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Showing Food Sesame

General Information
NameSesame
Scientific NameSesamum indicum
DescriptionSesame is a flowering plant in the genus Sesamum, Sesamum indicum. syn. Sesame orientale. Native to Africa and India, sesame is widely cultivated in many countries, with India, China, and Nigeria being among the top producers. Sesame seeds are a common ingredient in various cuisines, particularly in Asian and Middle Eastern cooking. The seeds have a rich, nutty flavor and aroma, with a crunchy texture. They are used whole in cooking, added to bread, baked into crackers, and used in cakes. Sesame oil, extracted from the seeds, is used as a substitute for butter and as a marinade for meat and vegetables. Sesame seeds are composed of 50% fat, 18% protein, and 12% dietary fiber, making them a nutritious food. The seeds are rich in antioxidants and have been linked to several health benefits, including reducing inflammation and improving heart health (PMID: 36235731). The most notable chemical in sesame seeds is sesamin, a lignan with potential medicinal properties (PMID: 34364969). Sesame oil is also used in traditional medicine and as a natural remedy for various ailments. A peculiar mode of preparation involves soaking sesame seeds in water to enhance their flavor and texture.
Primary IDFOOD00170
Picture170
Classification
GroupHerbs and Spices
Sub-GroupOilseed crops
ITIS ID505186
Wikipedia IDSesame
Composition
Compounds
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Macronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.