Mustard plant is useful. Leaf mustard. Features of growing mustard

Salad mustard is not in great demand among Russian summer residents; this is unfair in all respects. Culture is considered the source useful elements, which have a beneficial effect on the human body.

Low-calorie content allows you to consume mustard in unlimited quantities. Sandwich cakes with mustard will decorate festive table, their recipes are simple.

The plant is cultivated due to its low maintenance requirements, both in unprotected beds and under cover, and even on a loggia or apartment window. There is a chance to provide the whole family with a vitamin product for a year.

Description

Leaf mustard, or sinapis, belongs to vegetable annuals from the Brassica family, which are distinguished by frost resistance and the ability to produce a harvest in a short period of time. 3 weeks after planting, you can enjoy the vitamin-rich vegetable. In the first year, leaf mustard produces a rosette when grown. On next year The seeds ripen and are used for the production of mustard seasoning and for medicinal purposes.

Mustard like green salad cultivated for over 5000 years. The vegetable is believed to be native to the Indian Himalayas. But mustard is cultivated everywhere.

Leaf mustard

Today there is a variety of mustard with foliage of various shapes (wavy and smooth) and shades (from green to deep red). The height of the mustard rosette ranges from 60 cm to one and a half meters. Some giant varieties form spreading stems.

Important! The plant does not tolerate acidic soil - it is preferable to grow mustard on slightly alkaline or neutral soil.

Leaf mustard does not like planting in sunlit areas with excess moisture. When cultivating a crop in the summer season, which differs in longitude daylight hours, the area will have to be shaded using:

• slate;
• dark covering material;
• roofing felt

Short daylight hours inhibit the flowering of mustard. Cool weather conditions are required, but not everything is within the control of the vegetable grower.

Mustard propagation

Leaf mustard is propagated by seed. To get your seed material from spring-sown lettuce, which blooms in mid-June, leave several bushes for next year. The number of seeds in one pod ranges from 12 to 20 pieces. Small brownish seeds that fall on the soil multiply by self-sowing.

Seed material is purchased in specialty stores or ordered on Internet sites.

Leaf mustard

The State Register of Breeding Achievements of Russia includes 18 types of varietal salad mustard. Among them are:

• Chastushka and Ladushka;
• Lovely Prima and Arigato;
• Meiling and the Beauty of the Feast;
• Miracles in a sieve and the Doctor;
• The old doctor and Mustang.

Popular varieties of mustard

Sowing seeds and care

Mustard grows in virtually any type of soil. To grow mustard leaves, you need to prepare the soil correctly. It is advisable to choose shaded beds with loose, slightly acidic or neutral soil without close burial groundwater. TO good predecessors mustards include:

In the fall, the soil is dug up with the addition of 3 kg of compost, 15 g of superphosphate, 10 g of potassium chloride per 1 m2 of area. If the soil is acidic, add dolomite, ground egg shells, ash, slaked lime, depending on the level of acidity: per 1 m² – 0.3-0.7 kg.
Mustard is a cold-resistant crop. Seeds grow at +2…+3 °C. The appearance of sprouts occurs at +12 °C after 4-5 days. The seedlings tolerate frosts down to -6 °C.

The green vegetable is planted in 3 stages. If planting dates are violated, the mustard becomes coarser and taste deteriorates. The first sowing is carried out before April 25. Subsequent planting of fresh crops is the third ten days of May, the final replanting is carried out on August 10.

The ideal time for growing salad mustard varieties is spring or end summer season. The optimal temperature is not more than +20 °C.

Avoid sowing seeds in hot weather:

• salad mustard will shoot;
• the foliage will become coarser and lose its taste;
• Less greenery is produced.

On a note. Some summer residents sow mustard after the snow melts in March, and also practice pre-winter sowing. When planting for the winter, shoots emerge as the spring sun warms up.

When space in the greenhouse allows, sow salad mustard in the inter-rows of vegetable plants.

Follow the planting pattern:

• interval between rows – 25 cm;
• seed placement depth – 1 cm.

The furrows are watered with lukewarm water after planting. Water moderately, trying not to over-water the plants. Shoots appear after 5 days.

