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Tahini, a popular spreadable paste made from ground sesame seeds, can be produced using both hulled (seeds with the hulls removed, known as kernels) and unhulled sesame seeds. The choice between hulled and unhulled sesame seeds can affect the calcium content of the tahini.
Hulled sesame seeds are often preferred for making tahini because they have a milder, less bitter flavor compared to unhulled seeds. However, hulled sesame seeds generally contain lower levels of calcium because the hulls, which are rich in minerals, are removed during processing. As a result, tahini made from hulled seeds may contain a lower amount of calcium.
Unhulled sesame seeds, on the other hand, retain the outer hulls, which are rich in nutrients, including calcium. Tahini made from unhulled seeds is likely to have a higher calcium content due to the presence of these mineral-rich hulls. However, it may also have a stronger and somewhat bitter taste compared to tahini made from hulled seeds.
Consumers can choose between hulled and unhulled tahini based on their taste preferences and nutritional priorities. If calcium content is a significant concern, opting for tahini made from unhulled sesame seeds may be a better choice to ensure a higher calcium intake. However, it's essential to keep in mind that the flavor and texture of the tahini may differ between the two varieties, so personal taste will also play a role in the decision.
