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Mustard greens

Brassica juncea
Brassica juncea - Köhler–s Medizinal-Pflanzen-168.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species: B. juncea
Binomial name
Brassica juncea
(L.) Vassiliĭ Matveievitch Czernajew (1796–1871)
Mustard greens, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy 110 kJ (26 kcal)
4.51 g
Sugars 1.41 g
Dietary fiber 2 g
0.47 g
2.56 g
Vitamins
Vitamin A equiv.
(77%)
618 μg
(69%)
7400 μg
10400 μg
Thiamine (B1)
(4%)
0.041 mg
Riboflavin (B2)
(5%)
0.063 mg
Niacin (B3)
(3%)
0.433 mg
Pantothenic acid (B5)
(2%)
0.12 mg
Vitamin B6
(8%)
0.098 mg
Folate (B9)
(2%)
9 μg
Vitamin C
(30%)
25.3 mg
Vitamin E
(12%)
1.78 mg
Vitamin K
(564%)
592.7 μg
Minerals
Calcium
(12%)
118 mg
Iron
(7%)
0.87 mg
Magnesium
(4%)
13 mg
Phosphorus
(6%)
42 mg
Potassium
(3%)
162 mg
Sodium
(1%)
9 mg
Zinc
(2%)
0.22 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Brassica juncea, mustard greens, leaf mustard, Indian mustard, Chinese mustard, jie cai (in Mandarin) or kai choi (in Cantonese) is a species of mustard plant. One subvariety is southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish or mustard flavor. It is also known as green mustard cabbage.

The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisines. Cultivars of B. juncea are grown for their greens, and for the production of oilseed. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard.

Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States.Essential oil of mustard, however, is accepted as GRAS (Generally Recognized as Safe). But in Russia, this is the main species grown for the production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.


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