The press cake obtained after the production of black cumin seed oil is a valuable product distinguished by its high nutritional value and functional component profile. The defatted cake, with a protein content of approximately 28-37%, is rich in plant-based protein and possesses a balanced profile of essential amino acids. It also contains significant amounts of fiber, carbohydrates, minerals (calcium, phosphorus, and potassium), and natural phenolic compounds. Proteins and peptides derived from the press cake are known to exhibit strong antioxidant activity, water and oil holding capacity, as well as emulsifying and functional properties. Thanks to these characteristics, black cumin press cake is evaluated as a sustainable and value-added raw material for feed and functional food applications, in addition to being a nutrient-enhancing ingredient in food formulations.