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Oilseeds are grains valued for the oil their seeds contain. They are native to various parts of the world, and (depending on the plant type) are made up of anywhere from 20-40% oil.
The potential for high-value oilseeds as part of a regional food system is good, but necessitates more processing facilities and other supply chain supports to help farmers take advantage of these opportunities. Vegetable oils are an excellent source of calories, and are essential for culturally important foods produced by deep and stir-frying in many diverse traditional cuisines.
The Land Institute and University of Minnesota Forever Green Initiative are working to develop new perennial oilseeds geared toward food uses. Interestingly, several of the most valuable and productive oil crops are already perennials: olive, coconut, and oil palm. However, these are tree crops with fruit that must be specially harvested and they are not winter hardy in the Midwest.
Common oilseeds in the Midwest include soybeans, sunflowers, rapeseed (for canola oil), flax, and mustard.
Function: These grains are pressed to make oils for cooking and eating, and some seeds are also eaten whole or roasted. When put through a press, oil and meal results. The meal is typically high in protein and can be used in many animal feed applications, as well as upcycled for inclusion in human foods. Sunflower and flax seeds are increasingly being used to produce vegetable “milk,” “butter” and protein concentrates (e.g. protein bars, beverages).
Flavor profile: Tastes vary from neutral, to mild, to nutty. Virgin oils are pressed mechanically, while other oil extraction methods use chemical solvents. Vegetable oils are generally filtered and may be chemically bleached to make them as flavorless as possible. Rancid oils have an off flavor and, sometimes, a fishy scent.
Nutritional info: Vegetable oils vary considerably in their constituent fatty acids depending upon plant species and growing conditions. Fatty acids may be saturated, monounsaturated, or polyunsaturated, and vary in length. The health effects of different kinds of dietary fatty acids are still not entirely clear. Some oilseeds are rich sources of vitamin E (tocopherol). Oil crops are important for the human diet because humans can not manufacture several essential fatty acids and must obtain them from food. Oil in the diet also helps the body absorb several fat-soluble vitamins and are important vehicles for flavor compounds.