Experience gained since 1922


The DIET with Halva contains anti-aging and antihypertensive properties based on results of relevant research conducted by the Laboratory of Microbiology and food Hygiene of the Department of Agriculture and the Laboratory of chemistry and technology of Aristotle University of Thessaloniki.

According to this research the advantages of diet with halva are crowded in the beneficial properties of sesame and its derivatives. In particular, sesame, due to vitamin E and the action of its lignans, has significant anti-aging and anticancer properties. It helps in the fight against cholesterol, in the proper functioning of the immune system and in the treatment of cataracts and diabetes. Analogue products based on sesame seeds, such as tahini and Pasteli, exhibit similar advantages.


Authors: Papalazarou Anastasios, PhD

One of the foods that takes a leading role in our diet during the fasting period is tahini and halva. It is produced by special processing from sesame seeds and its nutritional value is significant.

Timeless value!

The value of Sesame is also reflected in the mythology of Assyrians, where according to this the gods drank sesame wine and made the world, while various subsequent myths associate it with immortality. In Greece, although it is not as prevalent as in other states, such as in M. East and in India where it is an integral part of their diet, in the last few years earns his place in our everyday table. Misunderstood we consume it only in fasting, while according to its nutritional value it should be consumed much more frequently and throughout the period of time.

Prefer it to….
The protein of the…
Tahini has many minus “honest” calories. 100 grams. they deliver 500 calories, but at the same time, they give us valuable nutrients. It is an important source of protein (especially during fasting periods) which, on its own, has no high biological value (like most plant-derived proteins). Combined with bread or legumes, as in the manufacture of humus (tahini + chickpeas), its biological value is upgraded, contributing significantly to the coverage of our protein needs.
… strong bones
At the same time, tahini is an ideal ally for good bone health. It gives us not only calcium, but also another trace element magnesium that together participate in the strong bone structure. Especially in the fasting period we are far from the main sources of calcium, dairy products, tahini together with nuts are the ideal alternatives.
… concentration and vitality
Tahini gives us vitamins B complex and mainly thiamine, B6 and folic acid contributing to the proper functioning of our nervous system. These vitamins are essential components of enzymatic systems involved in the metabolism of proteins, carbohydrate and fats.


Ally in anemia
At the same time tahini gives us another valuable ingredient for the proper functioning of our body, iron. In fact, in the period of fasting when meat is missing, adequate iron intake is considered essential. Iron contributes to the transport of oxygen to the tissues and thus function properly all our peripheral organs. Iron deficiency means that muscles will not have fuel to produce work and therefore fatigue occurs quickly. Similarly the brain will not oxygenate properly and undesirable situations such as weakness, dizziness or fainting can occur. Tahini together with legumes combined with vitamin C can with proper adjustment to fill the Iron gap from the main source of intake of meat.
And …” good ” heart
But tahini also contributes to the good health of the heart. The fats that form the base of its composition are mainly monounsaturated and polyunsaturated, while the dangerously saturated are minimal. Numerous studies have associated the intake of monounsaturated and polyunsaturated with a decrease in blood lipid levels, thus reducing the chances of developing cardiovascular diseases. In addition, tahini contains small quantities of valuable substances called phytosterols, and, as has been shown today can help to reduce cholesterol levels in the blood.


The increased incidence of chronic diseases (such as cardiovascular and cancer) observed in modern populations has pushed the recent years the scientific community to investigate natural methods of prevention of diseases. A product of particular interest, in terms of its therapeutic use since ancient times, is Sesame. From Ancient Greece to China, sesame extracts are used as herbs to combat hypertension and to produce medicines. Sesame and its products are foods of high nutritional value. Sesame seed, the fruit of the Sesame plant, is the raw material for the manufacture of tahini and halva. Sesame is a food with high biological value vegetable protein. It is rich in amino acids, such as metheionine, tryptophan, leucine and arginine, and is relatively poor in lysine. Consequently, when combined with foods containing lysine, such as legumes and nuts, the protein obtained is of high biological value and availability. Fatty acids are the nutrients with the highest content of Sesame. The majority are monounsaturated and polyunsaturated, with saturates holding the lowest percentage in the composition of the food (15%). The increased presence of polyunsaturated fatty acids makes Sesame a particularly nutritious food, as these acids cannot be synthesized by the human body, so they are considered necessary. Sesame contains mainly vitamins B complex, such as B1, B2 and niacin. These vitamins are coenzymes in many metabolic systems and processes, which makes them necessary for the better health of the body and especially the nervous system. At the same time, in sesame and especially in its oil, there are amounts of vitamin E, in the form of almost exclusively gamma – tocopherol. This fact plays an important role in the antioxidant function of sesame and its oil. In addition to vitamins, the main minerals and trace elements contained in sesame are calcium, phosphorus, magnesium, zinc and selenium. Particularly selenium, present in significant amounts in sesame seeds, has in recent years been associated with a significant antioxidant effect in the body, as it is a component of a major organic antioxidant system, oxidase γλουταθιόνης, which is one of the main defensive systems of the organism against the action of oxidant mechanisms, such as free radicals.