When 2-3 leaves are pecked, thin out the leaf mustard to ensure good development vegetable crops.

Growing mustard at home

Unassuming mustard feels good on the windowsill with the onset of cold weather. Important condition– maintaining optimal temperature regime Houses.

Growing salad mustard

Before planting, the seeds are disinfected in a slightly acidic solution of potassium permanganate. Carry out processing landing container for mustard. To speed up the germination process seed material moisten the fabric and leave for 3 or 4 days. Hatched sprouts can be grown in individual cassettes, pots, peat tablets.

The container is filled with soil from the dacha, adding vermicompost or coconut fiber. Remember the holes for liquid outlet and drainage at the bottom. Prepared soil is poured onto the expanded clay layer. Mustard seeds are buried 1 cm. Moisten the soil and cover with polyethylene.

Place mustard leaves in a cool place and wait for sprouts to appear. The ideal temperature for growing mustard in a room is up to +23 °C. Maintain air humidity at 60%.

Important! Frost-resistant varieties Mustards are not suitable for growing at home; heat-loving varieties are used.

The formation of 2-3 leaves is a signal to transplant the seedlings into a spacious container. After 21 days, mustard leaves are used in food.

Intensive watering daily prevents premature shoots. Spray mustard leaves from a spray bottle.

Secrets of caring for mustard

When leavingFor leaf mustard, the following procedures are performed:

When thinning salad mustard, do not pull out the shoots along with the roots. Cut mustard bushes at soil level, leaving the roots to decompose in the ground. Manipulation benefits the garden plot:

Harvesting

It can be eaten a month or a little earlier after planting. When mustard leaves reach 10-15 cm in height, they begin harvesting. As soon as the mustard produces flower stalks, harvest vegetable crop from the garden are suspended. Leaf rosette cut with a sharp knife or scissors.

Cultivating salad mustard from seeds is not difficult. Inclusion salad vegetable added to your diet will not cause any harm. Beneficial features Leaf mustard is allowed to be used not only in cooking, but also as green manure:

• improves the biological activity of the soil;
• disinfects the soil from phytopathogens.

Today we’ll talk about a newcomer from China and a close relative of cabbage – salad mustard. Let's figure out what kind of plant this is and how to grow it.

– annual, cross-pollinating, early-ripening, cold-resistant plant. It is widespread in the countries of Southeast Asia, China, Japan, and India. It is cultivated in the USA and Europe.

The plant received its name for the mildly pungent flavor of the leaves, reminiscent of the taste of table mustard. The leaves are tasty, containing a lot of potassium, vitamin C and provitamin A, as well as calcium, phosphorus and iron salts. This allows us to classify salad mustard as one of the most valuable green vegetables.

Oils used for food, technical and medicinal purposes are obtained from mustard seeds. Chinese traditional medicine uses mustard oil as a pain reliever for superficial skin injuries, tumors, and burns. Salad mustard juice is considered an antidote for mushroom poisoning.

There are many varieties of mustard, differing primarily in shape, color, leaf pubescence, the presence of an edible stem or stem fruit, and also decorativeness. , or rather, its leaves, are used in salads and for preparing side dishes for a variety of meat and fish dishes. Mustard forms a fairly developed rosette of leaves on moist fertile soils

and in cool weather conditions. On dry, poor soils and in hot weather, its leaves grow weakly, quickly become coarse, and the plant blooms. Since mustard is an unpretentious and cold-resistant plant, it can be grown in open ground - With early spring before late autumn

; in greenhouses or on a window - in winter. All varieties of salad mustard are early ripening (20-30 days pass from sowing to harvesting). Largest harvest and more High Quality

obtained with early spring and late summer sowing.

