By crushing, pressing and extraction the clear, light yellow sunflower oil can be obtained from the sunflower seeds. The primary cultivation areas can be found in Eastern and Central Europe, as well as in Russia and Argentina.
Sunflower oil is rich in the polyunsaturated linoleic fatty acid and therefore particularly valuable for nutrition. It is especially suited for use at low temperatures e.g. as salad oil, in mayonnaises and dressings, but also for bakery and in the margarine industry.