Sunflower seeds come from the sunflower plant (Helianthus annuus), a globally important oilseed crop valued for its edible oil and protein-rich meal. The seeds contain around 40–50% oil, which is light in colour, mild in flavour, and rich in vitamin E and polyunsaturated fatty acids. Sunflower oil is widely used in cooking, frying, and food manufacturing, while the seed meal is a valuable ingredient in livestock feed.

Whole seeds are also consumed as snacks and bakery ingredients, adding nutrition and flavour. Sunflower seeds are cultivated extensively in Ukraine, Russia, the EU, Argentina, and India, making them a key commodity in global vegetable oil markets. The oil's health profile has positioned sunflower among the preferred edible oils for health-conscious consumers. Beyond food, sunflower oil is applied in biodiesel, cosmetics, and pharmaceuticals. The crop's adaptability to different climates and soils makes it a reliable choice for farmers worldwide.