High content of MUFA and vitamin E. Sunflower oil is mainly composed of polyunsaturated fatty acids which include linoleic acids. These fatty acids are considered essential and must be provided daily through food, since they cannot be synthesized by the body. Sunflower oil also provides monounsaturated fat in the form of oleic acid. Oils with high oleic acid content are less susceptible to oxidative changes during refining, storage and frying at high temperatures. The food cooked with this oil keep its organoleptic qualities for longer and these virtues make it very interesting for the food industry. Given the lower rate of oxidation of oleic acid, this sunflower oil is almost as strong as the hydrogenated ones such as palm oil or animal fats, making it a very good alternative with a much more attractive nutritional profile.