Diet Ratings
Tahini (sesame paste) contains approximately 3g net carbs per 2 tablespoons with 16g fat and 5g protein. Concentrated source of healthy fats and minerals from sesame seeds.
Ground sesame seeds, minimally processed plant food. Excellent source of calcium and healthy fats. No animal products or derivatives.
Tahini is ground sesame seeds, a processed form. While sesame is paleo-compatible, tahini's processing and concentrated PUFA content warrant moderation. Acceptable occasionally but not a staple.
iSome paleo authorities accept tahini as a minimally processed whole food product, while others view any grinding/processing as moving away from ancestral food forms.
Sesame paste rich in healthy fats, calcium, and minerals. Staple in Mediterranean and Levantine cuisines. Minimally processed when pure.
Processed sesame seed paste. Plant-derived with concentrated anti-nutrients and polyunsaturated fats. Incompatible with carnivore diet.
Pure ground sesame seeds with no excluded ingredients. Compliant as a minimally processed whole food product.
Tahini (sesame seed paste) is low in FODMAPs at standard serving sizes (2 tablespoons/32g). Monash University confirms low-FODMAP status. Processing does not increase FODMAP content.
Concentrated sesame seed paste providing excellent calcium, magnesium, and potassium. Low sodium, predominantly unsaturated fats. Nutrient-dense condiment supporting DASH goals.
Sesame paste with concentrated omega-6 fat. Provides protein and minerals but inflammatory fat profile requires careful portioning. Use minimal amounts in Zone-balanced meals.
Concentrated sesame seed paste retaining lignans, sesamol, and mineral content. Provides bioavailable calcium and magnesium. Minimal processing preserves anti-inflammatory compounds. Excellent addition to anti-inflammatory dressings and sauces.
Tahini is nutrient-dense with some protein (3g per tablespoon) and minerals, but is very high in fat (16g per tablespoon) and calorie-dense. Small portions can work, but easy to overconsume and may trigger nausea/bloating in GLP-1 patients. Better as a condiment than a primary food.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.