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Mustard

If you are like most people, the word "mustard" probably conjures up images of ballparks and barbeques. Yet, once you add mustard seeds to your spice cabinet, the word will take on a whole new meaning, as you will also relish the spicy, aromatic rustic taste and fragrance that mustard can add to your meals;mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, brussels sprouts and cabbage.
It is known also known by the name of treacle mustard. It has a hard round stalk a foot high, parted into branches, having soft green leaves, long and narrow, and waved, but not indented. The flowers which grow at the tops of the branches, are white, in spikes one above another; each flower produces a blackish brown seed on each side of a pouch parted in the middle. The roots are small and thready.
While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds; black mustard (brassica nigra), white mustard (brassica alba) and brown mustard (brassica juncea).black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make american yellow mustard.
This requires no description. The seeds are used; ground, the powder called mustard is used as a condiment. They contain an acrid principle, and a fixed oil, which give them a pungent smell and taste, and stimulant, diuretic, and aperient properties. They are also anti-flatulent. The seeds of the black mustard are more pungent then those of the white. It is to be regretted that this valuable article is so frequently adulterated. Mustard seeds excite the stomach, and stimulate the nervous energy, and act as a laxative. In costiveness and indigestion they are really useful. They act very mildly, yet effectually as an aperient.
Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make dijon mustard. In terms of nutritional value, mustard is an excellent source of antioxidants. Its high content of selenium and magnesium give it anti-inflammatory benefits. A small amount, as little as a teaspoon, packs a powerful nutritional boost, providing both omega3 and omega6-fatty acids, as well as potassium, calcium and phosphorus. The dense nutrition in mustard speeds up body metabolism while lowering blood pressure.
Mustard has been used to heal such common ailments as a cold, flu and headaches. In larger quantities, it has been used as a purgative to induce vomiting in case of accioral poisoning. In addition, one of its traditional uses is in an external healing poultice applied to aid against pneumonia, bronchitis, rheumatism, sciatica, gout, aching muscles and joint pain. To experience the full range of mustard's health benefits, you may want to keep dried powdered mustard, mustard seeds or mustard oil on hand.
Dried mustard does not have a highly pungent taste on its own, the characteristic sharpness of mustard comes from an enzymatic process initiated when the powder mixes with water. Hot rather than cool water, or the addition of an acidic substance, such as vinegar, moderates the sharp flavor. Indian food uses mustard oil and/or black mustard seeds in many dishes.
Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants. Being one of the chief oil seeds, mustards are indeed very high in calories. 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber. The seeds are high in essential oils as well as plant sterols.
Some of important sterols include such as brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids. Mustard seeds are an excellent source of essential b-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminb-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These b-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism. 100 g of mustards provide 4.733 mg of niacin (vitamin b-3).
Dr. Graham says, " they exert a considerable alterative effect on the constitution when preserved in, owing to their containing sulphur, and also to their regular laxative operation. For whatever substance acts regularly and mildly as an aperient, is at the same time alterative; a fact which demandsattention. This depends no doubt, on the marked influence which a regular healthy action of the bowels has on the whole system." dose, a table-spoonful, or less, twice a day. They have also been given with advantage in dropsy, and torpid state of the bowels which accompanies palsy, for weakness of stomach, and impurity of blood. The seeds are good for all cold diseases.
Mustard is frequently used externally, and is generally beneficial when applied over the seat of inward inflammation, as the chest, belly, or throat. A mustard cataplasm, or poultice, is made by mixing good fresh mustard with water, (some use with it flour or linseed-meal, to moderate it,) as for the table, and spreading it thickly on a piece of linen or calico; put a thin piece of muslin over it, and then apply it to the part affected for 15 to 20 minutes so that it may redden the skin, without producing a blister; if it should burn much when taken off, sprinkle the part with flour. Should a mustard plaster be applied to one in a state of insensibility, it should not remain above half an hour; otherwise, it might produce ulceration. Never apply a mustard-plaster where you are assured a hot bran, or a hot oat-meal poultice would be more soothing and useful.
Mustard is a safe and effectual emetic, in doses of one, two, or three tea-spoonfuls in water. It is thus used in paralytic cases; and it is often effectual when other emetics fail. Mustard lotions and ointments are sometimes used for local friction in hemoptysis, or spitting of blood, applied to the chest or extremities, as the legs, etcetera, and for chilblains and other indolent swellings. In cases of poisoning, torpor, or paralysis, a mustard foot-bath may be employed to rouse the system.
Niacin is a part of nicotinamide co-enzymes, helps lower blood cholesterol and triglyceride levels. Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin a, c, and vitamin k. The seeds are an excellent source of vitamin e, gamma tocopherol. Contain about 19.82 mg per 100 g (about 132% of rda).
Vitamin e is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals. Mustards are rich source of health benefiting minerals.
Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth.
Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.
Copper is required in the production of red blood cells.
Iron is required for the red blood cell formation and cellular metabolism.


Notice
The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications