Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin.

Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals.
Sesamin has also been found to protect the liver from oxidative damage.
The best way to use sesame is to roast it a bit and grind it in a mortar, and then you can use it as a condiment. You also can add some salt, then you get “gomasio”. Generally, the gomashio used in macrobiotic cuisine will contain less salt than traditional Japanese gomashio (a ratio of 18 parts sesame seeds to 1 part salt is recommended).
And of course you can add it to cakes, breads, cookies and the likes.
When you make paste from sesame seed you get tahini, what you can use to make healthy sauces and spreads.

Due to the nutritional value of sesame, it is very healthy for young and old.

Be sure to have the non peeled sesame, you can find it in 2 colors, light brown and  black.

And, of course, the only oil we should find in the healthy kitchen is sesame oil.

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