid.

Oils should be tightly capped and kept in a cool dark place. Monounsaturated Oilare less susceptible to going rancid than Polyunsaturated Oils due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Sunflower Oil from light which will cause them to break down.  

If you do refrigerate your Sunflower Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Sunflower Oil should keep 6 months to a year in the refrigerator.

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad. 

Nutritional Value USDA
OIL,SUNFLOWER,HI OLEIC (70% & OVER)
Amount Per 100g
Calories 884
%Daily Value*
 
153%
Total Fat 100g
6%
Saturated Fat 9g
Polyunsaturated Fat 3g
Monounsaturated Fat 83g
0%
Cholesterol 0mg
0%
Sodium 0mg
0%
Potassium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

All oils are 11% Saturated Fat, 20% Monounsaturated Fat, and 69% Polyunsaturated Fat.

Gluten Free

Yes

Low Fat

No

Low Calorie

No