This study comprehensively analyzed the raw material, physicochemical, and processing characteristics of eight sunflower seed varieties (four edible and four oil sunflower seeds). The results showed significant differences between edible and oil sunflower seeds in macro and micro structures, physicochemical composition, and processing characteristics. Edible sunflower seeds had larger triaxial dimensions, higher hardness, and brittleness compared to oil sunflower seeds. In terms of physicochemical composition, oil sunflower seeds had higher fat content (51.9–59.4%) and lower protein content (18.46–22.27%) than edible sunflower seeds (41.21–46.76% fat, 25.53–28.53% protein). Sunflower seed oil was predominantly composed of unsaturated fatty acids (66.89–89.79 g/100 g), with oleic acid and linoleic acid accounting for a significant proportion. The ratio of essential amino acids to total amino acids in sunflower seed meal protein was 31.34–34.01, indicating good nutritional value. Correlation analysis identified Length, Protein, C18:1, and Asp as key indicators for quality evaluation. SDS-PAGE analysis revealed that sunflower seed meal proteins were dominated by 11S globulin and 2S albumin, with β-sheet being the primary secondary structure. Free sulphydryl groups and disulfide bonds varied significantly among different varieties. Functional properties, such as solubility, foaming, emulsifying, and water/oil holding capacity, also showed significant differences among varieties. NLY1 had the highest solubility, 562 had the best foaming and foaming stability, and KBK had superior emulsification and emulsion stability. The study highlights the importance of systematic quality analysis of different sunflower seed varieties to improve product quality and industrial efficiency.This study comprehensively analyzed the raw material, physicochemical, and processing characteristics of eight sunflower seed varieties (four edible and four oil sunflower seeds). The results showed significant differences between edible and oil sunflower seeds in macro and micro structures, physicochemical composition, and processing characteristics. Edible sunflower seeds had larger triaxial dimensions, higher hardness, and brittleness compared to oil sunflower seeds. In terms of physicochemical composition, oil sunflower seeds had higher fat content (51.9–59.4%) and lower protein content (18.46–22.27%) than edible sunflower seeds (41.21–46.76% fat, 25.53–28.53% protein). Sunflower seed oil was predominantly composed of unsaturated fatty acids (66.89–89.79 g/100 g), with oleic acid and linoleic acid accounting for a significant proportion. The ratio of essential amino acids to total amino acids in sunflower seed meal protein was 31.34–34.01, indicating good nutritional value. Correlation analysis identified Length, Protein, C18:1, and Asp as key indicators for quality evaluation. SDS-PAGE analysis revealed that sunflower seed meal proteins were dominated by 11S globulin and 2S albumin, with β-sheet being the primary secondary structure. Free sulphydryl groups and disulfide bonds varied significantly among different varieties. Functional properties, such as solubility, foaming, emulsifying, and water/oil holding capacity, also showed significant differences among varieties. NLY1 had the highest solubility, 562 had the best foaming and foaming stability, and KBK had superior emulsification and emulsion stability. The study highlights the importance of systematic quality analysis of different sunflower seed varieties to improve product quality and industrial efficiency.