Sesame is one of the oldest and most traditional oilseed crops that has high nutritional value. It was first cultivated in Africa and later taken to India. Sesame is adaptable to a range of soil types, although it performs well in well-drained and fertile soils. Sesame seeds have both nutritional and medicinal value because they are rich in fat, protein, carbohydrates, fiber, and essential minerals.

Sesame is a valuable oilseed that contains various bioactive compounds including lignans, tocopherols, phytosterols, phospholipids, polyphenols, phytates, flavonoids and peptides. Tocopherols (compounds of vitamin E) are a major part of the human diet. The alpha linolenic acid (ALA) which is an omega-3 fatty acid forms the major part of polyunsaturated fatty acids in sesame. Sesame contains distinctive oil that is digested without any difficulty and it is stable to oxidative stress.

The composition of dry decorticated sesame seed per 100 g includes energy (631 kcal), protein (20.45 g), fat (61.21 g), carbohydrate (11.73 g), dietary fiber (11.6 g), Ca, Mg, P, K, Fe, Zn, vitamin A, thiamin, riboflavin, niacin, folate and alpha-tocopherol.

Sesame has been regarded as a health food for aging prevention and energy increasing. It contains a wide range of antioxidants that protect the body against the harmful effects of free radicals. Sesame nutrients and bioactive compounds are effective in preventing diseases such as cancer, osteoporosis, high blood pressure and cardiovascular disease.

The utilization of sesame into diet can help to have a better taste in our daily-consumed dishes. The sesame seeds have a pleasant flavor and taste that resembles the nuts and its utilization is simple in different products. It can be spread over soups, salads, and yoghurt. The baked products can be supplemented with whole sesame grains to achieve an attractive and appealing form that improves the texture of final product.