Seeds, safflower seed meal, partially defatted

Safflower seed meal is a byproduct left after pressing oil from safflower seeds, and it shows up mainly as a protein-rich meal or flour rather than something eaten as a whole seed snack. It is typically blended into baked goods, energy bars, or smoothies, or used as a flour substitute in some regional breads, where its nutty, slightly bitter flavor works alongside sweeter or spiced ingredients. Because the seeds have already had most of their oil removed, the meal behaves more like a dense flour or protein powder than an oily seed, and it can be whisked into batters in small proportions alongside regular flour.

Store it in an airtight container in a cool, dry place, since the residual oil can still turn rancid over time, or refrigerate it to extend shelf life, and use it within a reasonable window rather than keeping it indefinitely. Per 100 grams, it delivers a notable 35.6 grams of protein, along with about 83 percent of the Daily Value for magnesium and 27 percent for iron, all while staying very low in sodium at just 3 milligrams. That combination makes it a useful addition to baking or smoothies when the goal is a plant-based protein and mineral addition without much added sodium.