• Hila

Why is Tahini So Good for You?

Updated: Nov 6, 2021

Sesame seeds - tahini's single ingredient - is one of the oldest crops known to humanity; it was mainly used as a source of oil. The oldest mention of sesame is in a cuneiform document written 4,000 years ago that describes the custom of serving the gods sesame wine.

Sesame seeds in a form of paste (tahini) is mentioned as an ingredient of hummus kasa, a recipe transcribed in an anonymous 13th-century Arabic cookbook, and strangely this is exactly how it made its way to the western mainstream some hundreds of year later - as an ingredient in hummus. In Middle Eastern cuisines, however, this bittersweet nutty flavored paste is considered as one of the most versatile pantry staple and it is being used in endless sweet and savory dishes. Tahini is also praised for its beneficial, wholesome ingredients, and is considered a healthy addition to everyone's diet:

Packed with Vitamins & Minerals Tahini is a good source of  B vitamins and vitamin E, along with important minerals such as magnesium, copper, phosphorus, manganese, iron, and zinc.

Rich in Protein Up to 20% of the sesame seed is complete protein, making it a high protein source than most nuts.

High Calcium Content Sesame seeds contain almost triple the amount of calcium than in milk per gram, making it a great addition to vegan diet and for these who have dairy allergy.

Plant-Based Fat Sesame seeds contain up to 55% unsaturated fats. This type of healthy fat helps lower harmful cholesterol levels as well as lowers the risk of heart disease and stroke.

Source of Iron Two tablespoons of tahini contain 2.6 mg iron, which is 14% of the recommended daily  intake.

Cancer Prevention The Sesamin and Sesamolin lignans in tahini can bind to estrogen receptors, which may protect against hormone-related cancers.

Helps Improve Skin Health ­The high zinc and copper content in sesame seeds support collagen production, giving your skin more elasticity, help it look more healthy and repair damaged body tissue.

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