Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesame has many species, most being wild and native to sub-Saharan Africa.
Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world.
Like other nuts and foods, it can trigger allergic reactions in some people.
100 gr sesame
For a 100-gramm serving, dried whole sesame seeds are rich in calories (573 kcal) and are composed of 5% water, 23% carbohydrates, 12% dietary fiber, 50% fat and 18% protein.
The flour that remains after oil extraction from sesame seeds is 35-50% protein and contains carbohydrates. This flour, also called sesame meal, is a high-protein feed for poultry and livestock.
Allergy to sesame
Sesame seeds and sesame oil are a serious allergen to some people, including infants.
In Australia, the occurrence of allergy to sesame seed was estimated to be 0.42% among all children, while in the United Kingdom, the allergic reaction was found to affect 0.04% of adults.
The occurrence of allergy to sesame in patients with some form of food allergy was found to be much higher than in the general population, ranging from 0.5% in Switzerland to 8.5% in Australia.
In other words, allergy to sesame affects a small percentage of overall human population, but sesame allergy is high in people who already show symptoms of allergy to other foods.
Source: E.S. Oplinger; D.H. Putnam; et al. “Sesame”. Purdue University, Ray Hansen (August 2011). Sesame profile, Institute of Food Research, United Kingdom, United States Department of Agriculture Agricultural Research Service National Nutrient Database for Standard Reference Release, Wikipedia