SESAME (lat lat Sesamum indicum) originates from tropical Asia and southern Africa. It is a one-year herb that can grow up to 2m in 3-5 months. Seeds for seed are mostly in China, India, Sudan and in some other countries. The seeds contain 45-60% of the oil used for cooking, salads and for the production of margarine. The seed is also rich in proteins and is considered to be the favorite food in Oriental and North African countries. It is used in baking dish for baking. Sesame seeds and oil are used extensively in India.

SESAME seed is one of the oldest oil-producing plants known in the good soil about 3000 years ago. Sesame has many other species, most of which are wild and born in sub-Saharan Africa. Sesamum indicum, cultivated type, originated in India and is tolerant to drought conditions, grows where other crops fail. Sesame has one of the highest oil content of any seed. With rich, nutty taste, it's a common ingredient in kitchens around the world. Like other walnuts and foods, it can cause allergic reactions in some people.

Production

In 2010, the total world harvest of sesame was about 3.84 million tons. The largest producer of the same year was Myanmar (0,72 million tons), which was India (0,62 million tons) and China (0,59 million tons) made up 50 percent of the world's sesame production. In addition to them, Uganda (0.17 million tons), Nigeria (0.12 million tons), Ethiopia (0.31 million tons), Sudan (0.25 million tons) are allocated.

Sesame	Nutritional value per 100 grams	/
Energy	573 kcal (2,400 kJ)	/
Carbohydrates	23.4	/
Sugars	0.3	/
Dietary fiber	11.8	/
Fat	49.7	/
Saturated	7.0	/
Monounsaturated	18.8	/
Polyunsaturated	21.8	/
Protein	17.7	/

Vitamins	Quantity	%DV†
Vitamin A	9 IU	/
Thiamine (B1)	69%	0.79 mg
Riboflavin (B2)	21%	0.25 mg
Niacin (B3)	30%	4.52 mg
Vitamin B6	61%	0.79 mg
Folate (B9)	24%	97 μg
Vitamin C	0%	0 mg
Vitamin E	2%	0.25 mg