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Tahini
 

Tahini is a food which is obtained by unshelling, roasting and after grinding sesame (Sesamum indicum) seeds in a mill and does not contain any additives. Tahini is a nutritious foodstuff due to its high protein content (25%). In addition to this, tahini contains sesame oil which has about 60% sesame oil which is rich in unsaturated acids (Sawaya, frosty, Khalil, & Al-Shalhat, 1985). Tahini is a food which contributes to the prevention of cardiovascular diseases because it contains oleic and linoleic acids and does not contain cholesterol (Namayandeh, Kaseb, & Lesen, 2013). Tahini also has a rich content of plant sterols known to have a positive effect on blood cholesterol levels (Kamal-Eldin & Appelqvist, 1994). Furthermore sesamol sesamolin, sesamin and tocopherol in sesame oil are also important antioxidant compounds and they protect the body against diseases and effects of aging (Hemalath, 2004).

 

* Individuals with sesame allergy should not consume.



Hemalatha, S. (2004). Lignans and tocopherols in Indian sesame cultivars. Journal of the American Oil Chemists’ Society, 81(5), 467–470. http://doi.org/10.1007/s11746-004-0924-5

Kamal-Eldin, A., & Appelqvist, L. Å. (1994). Variations in the composition of sterols, tocopherols and lignans in seed oils from fourSesamum species. Journal of the American Oil Chemists’ Society, 71(2), 149–156.
http://doi.org/10.1007/BF02541549

Namayandeh, S. M., Kaseb, F., & Lesan, S. (2013). Olive and sesame oil effect on lipid profile in hypercholesterolemic patients, which better? International Journal of Preventive Medicine, 4(9), 1059–62. Retrieved from http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=3793488&tool=pmcentrez&rendertype=abstract

Sawaya, W. N., Ayaz, M., Khalil, J. K., & Al-Shalhat, A. F. (1985). Chemical composition and nutritional quality of tehineh (sesame butter). Food Chemistry, 18(1), 35–45. http://doi.org/10.1016/0308-8146(85)90101-3

       Mulberry molasses
       Carob Syrup
       Grape molasses
       Tahini
     
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