Salad mustard is grown as an independent crop and as a sealant when growing slow-growing carrots, beets or wide-row crops (cabbage, tomatoes). The best predecessors of this crop are cucumbers, tomatoes, early potatoes , onion. The soil for sowing salad mustard is prepared in the fall: it is dug up and filled with compost (3-6 kg/sq.m), superphosphate (15 g/sq.m) and potassium chloride (10 g/sq.m). You can get by organic fertilizer , if there is one in sufficient quantity. Before sowing in spring, the plot heavy soils

they dig up, loosen on the lungs. cruciferous flea beetle Mustard seedlings are pollinated with ash. The plants are thinned, leaving a gap of up to 5 cm in the row, then up to 10 cm. After thinning, the plants are fed nitrogen fertilizers(10 g of urea per 10 liters of water) or a solution of mullein (1:10), chicken manure (1:15).

Harvesting begins when the plant height is 10-15 cm. Mustard yield is 0.3-0.5 kg/sq.m. m. Salad mustard They can also be successfully grown at home, scattered in shallow boxes with a light soil mixture. After 10-12 days, the leaves are ready for consumption.

Mustard is very popular and widespread as green manure on personal plots. It enriches the soil with organic matter, phosphorus and sulfur, and also disinfects it. Mustard germinates quickly and quickly accumulates green mass. It can be sown at any time when the soil is free: before, after sowing and between the growth of main crops.

Autumn sowing of mustard - good remedy from the wireworm, which “stitches” the potatoes. When broadcast sowing for fertilizer, the sowing rate of mustard seeds increases to 4 g/sq.m. m, and for protection against wireworms - up to 5-6 g/sq.m.

Calorie content and features of the product composition. How can mustard greens help in healing the body? Can everyone eat it? How the plant is used in cooking: preparation features, interesting recipes.

The content of the article:

Leaf mustard (Brassica) is annual plant from the Cruciferous family. It is believed that its homeland is China. It is a salad crop with large leaves of various shapes. Depending on the variety, not only the shape of the leaves changes, but also the size of the plant. On average, its height is about 30 cm, but some varieties reach 60 cm. Leaf mustard is actively cultivated today in its homeland, that is, in China, as well as in Japan and India. In these countries, it is widely used in cooking, adding to fresh salads, sandwiches, hot dishes. The product adds piquancy to the dish; its taste is reminiscent of both green salad and spicy horseradish. Leaf mustard is also respected in other regions. For example, in America it is used in cooking steaks, and in Italy they make aromatic spicy pasta with it. In Russia, the culture, unfortunately, is not popular, despite the fact that it is not capricious and growing leaf mustard in our climate is not difficult. Has an enviable chemical composition, it is rich in various minerals, vitamins and other biologically active components, and therefore, of course, its consumption has a beneficial effect on the body.

Composition and calorie content of mustard leaves

Like any other salad crop, it has a modest calorie content, and therefore it can be included without fear even in a strict diet.

The calorie content of mustard leaves is 27 kcal per 100 g, of which:

• Proteins - 2.9 g;
• Fats - 0.4 g;
• Carbohydrates - 4.7 g;
• Dietary fiber - 3.2 g;
• Water - 90.7 g;
• Ash - 1.36 g.

Macroelements per 100 g:

• Potassium - 384 mg;
• Calcium - 115 mg;
• Magnesium - 32 mg;
• Sodium - 20 mg;
• Phosphorus - 58 mg.

Microelements per 100 g:

• Iron - 1.64 mg;
• Manganese - 0.48 mg;
• Copper - 165 mcg;
• Selenium - 0.9 mcg;
• Zinc - 0.25 mg.

Vitamins per 100 g:

• Vitamin A, RE - 151 mcg;
• Alpha carotene - 10 mcg;
• Beta carotene - 1.79 mg;
• Beta cryptoxanthin - 40 mcg;
• Lutein + Zeaxanthin - 3730 mcg;
• Vitamin B1 - 0.08 mg;
• Vitamin B2 - 0.11 mg;
• Vitamin B4 - 0.5 mg;
• Vitamin B5 - 0.21 mg;
• Vitamin B6 - 0.18 mg;
• Vitamin B9 - 12 mcg;
• Vitamin C - 70 mg;
• Vitamin E - 2.01 mg;
• Vitamin K - 257.5 mcg;
• Vitamin RR, NE - 0.8 mg.

