Tahini is a nutritional powerhouse; it is a rich source of various vitamins and minerals, proteins, unsaturated fatty acids, and fibers.
Tahini is high in vitamin E (expecially γ-tocopherol), Thiamine (B1), Riboflavin (B2), Niacin (B3), Pantothenic Acid (B5), B6, and vitamin A. It is also high in minerals such as potassium, magnesium, iron, and phosphorus. In fact tahini is claimed to be the best source of calcium.
Tahini contains about 20 percent proteins and all essential amino acids– making it a richer source of protein than milk, sunflower seeds, and most nuts. Tahini is one of the highest sources of methionine, an essential amino acid. It also contains lecithin, which reduces the levels of fat in the blood and also protects against environmental toxins such as nicotine.
Unsaturated fatty acids make up 85% of Tahini oil, which are healthier for the body than saturated fatty acids. The oil in tahini is also known to maintain high density lipoprotein cholesterol (HDL) and lower low density lipoprotein cholesterol (LDL). Sesame seeds also contain two unique substances: sesamin and sesamolin. Both substances are known to lower cholesterol in humans and prevent high blood pressure. Also, sesamin and sesamolin are natural preservatives; they keep Tahini very well and prevent it from going rancid. Lignans, rich antioxidants which show anti-inflammatory activity, also provide the greater shelf-life of foods and improves the flavor and taste of Tahini.
