Sesame is a flowering plant in the genus Sesamum, also called benne. Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.
Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, 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.
Rich In Beneficial Minerals:
Copper Provides Relief for Rheumatoid Arthritis
Magnesium Supports Vascular and Respiratory Health
Calcium Helps Prevent Colon Cancer, Osteoporosis, Migraine and PMS
Zinc for Bone Health
Sesame Seeds’ Phytosterols Lower Cholesterol
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