Essential amino acids per 100 g:

• Arginine - 0.197 g;
• Valine - 0.105 g;
• Histidine - 0.048 g;
• Isoleucine - 0.098 g;
• Leucine - 0.083 g;
• Lysine - 0.123 g;
• Methionine - 0.025 g;
• Threonine - 0.072 g;
• Tryptophan - 0.03 g;
• Phenylalanine - 0.072 g.

Fatty acids per 100 g:

• Omega-3 - 0.018 g;
• Omega-6 - 0.02 g;
• Saturated - 0.01 g;
• Monounsaturated - 0.092 g;
• Polyunsaturated - 0.038 g.

The plant also contains digestible carbohydrates in the form of mono- and disaccharides (sugars) - 100 grams contain 1.32 g.

Useful properties of mustard leaves

The Chinese are distinguished by excellent health and high life expectancy. Of course, we will not assure that they owe this fact to their love for the spicy salad crop, however, one way or another, mustard leaves have a rich composition of useful components and definitely make a significant contribution to the health of the body when consumed regularly.

Let's take a closer look at the benefits of mustard greens:

1. Strengthening of cardio-vascular system . The product has a beneficial effect on the heart and blood vessels. It reduces the likelihood of heart disease and acute heart failure. It cleanses blood vessels well, and is especially effective in lowering cholesterol levels, which helps prevent thrombosis, atherosclerosis and other dangerous vascular diseases.
2. Prevention of cancer development. Antioxidants with high degree activity - quercetin and kaempferol. These elements help regulate the level of free radicals, which, when in excess, lead to the formation of abnormal molecular bonds, which in turn triggers the development of tumor processes. By reducing the level of free radicals, quercetin and kaempferol also reduce the likelihood of developing cancer.
3. Anti-inflammatory effect. Powerful anti-inflammatory properties are due to the high content of vitamin K and the presence of Omega-3 acids.
4. Normalization of work digestive system . First of all, the positive properties of the product in relation to the gastrointestinal tract are expressed in the normalization of intestinal motility, this is possible due to the content of fiber and water in the composition. Thus, this salad crop is great way get rid of constipation, flatulence and other intestinal disorders. Another beneficial property of mustard leaves for digestion is stimulating appetite, this is facilitated by mustard oil, which is part of the plant. Of course, for those who are on a diet, stimulating the appetite is not the most beneficial effect, but if we're talking about about toxic manifestations, mental fatigue and other unhealthy causes of decreased appetite, mustard leaves are the solution to the problem.
5. Strengthening the immune system. Of course, salad culture also has a general healing effect on the entire body, thanks to the presence large number useful components in the composition. Regular use of the product leads to the restoration of vitamin and mineral balance and increases the body's defenses.
6. Beneficial effect on bones and joints. Mustard leaves play an important role in strengthening bone tissue and joints, which makes its use especially necessary for people in old age.
7. Beneficial effect on fetal development. High content folic acid makes mustard leaves an essential product in the diet of women preparing to conceive a child, as well as those in the early stages of pregnancy. Folic acid is the main vitamin for expectant mothers, as it plays a critical role in DNA synthesis and development nervous system fetus
8. Improved skin condition. Regular consumption of the culture has a positive effect on the condition of the skin. Fiber, which is part of the plant, helps remove toxins, which often cause the appearance of various imperfections. In addition, the leaves contain a lot of vitamin A, which also has a beneficial effect on the condition of the skin.

The benefits of the product are really great; this plant is often compared to spinach, and this crop is a real storehouse of health. It is noteworthy that in Russia, during the time of Catherine II, mustard leaves were highly valued as tasty and useful product, it’s a pity that few people remember this today.

Contraindications and harms of mustard leaves

Despite the impressive list of beneficial properties of mustard leaf, it, unfortunately, is not recommended for use by everyone. Firstly, it is worth saying that there is a fine line between the benefits and harm of mustard greens, and the name of this line is measure. This means that even a healthy person should not abuse this product, otherwise one or another unpleasant symptom may appear.

However, some people are not recommended to eat the product in normal doses that are not dangerous for a healthy person. Patients with gallbladder and kidney disease are primarily at risk. The leaves of the plant contain substances such as oxalates, which negatively affect the condition of people suffering from the above ailments.

