Oilseed
8 ingredients tagged "Oilseed" — how they affect digestion, energy, sleep, and mood.
- Canola Oil Industrially-produced oilseed with a favorable fatty acid profile on paper — but the high-heat processing and omega-6 dominance keep it in the seed-oil debate.
- Egusi Egusi refers to the seeds of certain melon plants in the Cucurbitaceae family—primarily Cucumeropsis mannii (white egusi) and Citrullus lanatus var. citroides—commonly used in West African cuisine as a protein-rich thickening agent and ingredient in soups and stews. Egusi seeds are nutritionally notable for their protein, fat, and mineral content.
- Flax Seeds A nutty-tasting seed rich in ALA omega-3s, soluble fiber, and lignans — but only when ground. Whole flax mostly passes through undigested.
- Mustard Oil Mustard oil is a vegetable oil extracted from mustard seeds, notable for its erucic acid content and moderate omega-3 (ALA) fatty acids. It has been used in South Asian cooking and traditional medicine, though regulatory status varies by region due to erucic acid content.
- Oil Oil is a lipid-rich liquid fat derived from plant seeds, nuts, or animal sources, composed primarily of triglycerides. It is a calorie-dense macronutrient essential for nutrient absorption and cellular function, with physiological effects varying significantly by fatty acid composition.
- Sesame Oil Sesame oil is a plant-based oil extracted from sesame seeds, rich in polyunsaturated and monounsaturated fats and antioxidant plant compounds called lignans. It is commonly used as a cooking oil and flavoring agent in Asian cuisines.
- Tahini Tahini is a paste made from ground sesame seeds, rich in fat, protein, and minerals including calcium and magnesium. It is a staple ingredient in Middle Eastern cuisine and a source of polyunsaturated fats and micronutrients.
- Vegetable Oil Vegetable oil is a lipid extracted from seeds or fruits of plants, composed primarily of triglycerides and used widely in cooking and food manufacturing. It is a calorie-dense macronutrient with varying fatty acid profiles depending on source.
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