Researchers are continuously engaged in the search for various sources of oils that are acceptable to consumers and offer high nutritional value and storage properties. This study aimed to analyze the physical properties of chia seeds and sunflower oils, including refractive index, color, specific gravity, as well as chemical properties such as acid value, saponification value, ester value, iodine value, and peroxide value. Additionally, the percentage of unsaponifiable matter and stability induction period at 120◦C were determined. The nutritional value of these oils was assessed by analyzing their fatty acid content using gas chromatography and their sterol content using GC-MS. The physical characteristics of chia seeds and sunflower oils were determined, and it was observed that the refractive index for chia seeds was 1.48, whereas for sunflower oils it was 1.47. Similarly, the color intensity for chia seeds was measured to be 0.75, while for sunflower oils it was 0.95. Furthermore, the specific gravity for chia seeds was found to be 0.93, whereas for sunflower oils it was 0.92. On the contrary, the chemical properties of chia seeds and sunflower oils were evaluated, and it was found that the saponification value for chia seeds was 194.05 mg KOH/g oil, whereas for sunflower oils it was 191.91 mg KOH/g oil. Additionally, the acid value for chia seeds was determined as 1.03 mg KOH/g oil, while for sunflower oils it was 1.27 mg KOH/g oil. Moreover, the iodine value for chia seeds was measured to be 189.5 g I2/100 g oil, whereas for sunflower oils it was 120.6 g I2/100 g oil. Finally, the peroxide value for chia seeds was found to be 0.85 Meq oxygen/Kg, while for sunflower oils it was 0.76 Meq oxygen/Kg. Alpha linolenic acid accounted for most of the fatty acid composition in chia seed oil, comprising 61.29% of the total. In contrast, linoleic acid constituted the primary fatty acid in sunflower oil, making up 55.87% of the total. In both chia seed and sunflower oils, β-sitosterol emerged as the predominant sterol, comprising 46.61% and 57.63% of the total, respectively. These findings indicate that both oils possess significant amounts of essential fatty acids, including omega-3 and omega-6, which make them promising candidates to incorporate into diets requiring essential fatty acids