This pale yellow coloured oil, extracted from sunflower seeds, is high in poly-unsaturated fats and low in saturates. As a very stable oil, Sunflower oil has a long shelf life, without hydrogenation. With a relatively low smoke point, it can be used for shallow frying, cooking and salad dressings. Neutral in flavour and aroma, and its healthy proportions made Sunflower oil popular in kitchens decades ago, and now, Sunflower oil ranks the fourth most used oil worldwide.