Sunflower oil has excellent flavour properties and surpasses other vegetable oils in terms of its nutritional value and absorbability. Sunflower oil is used both in its unrefined form and for the production of vegetable and fish preserves, margarines, mayonnaises and confectionery products. The body absorbs 95–98% of sunflower oil. The beneficial substances contained in sunflower oil help regulate the body’s cholesterol metabolism. About 100 ml of sunflower oil contains approximately 41.1 mg of vitamin E (about 343% of the daily reference intake, NRV). Vitamin E acts as a powerful antioxidant, helping to protect cells from oxidative stress and supporting the normal functioning of the immune system.
The beta-carotene contained in the oil is a source of vitamin A, which is responsible for proper growth and vision. Beta-sitosterol prevents the absorption of cholesterol in the digestive tract. Linoleic acid forms vitamin F, which regulates fat metabolism and blood cholesterol levels, increases the elasticity of blood vessels and the body’s resistance to various infectious diseases. A deficiency of vitamin F is harmful to the body, as it negatively affects the condition of the mucous membrane of the digestive tract and the blood vessels.
