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Sesame
Did you know "Two tablespoon of sesame seeds(unhulled)can provide the same amount of calcium as a glass of milk !"
Sesame seeds may be the oldest condiment known to man, dating back to as early as 1600 BC. They not only enhance the flavor of the dishes but are also very nutritious. You may choose between unhulled sesame seeds and hulled product. Hulled sesame seed should be white, clean and dry without any oily residue. Hulled sesame seeds enrich bakery and confectionery products. They are also the basis for creamy sesame paste, "Tahin". Unhulled sesame seeds are called "natural" and are more nutritious. They can prolong shelf life because the hulls act as a protective coating to prevent rancidity and keep the oil more stable.
Sesame oils:
There are two major type; the cold-pressed product has a clear, golden color and bland taste, and the oriental product is dark-colored and has very strong flavor because it is made by roasting the seeds before pressing. The seeds are prone to rancidity, but the oil is resistant to oxidation, meaning that it is not prone to rancidity because of sesamol, a natural preservative within the oil. Sesame oil is polyunsaturated and high in oleic and linoleic fatty acids that are rich in omega 6.
Sesame's health benefits
① Rich in Beneficial Minerals such as copper、 magnesium、calcium, and zinc
* Copper Provides Relief for Rheumatoid Arthritis.
* Magnesium Supports Vascular and Respiratory Health.
* Calcium Helps Prevent Colon Cancer, Osteoporosis, Migraine and PMS.When the hulls are removed,
they will lose 60% of calcium.
* Zinc for Bone Health
Sesame seeds 1/4cups=37g 207kcal*RDA: Recommended Dietary Intake (Japan)
Nutrient hulled unhulled Amount(mg) RDA (%) Amount(mg) RDA (%) copper 0.57 36% 0.61 38% calcium 23 3.8% 444 74% magnesium 126 48% 137 53% iron 2.2 22% 3.5 35% zinc 2.0 20% 2.0 20%
②Sesamin and Sesamolin: Sesamol has been found to be an antioxidant that may prevent the spoilage of oils, and may protect the body from damage from free radicals and also protect the liver from oxidative damage.
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