SANTIAGO CITY—Proven to be rich in Vitamin E and Vitamin B1, sunflower could become this city’s highest-value crop. Grown at an experimental farm in barangay Sinsayon, sunflower is being eyed as the next crop craze after dragon fruit.

Taken as a fun snack like the popular watermelon seed or butong pakwan, the nutty-tasting sunflower seed is said to be richer in terms of nutritional value.

Former Santiago City agriculture officer Solomon Maylem said he was enticed to plant sunflowers for ornamental purposes only until he discovered the health benefits that could be derived from the wonder plant.

“In my further researches about the seedy flower, I discovered that the seeds are very good sources of polyunsaturated oil, and significant volume of vitamin E, magnesium and selenium,” said Maylem.

Studies show that the Vitamin E extracted from sunflower seeds provide a great amount of anti-inflammatory and cardiovascular benefits. Vitamin E serves as a primary fat-soluble anti-oxidant for the body. It circulates throughout the body and neutralizes free radicals that could ruin cell membranes and brain cells.

Protecting cellular and molecular components, Vitamin E has substantial anti-inflammatory effects that could reduce symptoms in asthma, osteoarthritis, and rheumatoid arthritis, where free radicals and inflammation play a big role.

“I also learned that Vitamin E reduces the risk of colon cancer, help reduce the severity and frequency of hot flashes in menopause-bound women, and also help decrease diabetic complications,” said Maylem.

Taking plenty of Vitamin E can greatly reduce the risk of developing atherosclerosis. Researches show that those who take substantial amount of vitamin E have a lower risk of heart attack than people who have inadequate intake of vitamin E. A quarter-cup of sunflower seeds provides 90.5 percent of the daily Vitamin E requirement.

Maylem added that among nuts and seeds usually consumed as snack foods, sunflower seeds register the richest in phytosterols.

Phytosterols are compounds found in plants that when present in the diet in substantial amounts are seen to reduce blood levels of cholesterol, increases immune response and reduces risk of certain cancers.