In addition, it is worth saying that if you are prescribed calcium therapy, it is better to avoid using the product, as it interferes with the absorption of this mineral into the blood. Also, you should not eat it while using anticoagulants - these drugs are aimed, among other things, at reducing the level of vitamin K in the body, and mustard leaves will increase it.

It is impossible not to mention that, like any other spicy crop, leaf mustard should be introduced into the diet with extreme caution if there is serious illnesses heart and digestive system.

Allergy sufferers and pregnant and breastfeeding women should also be careful. The active components of the plant may cause individual intolerance.

If you have health problems or are taking medications that were not mentioned in this section, most likely mustard greens are not contraindicated for you, but it is still better to consult with your doctor before introducing the product into your diet.

How to eat mustard greens

Certainly, The best way eat leaf mustard - add it to fresh in the salad. It can also accompany serving meat or other hot dishes. It is not forbidden to use the plant as a spice, but in this case it is better to add it a couple of minutes before preparing the dish, this way more nutrients will be preserved.

As for the preparation of leaf mustard, this is a very controversial point. Salad crops are rarely preserved for a long time, because they are mainly used fresh, and after freezing and drying, the product can be used purely as a spice.
And, nevertheless, if this option suits you, you, of course, can stock up on mustard leaves for the winter. It can be frozen or dried like any other greens.

Drying is best done on outdoors(the leaves must first be washed and cut), but you can also use the oven, but try not to raise the temperature above 40 degrees. Freezing is even easier; the greens only need to be washed, dried, chopped, put in plastic containers, closed with a tight lid and put away. freezer.

You can also marinate or salt mustard leaves, for example, according to this recipe:

• Wash the leaves (1 kg), dry and cut into pieces of the desired size.
• Cut into half rings onion(1 piece).
• Prepare the marinade: mix water (3 liters), salt (4 tablespoons), sugar (8 tablespoons), vinegar (2 tablespoons), bring it to a boil.
• Place the mustard and onions in jars, pour in the slightly cooled marinade and roll up the jars or close them with a tight lid.

This preparation can be stored at room temperature, and you can try it within a day.

Recipes with mustard greens

So, as we said above, the use of the product in cooking is not limited to strict limits. It sounds equally good in both cold and hot dishes, except perhaps it would hardly be appropriate in desserts. But leaf mustard will add piquancy and unusual original notes to other recipes, so if you want to make changes to an already boring dish, try using a hot-spicy culture native to China for this purpose.

And if you don’t want to experiment, use ready-made recipes:

1. Healthy sandwich. Fry toast bread (4 slices) in a frying pan in a small amount of vegetable oil or toast in a toaster. Boil chicken breast(1 piece). Prepare the sauce paste: mix crushed mustard leaves (50 grams), olive oil(1 tablespoon) and crumbled cheese (100 grams). Cut the tomato into thin slices (1 piece), and the breast into slices. Place a little pasta on each slice of bread, then a couple of tomato slices and a few slices of breast.
2. Fried mustard with garlic. Heat vegetable oil (1 tablespoon) in a deep frying pan, fry thin slices of onion (120 grams) until golden brown, then add chopped garlic (2 cloves) and cook until its smell spreads throughout the kitchen. Add chopped mustard leaves (500 grams) and pour in broth - meat or vegetable (3 tablespoons). Simmer until the leaves become soft. Add sesame oil (1/4 teaspoon) to the finished dish, salt and pepper to taste. This interesting side dish can be served with any meat as an addition to the main side dish, for example, rice or potatoes.
3. Fresh mustard greens salad. Green onions(20 grams) cut into slices, tomatoes (150 grams) and bell pepper(150 grams) - in medium-sized cubes. Tear cilantro (10 grams) and mustard leaves (40 grams) with your hands. Place all vegetables and herbs in a bowl. Prepare the dressing: mix vegetable oil (25 ml), lemon juice(1 teaspoon), salt and pepper to taste. Pour the dressing into the salad, let it sit for about five minutes and eat.
4. Spicy pork with green beans. Heat vegetable oil (2 tablespoons) in a wok or saucepan and fry green beans(200 grams) for 5 minutes and transfer to a plate. Make a high heat, add minced pork (400 grams) and fry it for 5-10 minutes, then return the beans, add mustard greens (100 grams), any wine (3 tablespoons) and soy sauce (3 tablespoons). Simmer the dish for another 3-5 minutes. Ready dish salt and pepper to taste, sprinkle with sesame seeds.

