Sunflower Seeds
Looking for a tasty and healthy snack option? Try Panchakarma’s sunflower seeds! These seeds are not only crunchy but also offer numerous health benefits. They are a rich source of phytosterols, which can help lower your blood cholesterol levels.
If you want to enjoy a guilt-free snack that also promotes your well-being, go ahead and grab a pack of our sunflower seeds today!
₹ 175.00
Description
Sunflower Seeds: A Natural Source of Essential Nutrients
Sunflower seeds are native to North America and grow on tall sunflower plants with bright yellow flowers. They are packed with essential nutrients, such as vitamin E and magnesium, that promote heart health, aid digestion, and boost immunity. These seeds are a symbol of vitality and make for a nutritious snack that promotes overall well-being.
What Are the Health Benefits of Eating Sunflower Seeds?
Source of Rich Nutrients: Sunflower seeds are packed with nutrients like vitamin E, magnesium, and selenium, which are essential for overall health and well-being. (Source: Journal of Agricultural and Food Chemistry)
Healthy Heart, Healthy You: The high levels of heart-healthy fats and antioxidants in sunflower seeds can help lower cholesterol levels and reduce the risk of heart disease. (Source: American Journal of Clinical Nutrition)
Helps in Digestion: Sunflower seeds are a good source of dietary fiber, which promotes healthy digestion and prevents constipation. (Source: Nutrients)
Boosts Immunity: The antioxidants found in sunflower seeds, such as vitamin E and selenium, help strengthen the immune system and protect against infections and diseases. (Source: Journal of Medicinal Food)
Hormonal Balance: Sunflower seeds contain phytoestrogens that may help balance hormones in females, which could reduce symptoms of PMS and menopause. (Source: Nutrition Research and Practice)
Prostate Health: For males, the high content of zinc in sunflower seeds is beneficial for prostate health and could reduce the risk of prostate issues. (Source: Nutrients)
Weight Management: The combination of healthy fats, protein, and fiber in sunflower seeds can promote satiety and reduce appetite, aiding in weight management. (Source: European Journal of Nutrition)
Bone Health: Sunflower seeds are a good source of magnesium, which is essential for maintaining strong bones and preventing conditions like osteoporosis. (Source: Nutrition Reviews)
- 1/2 cup Panchakarma’s sunflower seeds
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste
- Cooked pasta of your choice
- Cherry tomatoes (optional, for garnish)
- Put the sunflower seeds, basil, garlic, and Parmesan cheese in a food processor.
- Pulse the ingredients until they are finely chopped.
- While the processor runs, slowly pour the olive oil until the mixture forms a smooth paste.
- Season the pesto with salt and pepper to your liking.
- Toss the pesto with cooked pasta until it is well-coated.
- If desired, garnish with cherry tomatoes.
- Serve hot or at room temperature.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup Panchakarma’s sunflower seeds
- 1/4 cup tahini
- Juice of 1 lemon
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
- Combine the chickpeas, sunflower seeds, tahini, lemon juice, and garlic in a food processor.
- Pulse the ingredients until they are smooth, scraping down the sides of the processor as needed.
- While the processor runs, slowly drizzle in the olive oil until the hummus reaches your desired consistency.
- Season to taste with salt and pepper.
- For dipping, Serve with pita bread, crackers, or fresh vegetables.
- 1 cup cooked quinoa
- 1/2 cucumber, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh herbs (such as parsley or cilantro)
- 1/4 cup Panchakarma’s sunflower seeds
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Combine the cooked quinoa, cucumber, bell pepper, cherry tomatoes, herbs, and sunflower seeds in a large bowl.
- whisk the lemon juice and olive oil in a small bowl.
- Pour the dressing over the salad and toss until well combined.
- Season to taste with salt and pepper.
- Serve the salad chilled or at room temperature.
- 1 cup sunflower seeds
- 1 cup rolled oats
- 1 cup pitted dates
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- Shredded coconut or cocoa powder (for coating)
- Put sunflower seeds, rolled oats, dates, almond butter, and maple syrup in a food processor.
- Pulse the mixture until it forms a sticky dough.
- Use your hands to roll the dough into balls.
- Roll the balls in shredded coconut or cocoa powder to coat.
- Place the coated balls on a baking sheet lined with parchment paper.
- Refrigerate the balls for at least 30 minutes to firm up.
- Enjoy as a snack!
- 1 block extra-firm tofu, pressed and drained
- 1/2 cup sunflower seeds, ground
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into cubes or rectangles.
- Combine ground sunflower seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper in a shallow bowl.
- Dip each tofu piece into the sunflower seed mixture, coating all sides evenly.
- Place the coated tofu pieces on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown.
- Serve hot as a protein-rich vegan dish or add to salads and bowls.
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