The oil obtained from Bolivian Sesame grain.
Sesame or “ajonjolí” (Sesamum indicum l.), has a high amount of proteins, as well as being rich in methionine, an essential amino acid. Fats containing are unsaturated (also known as “good cholesterol”), which, together with its content of lecithin and phytosterols, contribute reducing the level of cholesterol. Also noteworthy are their very high levels of calcium (which is involved in the formation of bones and teeth), iron (who plays numerous and important functions in the body), as well as zinc (which is involved in the metabolism of carbohydrates, fats and proteins).
Natural conditions, such as climate and soil, required by the Sesame cereal, in addition to the conditions applied to their production for commercial purposes, give the Bolivian Sesame extraordinary organoleptic characteristics (colour and aroma) and nutritional (mainly in protein, calcium, iron and phosphorus) very desired by the demanding international market.
