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Sesame Seeds PNG Transparent Images

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Submitted by on Mar 26, 2018

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The sesame plant is native to India and Africa. This pod was very popular in Ancient Greece and India, where Indians used sesame oil in various religious purification ceremonies. There are different types of plants that give you white, red, brown or black sesame seeds.

Sesame is about 60% of polyunsaturated fatty acids and monounsaturated acids or “pure oils.” It also contains 22% of vegetable proteins and 5 to 8% of mineral salts, including the presence of iron and calcium (the highest value in terms of wisdom in nature, about 780 milligrams per hundred grams and excellent absorption for the body). They also contain phosphorus, sodium, magnesium, potassium and zinc.

This oil seeds offers vitamins B (B1, B2, B3) and E and is a powerful antioxidant to fight cancer. It also contains carbohydrates, lecithin, fiber and two other substances called sesamol and sesamolin, which protect against rancidity. Sesame has very important nutritional properties and it is a natural source of fatty acids, minerals and plant proteins.

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A high percentage of iron and calcium and its rich fatty acids helps to regulate the level of cholesterol in the blood. It provides high doses of iron, which is very useful for people with anemia during pregnancy and lactation.

It is rich in calcium and it is recommended to include a diet, especially for those who do not consume animal milk. Sesame is great for people with lactose intolerant. The presence of this mineral also helps strengthen bone mass and prevent osteoporosis.

Eat sesame to improve bowel function. This seed improves brain oxidation, in turn, for dilution of blood, also works to prevent atherosclerosis. To optimize the protein intake, it should be combined with other cereals or legumes (for example, soybeans). It is rich in essential amino acids. Eastern medicine says that consuming sesame will regularly work on recovery the original color of grey hair in people.

Sesame seeds can be consumed in different ways. Mixed with other cereals with milk or yogurt, eaten alone, in salads, included in bread, fried in some preparations.

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