SC - Tahini/Sesame Butter

[CorwynWdwd at aol.com]

In a message dated 7/6/1999 12:15:51 AM Eastern Daylight Time, 
mermayde at juno.com writes:

> Tahini is made by grinding hulled sesame seeds to form a paste.  
>  	Sesame butter is made by grinding unhulled (the hull is still on them)
>  sesame seeds to form a paste.  The result is higher in calcium than
>  tahini.  
>  
>  	Betcha didn't know that, huh?

Can somebody explain to a poor muddled Gentle how taking something away (the 
hulls) can result in more of something (calcium) ? Is this just an illusion 
brought on by percentages, or is it REALLY mysterious, like how a heat pump 
can work?

Corwyn
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