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Mustard seeds

mustard seed, yellow
Mustard.png
Nutritional value per 100 g (3.5 oz)
Energy 1,964 kJ (469 kcal)
34.94 g
Sugars 6.89 g
Dietary fiber 14.7 g
28.76 g
Saturated 1.46 g
Monounsaturated 19.83 g
Polyunsaturated 5.39 g
24.94 g
Vitamins
Vitamin A equiv.
(0%)
3 μg
Thiamine (B1)
(47%)
0.543 mg
Riboflavin (B2)
(32%)
0.381 mg
Niacin (B3)
(53%)
7.890 mg
Vitamin B6
(33%)
0.43 mg
Folate (B9)
(19%)
76 μg
Vitamin B12
(0%)
0 μg
Vitamin C
(4%)
3 mg
Vitamin E
(19%)
2.89 mg
Vitamin K
(5%)
5.4 μg
Minerals
Calcium
(52%)
521 mg
Iron
(77%)
9.98 mg
Magnesium
(84%)
298 mg
Phosphorus
(120%)
841 mg
Potassium
(15%)
682 mg
Sodium
(0%)
5 mg
Zinc
(60%)
5.7 mg
Other constituents
Water 6.86 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba).

Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment known as prepared mustard.

An archaic name for the seed is eye of newt. Often misunderstood for an actual eye of a newt, this name has been popularly associated with witchcraft ever since it was mentioned as an ingredient to a witch's brew in Shakespeare's famous play Macbeth.

These mustard seeds are known in Hindi, Urdu, and Punjabi as sarson (Indian colza, Brassica rapa subsp. trilocularis, syn. Brassica campestris var. sarson), in Bengali as shorshe. These are used as a spice in Pakistan, Northern India, Nepal, and Bangladesh. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, called sarson ka saag in Urdu and Hindi (sarron da saag in Punjabi).

In Maharashtra, it is called as mohair, and is used frequently in Maharani's recipes. Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi.


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