Tahini
Condiments & seasonings
- 570kcal
- 17.8 gprotein
- 9.3 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 17.8 g
- Fat 48 g
- Carbohydrate 26.2 g
- Water and other 8 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium74 mg · 3% · #79 of 258
- Potassium414 mg · 9% · #68 of 256
- Calcium420 mg · 32% · #28 of 258
- Iron2.5 mg · 14% · #75 of 259
- Magnesium96 mg · 23% · #50 of 256
- Zinc4.6 mg · 42% · #18 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate98 µg · 25% · #37 of 237
- Vitamin A3 µg · <1% · #132 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1200sA 13th-century Arabic cookbook included tahini in a hummus recipe.
- 1300sA 14th-century writer described tahini eaten with date honey in the Middle East.Western Asia
- 1940By 1940, tahini was sold in North American health food stores.Northern America
Used in GlobeCooks dishes from: Asia (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More condiments & seasonings
Nutrients: USDA FoodData Central (food 169410), public domain. Identity: Wikidata Q383389. Compiled by GlobeCooks.