April 13, 2010
Armenian Food with Sunflower Oil
Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
Sunflower oil contains predominantly linoleic acid in triglyceride form. There are several types of sunflower oils produced, such as high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate.
Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil’s properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high Vitamin E content. It is a combination of mono-unsaturated and polyunsaturated fats with low saturated fat levels.
There are a variety of health benefits associated with the consumption of sunflower oil. Sunflower oil is high in the essential vitamin E and low in saturated fat. Sunflower oil of any kind has been shown to have cardiovascular benefits. Diets combined with a low fat content and high levels of oleic acid have been suggested to lower cholesterol which, in turn, results in a smaller risk of heart disease. Sunflower oils fit this criteria. Studies of adults suggested that a balanced diet in which small quantities of saturated fats are replaced with sunflower oil has detectable cholesterol-reducing benefits.
You can find authentic Armenian Food containing Sunflower Oil on many Armenian Restaurants in Los Angeles.
