White sesame is a valuable oily plant, the seeds of which are widely used in cooking and for maintaining health. White sesame contains a large amount of fats (including polyunsaturated fatty acids linoleic and oleic), proteins, fiber, vitamins of the B group, E, riboflavin, tocopherol, retinol, as well as minerals – calcium, magnesium, iron, potassium, manganese, zinc, phosphorus and iodine. Phytosterols (campesterol, stigmasterol), sesamin and other antioxidants enhance the protective properties of the seeds.
The benefits of sesame are manifested in stabilizing blood sugar levels, regulating blood pressure, controlling cholesterol, protecting DNA from free radicals, cleansing the body of toxins and stimulating metabolic processes. Seeds contribute to improved intestinal function, normalization of sleep and stress, strengthening of the immune system, accelerate tissue regeneration and enrich milk during lactation. At the same time, it is important to consume sesame in moderation: excessive caloric content can lead to weight gain, and fried seeds contain oxalates capable of causing kidney stones.
The culture of white sesame is characterized by early maturity and good adaptation to climatic conditions of various zones. Plants of medium height, weakly branched, resistant to diseases and drought. The oil content of the seeds reaches 58%, potential yield – 8-10 c/ha, mass of 1000 seeds – 3.0 g. White sesame seeds are widely used in Asian cuisine: sushi, rolls, soups, frying meat and fish, breading seafood, adding flavor to vegetable dishes. To maintain quality, seeds are best stored in a dark and cool place, avoiding direct sunlight.
