Sesame/ Sesamum indicum is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. 

 

Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa. S. indicum, the cultivated type, originated in India.[4] It tolerates drought conditions well, growing where other crops fail.[5][6] 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.[7][8] Like other seeds and foods, it can trigger allergic reactions in some people.

 

Sesame varieties have adapted to many soil types. The high-yielding crops thrive best on well-drained, fertile soils of medium texture and neutral pH. However, these have a low tolerance for soils with high salt and water-logged conditions.
 

Nutritional information

In a 100 g (3.5 oz) amount, dried whole sesame seeds provide 573 calories and are composed of 5% water, 23% carbohydrates (including 12% dietary fiber), 50% fat, and 18% protein. Whole sesame seeds are rich (20% or more of the Daily Value) in several B vitamins and dietary minerals, especially iron, magnesium, calcium, phosphorus, and zinc.

The byproduct that remains after oil extraction from sesame seeds, also called sesame oil meal, is rich in protein (35-50%) and is used as feed for poultry and livestock.

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Health effects

A meta-analysis showed that sesame consumption produced small reductions in both systolic and diastolic blood pressure. Sesame oil studies reported a reduction of oxidative stress markers and lipid peroxidation.