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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, black gingelly seeds are highly nutritious and rich in antioxidants like sesamin and sesamolin, which help combat oxidative stress. They are an excellent source of calcium and magnesium for bone health, and their healthy fats support heart health by managing cholesterol levels.
Black gingelly seeds are a significant plant-based protein source, providing approximately 19.17g of protein per 100g. This makes them an excellent addition to vegetarian and vegan diets to help meet daily protein requirements.
Yes, they are very keto-friendly. With 43.1g of fat and only about 10.29g of carbohydrates per 100g, they provide the high-fat, low-carb profile necessary for a ketogenic diet.
Black gingelly seeds have a bold, earthy, and intensely nutty flavor that is slightly more bitter than white sesame seeds. Their unhulled shells provide a distinct crunch and a deeper aroma when toasted.
Yes, black gingelly seeds are naturally gluten-free and 100% vegan. They are a single-ingredient seed product, making them safe for individuals with celiac disease or those following a plant-based diet.
They are versatile and can be used as a garnish for sushi, salads, and stir-fries, or ground into a paste known as black tahini. They are also frequently used in baking breads, crackers, and traditional Asian desserts like black sesame soup.
While they can be eaten raw, toasting black gingelly seeds for a few minutes over low heat enhances their nutty flavor and aroma. Toasting also makes the seeds crunchier, which improves the texture of many dishes.
black gingelly seeds is a versatile ingredient found in cuisines around the world. With 507.65 calories per 100g and 19.17 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Because of their high fat content, they should be stored in an airtight container in a cool, dry, and dark place to prevent rancidity. For extended shelf life of up to a year, it is best to keep them in the refrigerator or freezer.
Black gingelly seeds are unhulled, meaning they retain their outer skin, which makes them richer in calcium and fiber than white seeds. They also have a stronger, more pungent flavor compared to the milder, sweeter taste of hulled white seeds.
Fresh seeds should have a mild, nutty scent. If the seeds develop a sharp, sour, or paint-like odor, the oils have likely oxidized and gone rancid, meaning they should be discarded.