Sesame (also referred to as sesamum indicum) is a flowering plant, which has attractive leaves in dark-green color. Its flowers are tubular and pale pink or white in color. However, the plant is primarily popular for its culinary use.
Hydroponics of Sesame
Popularly used hydroponic systems to grow sesame are DWS and ebb and flow.
The ideal temperature recommended for growing sesame lies between 25 and 35 degrees centigrade.
pH level for this plant should be maintained at a level between 5.5 and 8.0. Moreover, the application of NPK fertilizer provides maximum yield.
Nutritional Profile of Sesame
Following nutrients are present in 3 tablespoons or 30 grams of sesame seeds.
5g of proteins can be found in this particular serving. (FoodData Central, 2019)
Sesame seeds provide 3.5g of fiber, which makes up 12% of RDI. (FoodData Central, 2019)
This spice is high in vitamin E and magnesium. (FoodData Central, 2019)
The average ORAC value of sesame is 98.15 μmol Trolox equiv./g, DW.
Health Benefits of Sesame
Aid in Lowering Blood Pressure
Sesame seeds are an important source of magnesium, vitamin E, and antioxidants, which help prevent the buildup of plaque in arteries, thereby lowering blood pressure and maintaining a healthy level. Studies have shown that people with high blood pressure, who consumed sesame seeds for a month, experienced a 6% fall in systolic blood pressure. (Jatuporn Wichitsranoi, 2011)
Chemistry of Sesame
Sesame consists of two different types of plant compounds, namely phytosterols and lignans. (Aejaz Ahmad Dar, 2013) Moreover, they have a high concentration of cysteine and methionine. (Lijiao Kan 1, 2018)
Aejaz Ahmad Dar, N. A. (2013). Lignans of sesame: purification methods, biological activities and biosynthesis--a review. Bioorg Chem.
FoodData Central. (2019, April 1). Retrieved from US Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170150/nutrients
Jatuporn Wichitsranoi, N. W. (2011). Antihypertensive and antioxidant effects of dietary black sesame meal in pre-hypertensive humans. Nutr J, 10-82.
Lijiao Kan 1, S. N. (2018). Comparative study on the chemical composition, anthocyanins, tocopherols and carotenoids of selected legumes. Food Chem, 317-326.