Seeds, sesame flour, partially defatted
FDC 170153oz (28 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 84 · +19 vs Nuts & seeds medianPartially defatted sesame flour scores 84 of 100, Strong band, ranking 7th of 60 in Nuts & seeds, well above the category median of 65. Magnesium leads at 86% DV, with protein close behind at 81% DV, iron at 79% DV, and a smaller 12% DV calcium contribution.
This flour is a byproduct of pressing sesame oil, ground fine and used to add protein and minerals to baked goods or as a partial flour substitute in recipes that can tolerate its nutty flavor. A 28-gram, 1 oz, serving carries 41 mg sodium, low enough to fit most sodium targets, though fiber and sugar figures were not reported for this particular product.
See how this score is calculated, build a plate around seeds, sesame flour, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 382 kcal | 19% |
| Total fat | 12 g | 15% |
| Saturated fat | 1.6 g | 8% |
| Cholesterol | 0 mg | 0% |
| Sodium | 41 mg | 2% |
| Carbohydrate | 35 g | 13% |
| Dietary fiber | - | |
| Sugars | - | |
| Protein | 40 g | 81% |
| Potassium | 425 mg | 9% |
| Calcium | 150 mg | 12% |
| Iron | 14 mg | 79% |
| Magnesium | 362 mg | 86% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 3 µg | 0% |
| Vitamin E | - |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | 5% |
| Total fat | 3.3 g | 4% |
| Saturated fat | 0.46 g | 2% |
| Cholesterol | 0 mg | 0% |
| Sodium | 11 mg | 0% |
| Carbohydrate | 9.8 g | 4% |
| Dietary fiber | - | |
| Sugars | - | |
| Protein | 11 g | 23% |
| Potassium | 119 mg | 3% |
| Calcium | 42 mg | 3% |
| Iron | 4 mg | 22% |
| Magnesium | 101 mg | 24% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0.84 µg | 0% |
| Vitamin E | - |
Source: USDA FoodData Central · Public domain
FDC 170153Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the nuts & seeds median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Seeds, sunflower seed kernels, driedDensity 84 vs 84Seeds, sunflower seed flour, partially defattedDensity 86 vs 84Seeds, sesame flour, low-fatDensity 87 vs 84Original analysis by NutriVerdict
In the kitchen and how to use it
Partially defatted sesame flour is made by pressing much of the oil out of sesame seeds and grinding the remaining meal into a fine, protein-dense flour with a toasty, nutty flavor. It is used in small proportions in baking, blended into flatbreads and crackers, or stirred into smoothies and energy bars, and because it has no gluten it typically supplements rather than replaces wheat flour in a recipe. Its concentrated sesame flavor also makes it a natural addition to Middle Eastern-style dips and spreads alongside tahini, and it can be whisked into salad dressings for a nutty depth.
Store sesame flour in an airtight container in the refrigerator to keep the remaining oils from turning rancid, especially in warm weather. A one-ounce, 28-gram serving provides 40.3 grams of protein and 79% of the Daily Value for iron per 100 grams, useful for cooks looking to nudge up the protein and iron content of baked goods or smoothies. It is also notably rich in magnesium, at 86% of the Daily Value per 100 grams, and low in sodium at 41 milligrams per 100 grams, so a spoonful stirred into a recipe adds minerals without much added salt, and a small amount also carries some calcium, at 12% of the Daily Value per 100 grams.
Frequently asked questions about seeds, sesame flour
Is sesame flour a good source of protein?
Yes, partially defatted sesame flour provides 40.3 grams of protein per 100 grams, making it a concentrated protein source for baking.
How should sesame flour be stored?
It keeps best in an airtight container in the refrigerator, since the remaining oil in the flour can turn rancid at room temperature.
What is sesame flour used for?
It is blended into flatbreads, crackers, and energy bars in small proportions, since it lacks gluten and cannot fully replace wheat flour.