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The sunflower seed is the fruit of the sunflower (Helianthus annuus).
There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and NuSun. Each has its own unique levels of monounsaturated, saturated, and polyunsaturated fats.
The solid black husked variety (black oil sunflower seeds) is usually pressed to extract their oil. Striped sunflower seeds are primarily used for food
Sunflower oil is typically extracted by applying pressure to the sunflower seeds. It is used as is, or can be processed into polyunsaturated margarines. The protein-rich residue from the pressing is used as livestock feed.
Widely eaten as a healthy snack, sunflower seeds can also be used as garnishes or cooking ingredients and are also sold for pet food and wild birds.
The hulls, or shells, are mostly composed of cellulose and decompose slowly. They are burned as biomass fuel.
Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). Although a nut in the culinary sense, in the botanical sense pine nuts are seeds.
20 species produce seeds worth harvesting. The most widely traded are the Korean Pine (Pinus koraiensis) in northeast Asia and Chilgoza Pine (Pinus gerardiana) in the western Himalayas.
Pine nuts produced in Europe mostly come from the Stone Pine (Pinus pinea), which has been cultivated for over 6,000 years.They tend to be longer relative to width than the stubbier Asian varieties
Pine nuts contain 10–34% protein and are a source of dietary fibre.
Pine nuts have been eaten in Europe and Asia since the Paleolithic period. An essential ingredient for Italian pesto sauce, they are also added to salads, meat, fish and vegetable dishes or baked into bread
Pine nuts are also widely used in Middle Eastern cuisine in dishes such as kibbeh and sambusak and desserts such as baklava. In Spain, a sweet is made of small marzipan balls covered with pine nuts, painted with egg and lightly cooked.
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