Black sesame seeds are similar to white sesame seeds, but are not hulled and have a stronger flavour and aroma.
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet called halvah.
Unhulled (black) sesame seeds have approximatley 10X the calcium content of hulled (white) sesame seeds. When the hulls remain on the seeds, one tablespoon contains about 88 milligrams of calcium. When the hulls are removed, this same tablespoon will contain about 5-10 milligrams (about 90-95% less).
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.
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 fibres 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.
17.7g protein per 100g