Sesame oil
Sesame seed oil in clear glass vial
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|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
|
0.00 g
|
|
|
100.00 g
|
|
| Saturated | 14.200 g |
| Monounsaturated | 39.700 g |
| Polyunsaturated | 41.700 g |
|
0.00 g
|
|
| Vitamins | |
| Vitamin C |
(0%)
0.0 mg |
| Vitamin E |
(9%)
1.40 mg |
| Vitamin K |
(13%)
13.6 μg |
| Minerals | |
| Calcium |
(0%)
0 mg |
| Iron |
(0%)
0.00 mg |
| Magnesium |
(0%)
0 mg |
| Phosphorus |
(0%)
0 mg |
| Potassium |
(0%)
0 mg |
| Sodium |
(0%)
0 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavour enhancer in Korean, Chinese, Japanese, Middle Eastern, and Southeast Asian cuisine. It has a distinctive nutty aroma and taste.
The oil from the nutrient-rich seed is popular in alternative medicine, from traditional massages and treatments to the modern day.
The oil is popular in Asia and is also one of the earliest-known crop-based oils, but worldwide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.
Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts.
Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop and was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. Sesame was cultivated during the Indus valley civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BC.
Sesame oil is thought to have originated in the Indus Valley of North India, but spread from there throughout Asia.
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Wikipedia