Seeds, sesame flour, partially defatted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 2.5 MG | 211% | |
| Riboflavin | 0.3 MG | 21% | |
| Niacin | 12.6 MG | 79% | |
| Pantothenic acid | 2.8 MG | 55% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 29 UG | 7% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 3 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 150 MG | 12% | |
| Iron, Fe | 14.3 MG | 79% | |
| Magnesium, Mg | 362 MG | 86% | |
| Phosphorus, P | 810 MG | 65% | |
| Potassium, K | 425 MG | 9% | |
| Sodium, Na | 41 MG | 2% | |
| Zinc, Zn | 10.7 MG | 97% | |
| Copper, Cu | 1.4 MG | 159% | |
| Manganese, Mn | 1.4 MG | 61% |
Nutrition Highlights
- Excellent source of protein with 40.3g per 100g, great for muscle building and recovery.
- Rich source of Iron, Fe (79% of Daily Value per 100g).
- Rich source of Magnesium, Mg (86% of Daily Value per 100g).
- Rich source of Phosphorus, P (65% of Daily Value per 100g).
- Rich source of Zinc, Zn (97% of Daily Value per 100g).
- Rich source of Copper, Cu (159% of Daily Value per 100g).
About Seeds, sesame flour, partially defatted
These small, nutrient-dense seeds are often ground into a fine flour after most of their oil has been extracted. This process creates a high-protein, low-fat ingredient that is especially valued in plant-based diets. With nearly 40% protein by weight, this flour is an excellent source of essential amino acids, making it a useful addition for those looking to boost their protein intake without relying on animal products. It also provides a range of minerals, including calcium, magnesium, and iron, which are important for bone health, muscle function, and oxygen transport.
In the kitchen, this versatile flour can be incorporated into a variety of recipes. It's commonly used in gluten-free baking, either on its own or blended with other flours, to add a nutty flavor and a protein boost to breads, crackers, and pancakes. Its fine texture also makes it suitable for thickening sauces or as a coating for roasted vegetables and proteins. Because it lacks significant fiber, pairing it with other high-fiber ingredients can help support digestive health and provide a more balanced nutrient profile in meals.
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