Producers of white sunflower seeds - Algosur

Confectionary sunflower seed

Algosur markets white-pipe or packaged sunflower as the final process in a chain of implantation and investigation of the crop, where the varieties that best adapt to the conditions of the area and those that provide a greater response to both processors and consumers have been selected. , taking into account production, sizes, traceability, certifications, etc.

The international food quality systems BRC (British Retail Consortium) and IFS (International Food Standard) certify the traceability necessary to guarantee the food safety of these products.

White pipe sunflower is a great source of antioxidants, especially Vitamin E that protects against coronary diseases. In addition, it contains selenium and copper (beneficial for the transport of red blood cells).

The available formats range from the 700 kg big bag to bags for food use (20-25 kg).

Producers of white sunflower seeds - Algosur

Algosur focuses its efforts on consolidating white-pipe sunflower production in the national territory as well as implementing a strict quality philosophy to offer the market not only what it demands but also with the necessary traceability to guarantee everyone’s food safety. completed with the requirements demanded in the BRC and IFS quality systems. The project, not only implantation but also research, is characterized by the search for varieties of white-pipe sunflower that best adapt to the conditions of our area, a Edible sunflower that meets the highest demands of processors and consumers: production, sizes, traceability, certifications…

Helianthus annuus, as it is scientifically known, means “flower that rotates with the sun” in Greek. It is a plant of North American origin and its cultivation dates back to the pre-Columbian era, having found archaeological evidence that reveals that its cultivation began in Arizona and New Mexico more than 5,000 years ago.

Native Americans used the sunflower for various purposes. They ate the whole seeds, prepared flour with which they later cooked some cakes, and even used the natural pigments of this plant to prepare dyes for clothing or the body.

The introduction into Europe was probably made from Mexico by the first Spanish colonists (shortly after the discovery of America). From Spain it spread throughout Europe, being used in those times as an ornamental plant in royal gardens.

Sunflower oil production began in 1830 in Russia and it was in this country that the black-skinned, high-fat varieties were developed during the 1940s and 1950s.

In the 1960s, the black-skinned sunflower arrived in Western Europe and the United States from Russia, beginning the rapid development of industrial sunflower in the Western world.

Today, in addition to the production of oil from sunflower seeds, the popularity of sunflower seeds consumed as snacks is not only due to a cultural fact but also a nutritional one, becoming an ingredient that is gaining more and more popularity in the gastronomy. It is mainly due to its nutritional characteristics since it is one of the best sources of antioxidants, especially Vitamin E that protects against coronary diseases by eliminating free radicals. Most of the vitamin E in sunflower seeds is in the alpha-tocopherol form, which is the most beneficial biologically active form.

A 25-gram serving of sunflower seeds provides significant amounts of the daily needs of Selenium, another antioxidant, which works together with vitamin E to protect cells from coronary diseases and cancer processes.

In addition, sunflower seeds contain an important mineral, Copper, which is involved in the transport of red blood cells and is also a fundamental part of antioxidant enzymes that prevent oxidative stress in our body.

It is essential to consider the type of fat in the sunflower seed. It contains significant amounts of both monounsaturated and polyunsaturated fatty acids, both of which are beneficial for health as it helps to reduce cholesterol and triglyceride levels in the blood, thus helping to reduce the risk of diseases associated with cardiovascular risk.

It is an important source of protein, carbohydrates and fiber.

As for other nutrients, its contribution of minerals such as magnesium, iron and phosphorus, thiamine or B1, and niacin stands out.

Nutrient Unit Value per 100 gr.
Energy Kcal 564,37
Proteins g 21,16
Total lipids g 49,38
FA saturated (g) g 7,05
Monounsaturated FA (g) g 10,58
Polyunsaturated FA (g) g 31,74
Cholesterol mg/1000 kcal 0
Carbohydrates g 17,6
Fiber g 14,10
Calcium mg 116,40
Iron mg 6,7
Magnesium mg 366,8
Zinc mg 4,93
Sodium mg 7,05
Selenium µg 49
Thiamine mg 2,29
Riboflavina mg 0,24
Niacina mg 4,58
Folatos µg 227,5
Vitamina E (mg) mg 40

Fuente : USDA Nutrient Database for Standard reference, release 17(2004). Nutrient Data Laboratory Home Page.