How it's used
Used in tahini, sprinkled on salads, or as a topping for baked goods.

Small, flat seeds with a mild, nutty flavor, often used in Asian cuisines and for garnishing.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in tahini, sprinkled on salads, or as a topping for baked goods.
A good plant source of calcium and healthy fats - the fat helps absorb fat-soluble vitamins from vegetables eaten alongside.
Try it in the kitchen
Three pillowy wholemeal steamed buns with a dark adzuki, date, black-sesame and orange centre.
Open recipeA savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeA make-ahead Egyptian-style fava bean breakfast pot with cumin, lemon, tahini, parsley, tomato, cucumber, flatbread and a sesame-pumpkin crunch.
Open recipeBrown rice and split yellow dahl congee, topped with pan-fried tofu, shiitake, peas and nori for a savoury, umami-rich breakfast.
Open recipeGlossy garlic-butter glazed soba noodles with crispy tofu, seared king oyster mushroom, edamame and pak choi - a vegan take on the classic garlic noodle.
Open recipeA warm sesame-ginger rice bowl with adzuki beans, blistered broccoli, a rough edamame smash, crisp carrot, pickles and nori.
Open recipeNutrition notebook
Calories
565kcal
Protein
17.7g
Carbs
11.6g
Fat
49.7g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.