Sussanna Ngodoo Jacob
Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds.
Sesame seeds is known in all Nigerian cultures, in Tiv it’s called Ishwa, in Hausa, Ridi, etc. Sesame seeds is one of the most nutritious seeds. 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 fibers called lignans, and have been shown to have a cholesterol-lowering effect and help prevent high blood pressure and increase vitamin E supplies. Sesamin has also been found to protect the liver from oxidative damage.
Just a quarter cup of natural sesame seeds provides more calcium than a whole cup of milk. Unfortunately Toasting or roasting of sesame seeds alter their nutritional value. However, if u must roast or toast do it lightly in order to retain some nutrients.
Sesame seeds can be eaten a lone, combined with groundnut as a snack or used as a major condiment in local or continental dishes or paste like Tahini paste, ahuma, etc.
Endeavour to eat more sesame seeds in your regular diet routine.
Make your health priority for your well-being and longevity!