SUNFLOWERS

      

Sudah lama sekali tidak menuliskan sesuatu di blog saya...karena kesibukan yang memaksa dan tenggelam dalam setumpuk kerjaan di kantor....hikssss
But finnally, I can post something on my blog in the 2016's...yeeeyyyyy...

Dan hari ini saya ingin share tentang bunga cantik yang bermanfaat, "Sunflowers"

Helianthus or sunflowers is a genus of plantscomprising about 70 species^[3] in the family Asteraceae. Except for three species in South America, all Helianthus species are native toNorth America. The common name, "sunflower," also applies to the popular annual species Helianthus annuus, the common sunflower.

The genus is one of many in the Asteraceae that are known as sunflowers. It is distinguished technically by the fact that the ray flowers, when present, are sterile, and by the presence on the disk flowers of a pappus that is of two awn-like scales that are caducous (that is, easily detached and falling at maturity). Some species also have additional shorter scales in the pappus, and there is one species that lacks a pappus entirely. Another technical feature that distinguishes the genus more reliably, but requires a microscope to see, is the presence of a prominent, multicellular appendage at the apex of the style. 

Planting and growing

• 1 Sunflower seed production begins in early spring when the fields are prepared and the seeds are planted. The seedbeds are tilled and the soil is kept moist. Having adequate moisture content in the soil is the most important planting requirement. The seeding rate (number of seeds planted per acre) is particularly important for sunflower seeds sold as snack foods because a high seeding rate results in smaller seeds which are less desirable. Roughly 17,000 seeds are planted per acre for snack food sunflower seeds. Row spacing is typically between 20-30 in (50.8-76.2 cm). It is thought that the best orientation of the plants is in a North-South direction. A common planting method is to use a corn planter fitted with a special sunflower seed plate. The seeds are typically treated with a fungicide prior to planting.
• 2 Sunflowers are ready to harvest when the black part of their heads turns brown. In the United States this is generally in late September or October. The seeds typically mature earlier than this but the heads must first dry out to make harvesting efficient. To minimize losses to birds and disease, harvesting is done in a timely manner. A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads
  while minimizing the amount of stem material. Harvesting speed is reduced to prevent dehulling of the seeds.
• 3 The seeds are rapidly dried to under 10% moisture content. Growers typically have facilities on their farms to store seeds until they can be transferred to the local grain elevators. From here, the seeds are transported by truck or train to the processing sites.

Processing

• 4 When the sunflower seeds arrive at the processing plant, they are emptied onto wire screens and shaken to remove dirt and unwanted debris. They are also inspected to ensure they meet previously determined specifications. Factors such as moisture content, appearance and taste are used to evaluate the shipment. They are next transferred to a large bin and further cleaned.
• 5 The seeds are then passed on to sizing screens which separate them by size. These screens have holes that allow smaller sized seeds to fall through. The largest seeds will be further processed as snack foods. Medium sized seeds are destined for use in toppings for cookies, salad, or ice cream. The smallest seeds are sold as bird and pet feed.
• 6 Snack food sunflower seeds are transferred through large ovens. Here, they are dry roasted, reducing the moisture level in the seed further. The medium sized seeds are first sent through de-hulling machines which remove their shells. They are then roasted in oil.
• 7 Both types of seeds can be flavored as desired. There are a variety of ways in which this can be accomplished. In one procedure, the warm seeds are transferred out of the roasters and put into a large, rotating container. As they are moved around, they are combined with the flavoring ingredients. Oils are sometimes used to make the ingredients stick better.

WHY EAT SUNFLOWER SEEDS?

Some think raw sunflower seeds are for the birds, and it’s true that feathered friends love these little treats. But it’s surprising just how much these power-packed little kernels can bring to the table for humans, including improved moods, nutrition, and taste. There are plenty of great reasons to consider adding them to your diet today – while saving some for the birds, of course.

Sunflower seeds are nutritious

Whether roasted or raw, they provide ample amounts of protein-building amino acids, along with magnesium, potassium, zinc and Vitamin E. In fact, a quarter-cup serving provides 90 percent of daily Vitamin E requirements, which helps prevent asthma, arthritis, colon cancer and cardiovascular disease. Magnesium promotes a healthy immune system and strong bones, potassium improves kidney functioning, and zinc supports healthy overall growth. Even when roasted, these kernels lose only a minimal amount of vitamins and minerals, and still pack a powerful health punch.

Sunflower seeds taste great

Even those who don’t like raw sunflower seeds might enjoy them roasted or covered in chocolate. They are a tasty, easily portable snack for healthy eaters on the go, yet versatile enough for use in gourmet dishes. Whether used as a topping or baked right into the dish, they are a great addition to salads, breads, fish, pasta and vegetables. Salted sunflower seeds provide extra flavor, but can also increase cholesterol significantly. For that reason, unsalted sunflower seeds provide the maximum health benefit and can still add texture to many recipes.

And this is Sunflower' photo, the result of my googling...
Enjoy it.....

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That's of my share, may be useful and see you on other occasion .... >.<