Black Vs. White Sesame Seeds

This NutriNeat article throws some light on information related to black vs. white sesame seeds. Join us to find whether their health benefits are the same and if not, which of these is more beneficial than the other.

Did You Know?

Sesame seed is approximately 50-55 percent oil. It has one of the highest oil contents of any seed. As sesame oil is loaded with powerful antioxidants, it is exceptionally resistant to oxidative rancidity.

For thousands of years, sesame seeds are being used as a source of food and oil. Sesame plant is one of the oldest cultivated plants in the world and sesame seeds are one of the oldest condiments known to man. The scientific name for sesame seed is Sesamum indicum. Sesame plants are mainly grown for their oil-packed seeds that play an important role in human nutrition. The seeds are either used to enhance the flavor of a dish or to extract oil.

There exist several species and cultivars of sesame. In the U.S., whole sesame seeds are mainly used in the confection and baking industries. The seeds can be white, yellow (also known as golden), brown, reddish, or black. White (pale grayish ivory) and black are the two main colors. The seeds can be used whole, broken, crushed, raw, husked, roasted, or powdered. Sesame pastes (such as tahini) are also available in the market. The nutritional benefits derived from sesame seeds may vary according to the variety used.

Major Differences between Black and White Sesame Seeds

Black Sesame Seeds	White Sesame Seeds
Producers
Black sesame seeds are produced mainly by China and Thailand.	Mexico, Guatemala, and El Salvador are some of the leading producers of white sesame seeds.
Users
The black seeds are more popular in Japanese, Chinese, and other South-East Asian cuisines.	Lighter colored seeds are used more in the West and in the Middle East.
Basic Difference
Black seeds have their hulls intact. Removal of hulls does not make them white, as the black color bleeds into the seed.	White seeds have their hulls removed. Husked seeds appear white. The common brown sesame seeds appear white when their seed coats (the protective casings – hulls) are removed.
Taste and Most Common Uses
Black sesame are slightly bitter, but they produce a better quality oil. Marinades made from black seeds can be used to marinate vegetables that have a strong aroma. These seeds are also sprinkled on certain types of rice, vegetables, and salads. Both black and white sesame seeds are used in different types of tofu, sweets, desserts, salads, dressings, sauces, pie crusts, and marinades.	White sesame seeds, with an earthy, nutty taste, are commonly used in sweeter recipes like cakes, breads, buns, and sesame bars. White seeds are better suited in delicate baked goods.
Flavor and Aroma
The black seeds have a stronger aroma.	The white seeds have a mild, humble flavor.
Biochemical Properties
Ash and carbohydrate contents are higher in the black seeds than in white. Vitamins A and B contents are higher in the black ones. Both black and white seeds are packed with essential amino acids with the exception of lysine. Black seeds contain about 20.82 % protein and 48.40 % fat.	Studies showed that protein, fat, and moisture contents were higher in the white seeds than in black. Vitamin E, K, and C contents are higher in white seeds. White seeds contain about 22.20 % protein and 52.61 % fat.
Chemical Properties
Studies conducted by the Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso show that the unsaponifiable matter (% of oil), saponification value (mg KOH/g), iodine value (g/100 g), and free fatty acid (% Oleic) were 0.71, 158.04, 106.26, and 0.73 for black seeds.	The unsaponifiable matter (% of oil), saponification value (mg KOH/g), iodine value (g/100 g), and free fatty acid (% Oleic) were 0.76, 150.26, 98.20, and 0.78 for white seeds.
Nutritional Value
Black sesame seeds contain higher levels of antioxidants than brown or white. Black sesame seeds are especially high in lignans and phytosterols.	The phytosterols present in sesame seeds (all types) inhibit cholesterol production and help lower cholesterol levels. All sesame seeds are loaded with antioxidants such as sesaminol, sesamolinol, and sesamolin.
Medicinal Properties
Black sesame seeds are particularly rich in iron, so those with anemia and weakness may incorporate them in their diet. According to the traditional Chinese medicine, there is a relationship between the liver and eyes. The liver supports functioning of eyes by supplying blood. It is believed that black sesame seeds can enhance this function. The Chinese believe that the nutrients in black sesame seeds can help correct a bodily deficiency brought about by aging and stress. According to the Chinese and Ayurvedic medicine, consumption of black sesame seeds can delay or even reverse some of the aging-related symptoms like gray hair, blurry vision, and ringing in the ears.	All types of sesame seeds neutralize the effects of free radicals on cells and inhibit free radical formation. Thus, they lower your risk for ch

The hulls of sesame seeds contain calcium and other minerals. When the hulls are removed, about 90 % of the calcium and other minerals are lost. So, it is better to use seeds with hulls. Both varieties are packed with antioxidants, vitamins (B1, selenium), fiber, and minerals (copper, manganese, calcium, phosphorus, magnesium, iron, zinc, and molybdenum), and are often consumed by people with milk allergies as an alternative source of calcium. Although black seeds are richer in important nutrients and exhibit medicinal properties, white seeds are also quite nutritious. As the taste difference is very subtle, white and black sesame seeds can be used together to enhance the nutritional value of a dish.