Let me tell you something about sesame seeds
Steve Dupont here, to share a little info about this admittedly random food, a bag of which (whole, toasted), I happened to find the other day buried in my cupboard.
It was quite a large bag, too, a full pound I believe, and this of course prompted the question, “Why on earth did I purchase all these sesame seeds?” I vaguely recalled using them in a chicken dish a few months back, but surely there was more to the story … so I looked them up.
Well, it turns out these little buggers are quite the nutrition dynamo!
For starters, sesame seeds contain lignans (sesamin and sesaminol), which have been demonstrated to enhance fat burning, lower cholesterol and also stabilize blood pressure.
They are a good source of fiber, which is good for digestive health.
They are a good source of protein.
They contain “good fats” of the monounsaturated and polyunsaturated variety.
And finally, sesame seeds pack an impressive medley of minerals. Just one tablespoon of sesame seeds delivers 18% of your daily requirement for copper, as well as between 7-11% of your iron, magnesium, calcium and manganese. Again, that’s a lot of nutrition in just one tablespoon. Now, the one caveat here is with respect to the calcium, as they also contain oxalates, which bind to calcium and reduce the amount actually absorbed by the body. But nevertheless, not too shabby a report card for the sesame seeds.
So what I did, right off the bat, was mix a few spoonfuls into the chicken salad that I eat a few times a week for lunch — and they are barely noticeable, changing the flavor ever-so-mildly and the texture just a little more so.
Sesame seed buns, on the other hand — probably not such a good delivery system, especially if there’s four hamburger patties and eight slices of cheese wedged in there …