Sesame oil, also known as gingelly or til oil, is obtained from sesame seeds. It plays a prominent role in Asian cuisine and also alternative medicine. Oil is expressed from sesame seeds either by simply crushing or toasting over heat. The first method provides cold-pressed sesame oil. While cold-pressed sesame oil is pale yellow, hot-processed sesame oils have darker shades and markedly different flavor. Apart from the mild, nutty flavor of cold-pressed sesame oil, it contains a higher proportion of fatty acids than sesame oil obtained from heated seeds. In addition, the sesamolin content of cold-pressed sesame oil protects it from oxidation and, therefore, increases its shelf-life. Nutrients
Cold-pressed sesame oil is a good source of vitamin E, containing 11.8 mg of the vitamin for every 100 g of the oil. Vitamin E gives sesame oil its antioxidant property. It also has a high concentration of fatty acids, including polyunsaturated omega-6 fatty acids and monounsaturated omega-9 fatty acids. Other constituents of cold-pressed sesame oil include zinc, copper, magnesium, calcium and iron as well as vitamin B-6. Zinc contributes to healthy bones; copper is good for the management of rheumatoid arthritis; calcium is essential for the prevention of osteoporosis, migraine and colon cancer; and magnesium contributes to respiratory health.
