The protein content in whole sunflower seeds is typically 16–20%, although in modern hybrids this figure can reach 28–35%. After oil extraction, the concentration of protein in processing by-products—meal and cake—increases significantly, ranging from 30% to 50% on a dry matter basis.
There is a known inverse correlation between oil and protein accumulation in seeds, where factors that enhance fat synthesis often contribute to a decrease in the protein fraction. The indicator is influenced by agronomic practices: nitrogen fertilization and irrigation increase protein levels, whereas high planting density can reduce its content relative to oil content.
Sunflower protein has high biological value; however, its amino acid profile is characterized by a lysine deficiency. In the deep processing of meal, beyond total protein content, the functional properties of the protein, such as solubility and emulsifying capacity, play an important role, determining the potential use of the product in the food industry.
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Protein content.