Safflower: Nutrition, Benefits and Uses
Safflower is a plant whose seeds are used to produce oil rich in unsaturated fatty acids, while its flowers are used as natural dye and in traditional medicine.
Introduction
Safflower (*Carthamus tinctorius*) is an annual plant with bright orange or red flowers. Traditionally cultivated for its seeds, which yield oil, and for its flowers, used as a natural dye and in folk medicine.
Nutritional Values
Safflower oil contains high levels of **unsaturated fatty acids** (especially linoleic acid), vitamin E, and phytosterols. The seeds are a good source of healthy fats and protein.
Benefits
- **Supports heart health** due to unsaturated fats
- **Helps regulate cholesterol**
- **Supports skin health** thanks to vitamin E
- Flowers have **antioxidant and anti-inflammatory properties**
Possible Drawbacks
- Excessive oil consumption may cause **digestive issues**
- May have **blood-thinning effects**, caution with anticoagulants
- Allergic reactions in sensitive individuals
Culinary Uses
Safflower oil is used for cooking and in salads due to its mild flavor and high smoke point. Flowers are used for coloring food and in herbal teas.
Fun Fact
Before commercial saffron, safflower flowers were often used as a cheaper alternative for coloring food.
- 1. Safflower
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