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tahini

A Dictionary of Food and Nutrition | 2005 | 417 words | Copyright

tahini (tahina) Middle‐Eastern; paste made from sesame seeds, usually eaten as a dip; also used in preparation of hummus. A 50‐g portion is a rich source of calcium, iron, and vitamin B1, a good source of niacin; a source of protein and zinc; provides 4 g of dietary fibre; contains 30 g of fat, of which 15% is saturated and 45% polyunsaturated; supplies 300 kcal (1250 kJ).

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DAVID A. BENDER. "tahini." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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DAVID A. BENDER. "tahini." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-tahini.html

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