Sunflower seed (Helianthus annuus L.) is an important oilseed widely cultivated and consumed worldwide. Seeds can be evaluated as snack-type or oil-type depending on the variety and intended use; nutritionally, they stand out in terms of protein, dietary fiber, vitamin E, B-group vitamins, and minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium, and zinc. The oil fraction predominantly consists of unsaturated fatty acids; while linoleic acid stands out in many varieties, the oleic acid ratio can significantly increase in high-oleic types. Additionally, naturally occurring tocopherols and polyphenolic compounds add nutritional and functional value to sunflower seeds. Thanks to these characteristics, sunflower seeds serve as a valuable raw material for food, supplement, snack, and vegetable oil applications. Sunflower is one of the primary oil crops widely grown in Turkey, particularly in the Thrace and Central Anatolia regions, and holds strategic importance for the country’s oil industry.