Sunflower Seed

Nutrition per ~28 g · a small handful

3.6 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.

What it feeds primary sources only

Systems

Pathways

Overview

Sunflower seeds originate from the Helianthus annuus plant, domesticated in North America and now cultivated globally. Per 100g, they provide approximately 585 calories, 20g protein, 51g healthy fats (including linoleic acid), and substantial micronutrients: 35.1mg vitamin E (alpha-tocopherol), 53mcg selenium, 9mg zinc, and 325mg magnesium. Their high vitamin E concentration—one of the most bioavailable plant sources—provides potent lipid-soluble antioxidant protection against oxidative stress and cellular aging. Sunflower seeds contain unique polyphenols including chlorogenic acid and caffeic acid, which enhance antioxidant capacity. The selenium content supports selenoprotein synthesis, critical for glutathione peroxidase activity and thyroid hormone metabolism. Rich in choline and folate, sunflower seeds support cognitive function and homocysteine regulation. Their polyunsaturated fat profile, particularly omega-6 linoleic acid (when consumed in balance with omega-3 sources), supports vascular endothelial health and reduces systemic inflammation markers. The magnesium content (26% DV) promotes bone density, muscle function, and mitochondrial ATP production, making them valuable for metabolic longevity and healthy aging.

Health benefits 5

Pairs with

• Pair with tomatoes or red peppers because lycopene and vitamin C enhance absorption of fat-soluble vitamin E and increase bioavailability of polyphenolic antioxidants through synergistic radical scavenging
• Pair with leafy greens (spinach, kale) because vitamin K works synergistically with magnesium and selenium for bone mineralization and vascular calcification prevention
• Pair with fatty fish (salmon) or algae because the omega-3/omega-6 ratio becomes optimal for reducing inflammatory signaling and improving EPA/DHA conversion
• Pair with orange or citrus fruits because vitamin C enhances absorption of magnesium and zinc, and provides complementary antioxidant coverage against different ROS species

In the kitchen

• Choose raw or lightly roasted seeds over heavily salted varieties to maximize nutrient bioavailability and minimize sodium intake; roasting at temperatures below 160°C preserves heat-sensitive vitamin E
• Store in airtight containers away from light and heat to prevent oxidation of polyunsaturated fats; refrigeration extends shelf life up to 6 months and maintains polyphenol stability
• Consume 1-1.5 ounces (28-42g) daily as an optimal serving—sufficient to obtain 70-90% of daily vitamin E needs and 25-30% of selenium without excess calories
• Soak seeds for 2-4 hours before consumption to reduce phytic acid content by 15-20%, increasing bioavailability of magnesium, zinc, and iron by 20-30%
• Grind or chew thoroughly to break seed coat and improve nutrient absorption; whole seeds pass through digestive tract with reduced bioavailability

When to eat it midday

Consumption midday or as a snack provides sustained energy through protein and healthy fats without interfering with sleep quality. The polyphenol antioxidants support afternoon cognitive performance when cortisol naturally declines.

Breaks a fast

Best avoided

• immediately post workout (within 1 hour)—fat and fiber may slow rapid carbohydrate/protein absorption needed for glycogen repletion

The high fat content (51g/100g) activates cholecystokinin secretion, which may cause mild gastric distension during fasted states. However, small quantities (10-15g) are compatible with intermittent fasting protocols.