Sunflower or 'Big Sun' are very hardy plants, which originated in North America. Nowadays ther are grown across the world, and more specifically in France, South-East European countries and Russia.




Culinary advice :

Every one is familiar with sunflower oil sold in standard shops in its refined version, odourless and with no particular flavour. In fact, sunflower oil has for a long time been deliberately deodorised and refined for it was considered to be 'too tasty'. Those who in growing numbers nowadays seek its natural flavour and its nutritional benefits are turning to the initial coldpressed virgin oil and its slight hazelnut taste, which provides all your preparations with a touch of sunshine.
As with all virgin oils with high polyunsaturated content, we recommend you consume it uncooked so as to get the full benefit of those fatty acids, especially linoleic acid and the vitamine E it contains. It mays however be used in light, one-time cooking.

Recipe ideas : all salads and raw vegetables ... Sautéed vegetables, cereal flat cakes ...

Nutritional benefits :

Linoleic acid, an essential polyunsaturated fatty acid, is at the foundation of the Omega-6 metabolic chain, which plays an important role, especially in gowth, cellular membrane, permeability, blood lipid regulation and blood clotting. Sunflower oil is also known for its cholesterol-lowering qualities. However, in order for those various regulatory properties to be optimal, sunflower oil should be consumed in combination or alternately with oils with a high alpha-linoleic acid content (soya, walnut, rapeseed) and oils with a high oleic acid content (olive, sesame, rapeseed).

Average fatty acid content :



Packed into brown-tinted bottles - 100 cl, 50 cl.