Vegetable oils are the most common type of fat, widely used in nutrition. They are extracted from finely ground heated seeds and fruits by pressing (squeezing) or extraction. Due to its composition, vegetable oils are physiologically very active, and their nutritional value is determined by the content of polyunsaturated fatty acids in them that our body needs to build cells. Sunflower oil is one of the best types of vegetable fat. They are seasoned with salads, vinaigrettes, sauces and gravy are prepared on it, fried fish, vegetables, it is used for baking. Sunflower oil is widely used as the main raw material in the production of margarine and mayonnaise, as well as in the manufacture of canned vegetables and fish. Sunflower oil goes on sale refined and unrefined; Refined oil is also deodorized, that is, odorless. Refined sunflower oil - transparent, golden or light yellow in color, does not precipitate during storage, has a slight smell of seeds. Unrefined oil is darker in color and has a strong specific smell; it forms a precipitate during storage.