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Tahini /sesame, almond, hazelnut, walnut, cashew/ Tahini /sesame, almond, hazelnut, walnut, cashew/

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The Tahini food is obtained mainly by grinding sesame seeds. This semi-liquid is the main ingredient in many Oriental and Asian dishes.

There are two main types of Tahini:

    -
of peeled sesame seeds - tahini white. It is light and has pleasant taste.
   
- of unpeeled sesame seeds - usually darker, call it more natural, slightly bitter taste, but in contrast, is far richer in nutrients and minerals. Unresolved due to the skin, which is most rich in essential fatty acids.

Less popular is the sunflower tahini - it is cheaper, with darker and heavier flavor of sesame.

Nutrient composition:

Tahanat is extremely rich in vitamin products, primarily those of group B (B1, B2 and B6), E and calcium - the amount five times higher than in milk. It is rich in essential amino acids and other trace elements - silicon, phosphorus, copper, magnesium and potassium.

In tahini amount of protein is greater than that in cheese, soy and certain meats. It is important to know that sesame oil is the fat that is absorbed completely by the body. In terms of benefit to the blood vessels, tahini no way inferior to the liquid gold called oil.

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