Black sunflower seeds roasted e salt
The name of the sunflower refers to its plate inflorescence with similar appearance to the ruler of the sky, the sun-disk with noble simplicity.
Either in its natural or roasted variation the sunflower seed constitutes an ingredient of several dishes. It is applied to enrich cakes with preference (even to substitute the walnut), decorate the top of the salty cakes, enrich cereals, but in a ground form cream or chopped meat is also made from it. Seasoned with salt or perhaps honey, supplemented with caramel it is very popular as a food to be crunched
In folk medicine it was indicated to crunch the seeds of the sunflower for its sedating effect, while sedative, as well as anti-hypertensitive and fever reducing effects were attributed to the brew made from the yellow petals.
The nearly 20% percent protein content and particularly rich vitamin content of the sunflower seed are extremely valuable. This feature makes it suitable to insert it into a meat-free (vegetarian) diet. By professional combination (its matching with leguminous plants, cereals, potato) its amino-acid composition can be made nearly complete. It carries an extremely large amount of B1 vitamin. From among the minerals it contains potassium (840 mg/100 g), magnesium (620 mg/100 g), calcium (118 mg/100 g) and phosphor (706 mg/100 g) in an amount worth being mentioned. With its favourable low content of sodium and high content of potassium and magnesium it efficiently contributes to the compensation of the sodium dominance that can be said typical in the Hungarian peoples nourishment, and in this way to the formation of the heart-friendly nourishment.