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Sesame seed

In season all year

Food Description:

Sesame seeds come from the sesame plant. They date back as far as 3000BC when the Assyrians used them. The plant, native to the East Indies, grows pods containing the seeds. When the pods mature they burst with a pop - hence the phrase, "Open sesame".
Sesame seeds have a nutty, slightly sweet flavour and aroma which is enhanced by toasting. The seeds come in a variety of colours, mainly cream and black.

General Information:

Category: Seed
To Buy: Because they have a high oil content, like many other seeds they can turn rancid if not stored properly. Buy sesame seeds from a shop with a high turnover of produce and buy them in small quantities.
To Store: Unrefrigerated seeds should be kept in an airtight container in a cool, dry place for up to three months, refrigerated up to six months or frozen up to one year.
Tips and Tricks: Always buy raw seeds and roast them yourself.

Nutrition (1 Tablespoon):

Weight (grams): 11.2
Carbohydrates, g: 0.1
Fat (g): 6.2
Monosaturated Fat , g: 2.5
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Energy (kJ): 283
Protein (g): 2.5
Saturated Fat, g : 0.8
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Dry roast sesame seeds in a flat pan until they turn golden - sprinkle them on salads and stir-fries.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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