Health benefits of mustard

Brassicaceae or cruciferae is a medium-sized and economically important family of flowering plants commonly known as mustard plants. Among the different varieties of mustard, the three principal ones are Brassica hirta or Alba (yellow-white), B. nigra(black), and B. juncea (brown).

Mustard is rich in phyto-nutrients, minerals, vitamins and antioxidants. It is very high in calories, proteins, essential oils and dietary fiber. Mustard is also excellent source of essential B-complex vitamins.

In folkloric medicine, different parts of the plants are obtained to treat a wide range of human aliments. However, most of the traditional uses are centered on the seed and oil.

The seed has been used for the treatment of ailments such as arthritis, foot pain, cancer, vomiting, dengue, and rheumatism. Mustard seeds were once considered as an important natural remedy for relieving stomach distress such as flatulence or cramps.

The seeds are an excellent source of vitamin-E, gamma tocopherol. Vitamin-E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucosa and skin by protecting it from harmful oxygen-free radicals.

Among various carotenoids in mustard leaves, β-carotene is especially of interest for human health, as it possesses provitamin A activity and anticarcinogenic effects. Vitamin A is an essential nutrient that includes retinoids, which also aids in immunity, reproduction, vision, and cell development.
Health benefits of mustard

Leaf mustard

Various leaf mustard cultivars (Brassica juncea Coss) are grown in Asia, India and Africa.

In Taiwan, the head-type mustard are cultivated as a winter crop following the fall crop of rice, and the cultivation period is about 3 months. Most of the harvested leaf mustards are dry-salted in wells or vats for fermentation to prepare leaf mustard pickles.

Leaf mustard should not be confused with those mustards grown primarily for their small seeds, which are used either whole or ground to make the familiar condiment which spread in sandwiches and hot dogs.

There are two types of Chinese mustard are commonly cultivated:
*Broad-leaf mustard – large plats with large broad leaves. The leaf are thin and quite foibrous,m margin entire or slightly lobed. Non leaves are curved inwards.
*Head-leaf mustard – large plants with large leaves but the leavs are thick and fleshy, very little fibers, the inner leaves curled inwards forming a head.
Leaf mustard

Brown mustard (Brassica juncea)

Vernacular name for Brassica juncea name include brown mustard, Indian mustard, leaf mustard, oriental mustard.

It is an annual herbaceous plant, selected for various features including seeds for oil or flavoring, forage and as a vegetable.

Brown mustard has been cultivated in Asia and Europe for thousands years for its leaves and seeds. Wild forms of Brassica juncea have been found in the Near East and is southern Iran.

The seeds are a major component of prepared mustard. Brassica juncea has many uses: it yields a seed oil, crushed seeds is used in the production of mustard and it has a variety of vegetable uses.

It is also used as forage and medicinally. The oil extracted from seeds is used as an external stimulant application in chest affections especially of children.

Brassica juncea mustard is grown for the production of condiment mustard in western countries with major production in western Canada (brown and oriental mustard).
Brown mustard (Brassica juncea)

White mustard (Sinapis alba)

Sinapis alba is the only crop species in the genus Sinapis, of which the common arable weed charlock is probably a better known representative because of its widespread occurrence in Great Britain.

White mustard has a small tapering root. The stem is erect, branched, rough, with slender reflected hairs and rises to the height of about two feet.

Originally from the Mediterranean, white mustard has been cultivated for centuries and has much the same culinary and medicinal uses as black mustard although it is less pungent.

Sinapis alba is one of the main species used for condiment mustard production worldwide.

White mustard seeds are pale yellow, nearly spherical and 1.5-2 mm in diameter. It is commercially cultivated for the seeds and greens. White mustard in the seedling stage is used as a salad vegetable, alone or together with cress (Lepidium sativum).

The seeds are more bitter and have stronger disinfectant and preserving properties, use in pickles and infuse boiling water as a gargle for sore throats.
White mustard (Sinapis alba)

Mustard plants and usage

There are varieties of mustard: mild white mustard, oriental mustard, and black mustard.

The mustard are important component of the cuisine of many cultures. Mustard is a second only to pepper as the most used flavoring world-wide.

Brassica nigra

Black mustard (Brassica nigra) and white mustard, Sinapis hirta seeds is use for marinades, for pickling cucumbers , mixed pickles, and ground for producing mustard. Mustard also is used to snuggle with hot dogs.

Mustard is an expectorant, which helps the lungs eliminate phlegm, clearing the respiratory system and sinuses. The mustard represent a valuable source of vitamin C, dietary fiber and anticancer compounds.

The plants provide edible oils, condiments (seeds) and vegetables (roots, leaves stems and inflorescences). 

Brassica juncea

Mustard has a history of use as a food, spice, condiment and medicine that dates long before Biblical times. 

The word mustard comes from an old Middle English word moustarde, which probably came from old French world moust, meaning ‘must’ and ardens or burning.

The cultivation of Brassica nigra today has been practically replaced by Brassica juncea – yellow mustard. Main exporters of the seeds are the Netherlands, Italy, Eastern, Europe and China.
Mustard plants and usage