Egusi is a West African word, which is the most important component in Western African cuisine for seeds of plants such as squash, melons, and gourds. ile Egusi is common with pounded yam, particularly in Nigerian culture. These seeds are high in fat and protein and bring to West African cuisine certain basic nutrients. Nutritional Benefits: In addition to palmitic, stearic, linoleic, and oleic acids, the ile Egusi also abundant in vitamin A, B1, B2, C, and alpha-tocopherol. ile Egusi seeds include minerals such as phosphorus, potassium, magnesium, calcium, sodium, iron, zinc, manganese, and copper. Health Benefits: ile Foods Egusi seeds ground into a paste with little water are applied to sauces and soups at the end of the cooking to produce a neutral curled scrambled egg-like appearance. It is usually applied with other seasonings to leafy vegetables. The seed may also be fried, ground to a paddy, tasted or aged, applied to soups or stews, or spread like peanut butter. ile Egusi has various significant health benefits.
 
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