Mustard seeds, also known as Brassica juncea, have been highly prized culinary oil-seeds in use since earlier times. The seeds are fruit pods obtained from the mustard plant, in the Brassica family. Some of the close members of mustards in this family include cabbage, broccoli, brussels-sprouts and others.
Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crops in Canada, India, China, and temperate climates of the European region.
The plant reaches about 4 to 5 feet in height and bears golden yellow coloured flowers. They are tiny, round seeds measuring about one mm in diameter and found encased inside a fruit pod.
There are three main varieties of mustard grown worldwide for use.
The health benefits of mustard seeds are numerous as they are indeed very rich in phytonutrients, 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 fibre.
Mustard seeds are an excellent source of essential B-complex vitamins such as foliates, niacin, thiamin and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
The seeds are an excellent source of vitamin-E and 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 mucosa and skin by protecting it from harmful oxygen-free radicals.
Mustards are rich source of calcium. Manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth. Manganese used by the body as a cofactor for the antioxidant enzyme superoxide dismutase. Copper required in the production of red blood cells. Iron is essential for the red blood cell formation and cellular metabolism.
Medicinal uses
Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain. In some countries, mustard oil is applied to the scalp and is believed to stimulate hair growth. Its ground seeds act as a laxative, stimulant to the gastric mucosa and increase intestinal secretion.
Culinary uses
Mustards are used extensively in Indian, Pakistani, Bangladeshi, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in the kitchen.
The aroma and pungent flavour of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme.
In general, mustard seeds and its oil are considered safe for human consumption, when used in small amounts. A large quantity of mustard may cause gastric irritation, bleeding from the stomach and intestinal mucosa. It may cause skin burn, when applied over skin for longer time. The Erucic acid in mustard has been found to have possible genotoxic and carcinogenic effects in laboratory animal studies.
