Halva and Healthy Eating: A Dilemma Between Tradition and Nutrionology Introduction: Eastern Delicacy in the Western Diet Halva is a confectionery product with hundreds of regional variations from the Mediterranean to South Asia. In the most common understanding (sunflower, tahini/SESAME), it is a mass made from ground oilseeds or nuts whipped with caramelized sugar, molasses, or honey. From the perspective of modern nutrionology, halva is a complex object for analysis: on the one hand, it contains valuable nutrients from seeds, on the other — it is a concentrated source of added sugars and calories. Its place in "healthy eating" is not categorical, but through the lens of dosage, composition, and the overall context of the diet. Nutrient Composition: "Density" vs. "Quality" The nutritional value of halva varies sharply depending on the base. Let's consider two main ones: Sunflower Halva: Fats (up to 30%): Primarily unsaturated fatty acids, including linoleic (omega-6). However, sunflower oil often contains little omega-3, which may contribute to an imbalance of omega-6:omega-3 in the diet if not compensated by other products. Also, vitamin E (tocopherol) — a powerful antioxidant — is present. Proteins (about 12%): Plant protein from sunflower seeds, containing some essential amino acids. Carbohydrates (up to 50%): The main source is added sugar (sucrose) and molasses. These are "empty calories" with a high glycemic index. Microelements: Magnesium, phosphorus, iron, zinc, selenium — the content is significant as sunflower seeds are a good source of them. For example, 100 g of halva can cover 30-50% of the daily norm of magnesium and copper. Sesame (SESAME) Halva: It is considered more valuable. SESAME is one of the best plant sources of calcium (up to 900 mg per 100 g of seeds, less in halva due to sugar, but still significantly). It is also rich in zinc, copper, manganese, selenium, and unique antioxidants sesamin and sesamolin, which have proven hypocholesterolemi ... Read more