According to Rebecca Wood in "The New Whole Foods Encyclopedia,"
1999) "Sesame seeds are a remarkable source of calcium, but this
which is bonded with oxalic acid, is not bioavailable. Soaking the
overnight and then toasting them reduces their oxalic acid content.
hulling the seeds actually eliminates the oxalic acid, it also
most of the calcium. Moreover, hulled sesame seeds lose their fiber
calcium oxalate, and much of their postassium, iron, and vit. A and
folacin, and thiamine. If the hulls are removed with caustic alkali
than mechanically, the nutrient loss is even greater. There is some
that consuming whole sesame will adversely affect calcium reserves,
scientific thought - and years of gastronomic experience - indicate
whole sesame enjoyed in moderation will not interfere with calcium
absorption in healthy individuals." She concludes that "the whole seed
the healthful choice."
Hope this helps answer your question.
From: Raw Food Diet Support List
[mailto:[log in to unmask]]On Behalf Of David Ross
Sent: Tue, May 30, 2000 8:36
To: [log in to unmask]
Subject: Sesame Seeds
Does anyone know the story on sesame seeds? I have read that most of
calcium is in the hull so they are best (ground and) eaten with hull.
other hand, I also recall reading (though I can't remember where now)
the hull contains significant levels of some toxic substances. Is
clearer about this than I am?