Roasted black sunflower seeds Calories

No, the hard hulls of roasted black sunflower seeds are usually not eaten. Crack each seed, eat the kernel and discard the shell; swallowing lots of hulls can cause digestive discomfort and may pose a choking risk.

To roast black sunflower seeds at home, rinse raw seeds and dry them thoroughly, then toast them in a pan over medium-low heat, stirring often. Add only a little salt if desired and remove them before they smell burnt.

Not necessarily. Black oil sunflower seeds are commonly sold as bird feed, while roasted black sunflower seeds for people are prepared as food. Don’t eat bird-feed seeds unless the package specifically says they are suitable for human consumption.

Black sunflower seeds have solid dark shells, while striped sunflower seeds have patterned shells. Both are sunflower seeds, and shell colour alone doesn’t tell you whether they are roasted, salted or intended as a snack.

Some roasted black sunflower seeds are salted and some are not. Salted shells can leave extra sodium on your fingers and lips as you crack them, so unsalted seeds are an easy choice if you’re watching salt intake.

Store roasted black sunflower seeds in an airtight container in a cool, dry place away from sunlight. Heat, air and moisture can make their oils turn rancid and their kernels lose their crunch.

Roasted black sunflower seeds that smell like stale oil, paint or crayons may have turned rancid and should be discarded. Also throw away seeds that are damp, mouldy or unusually soft.

Yes, roasted black sunflower seeds can be eaten daily in a modest portion. A small handful, about 30 grams, is a practical serving; measure it out because shelling seeds straight from a large bag makes portions easy to overshoot.

Roasted black sunflower seeds don’t cause weight gain on their own, but their energy-dense kernels make large, frequent portions easy to overdo. Put a serving in a bowl rather than eating directly from the bag.