The sunflower seed is a versatile food, and often overlooked. Sunflower seeds are the fruits of the beautiful sunflower plant, which is native to North America and is characterized by its impressive height and yellow petals. The seed is eaten raw and roasted, and is used in salads, soups, desserts, and of course PROBARs. Don’t let the tiny size of these powerful seeds fool you because they are packed with delicious goodness.
Cue PROBAR bite®. Our new bite bars are packed with nutrient-dense ingredients, including the sunflower seed. The sunflower seed is tasty on its own but brings PROBAR bite® to a whole new level. Lets learn about why we choose to put this delicious seed into our bars.
Photo by: Valdemar Fishmen
1. Protein, protein, PROTEIN! The sunflower seed has more protein per ounce than any other seed or nut with a whopping 5 grams/ounce, nearly as much as an ounce of meat or fish. In addition, the protein contained in sunflower seeds contains all eight essential amino acids, making them a complete protein source.
2. Omega fatty acids. Like most plant seeds, sunflower seeds are rich in omega-6 and -3 fatty acids, fatty acids that our bodies need but do not produce naturally. The main omega-3 found in sunflower seeds, ALA, can help lower glucose and triglyceride levels.
3. Vitamin E. This antioxidant, also known as tocopherol, protects cells from free-radical damage. This can help in your whole body from brain development to heart health. You’ll receive 50% of your daily Vitamin E intake from just one ounce of sunflower seeds.
4. Micronutrients. Sunflower seeds are chock full of nutrients like iron and magnesium. Iron helps transport oxygen to the the rest of the body giving you more energy. Magnesium is believed to help sooth nerves, melt away stress and relieve migraines.
So as you can see the sunflower seed is the perfect ingredient to add into the nutrient-dense PROBAR bite® bars. PROBAR bite® has put on-the-go and good-for-you in the same bite. Quick, easy, scrumptious and packed with great tasting ingredients.