Leaf mustard is a great way to make even not entirely healthy dishes healthy, and therefore if you like the taste of this product, try to use it in the kitchen as often as possible, without forgetting, of course, about reasonable limits.

Mustard leaves have an interesting feature: when reheated, nitrates can be converted into harmful components - nitrites and nitrosamines. This transformation occurs due to the activity of a group of bacteria that multiply in nitrate-rich foods. That is why it is better to cook hot dishes with mustard leaves in one serving to avoid reheating. By the way, the same interesting feature Spinach also has.

Culture demands minimal care, it has only two main “requirements” - loosening and watering. If you forget about the latter, the leaves become tasteless and rough. Mustard grows very quickly; within four weeks after planting you can get good bunches of lettuce.

Despite the fact that mustard greens are often compared to spinach in terms of healthiness, its closest “green” relative is arugula.

One of the best varieties the plants are considered “Saladnaya 54” and “Volnushka”.

It is noteworthy that leaf mustard can be found in our climate in growing wild, in abandoned gardens, vacant lots, near roads.

The culture is used to obtain oil, which can be used for salad dressing.

Watch a video about mustard greens:

Leaf mustard is a real storehouse of useful substances, but it is also a tasty product that adds piquancy and originality to any dish. It’s not so easy to find it in our stores, but if you do, be sure to buy it and try it. And if you like this crop, you can grow it yourself in the country or at home in pots. However, before introducing the product into your diet, read its contraindications.

Hot mustard greens, also known as mustard greens, are one of the most nutritious green leafy vegetables. It contains more vitamins A and K, carotenes and flavonoid antioxidants than regular vegetables and fruits. The plant belongs to the Brassica family, which also includes cabbage, Brussels sprouts and broccoli. His scientific name- Brassica juncea. It originates from the plains in the Himalayan foothills of the Indian subcontinent and is cultivated by humans, valued for its leaves and oil-containing seeds. Between November and March, mustard leaves are at their most fragrant.

On the pages of the Nutrition And You resource, a lot of interesting things have been written about the beneficial properties of mustard greens. There are several cultivated varieties of this plant. The leaves are harvested when the mustard plant reaches approximately 60 centimeters in height. If left undisturbed, it can reach 1.5 meters in height. Golden-yellow flowers will bloom at the top of the plant, which contain the seeds.

For fresh leaves mustard is characterized by deep green color. Usually the leaves are flat. They may have scalloped, frilled, or "lace" edges depending on the variety. Mustard seeds are a common spice.

Health Benefits of Mustard

Like spinach, mustard greens are a treasure trove of health-promoting and disease-preventing phytonutrients.

Mustard leaves are incredibly low in calories (27 kilocalories per 100 grams of raw mustard leaves). It is also low in fat. Dark green mustard leaves contain phytonutrients, vitamins and minerals in sufficient quantities. In addition, they contain significant amounts of dietary fiber, which helps control cholesterol levels by preventing its absorption in the intestines. Eating adequate amounts of dietary fiber normalizes the elimination of waste from the body and thus provides protection against hemorrhoids, constipation and colon cancer.

Mustard greens are very good source Vitamin K. 100 grams of fresh mustard leaves contains approximately 257.5 micrograms of vitamin K-1 (phylloquinone), which is approximately 215% of the recommended daily intake. Vitamin K is hypothesized to play a role in bone formation by increasing osteotropic activity in bones. It has also been found to limit the damage done to neurons in the brain in Alzheimer's disease.

Mustard greens are also a rich source of antioxidants, which include flavonoids, indole, sulforaphane, carotenes, lutein and zeaxanthin. Indoles, primarily diindolylmethane (DIM) and sulforaphane, have established effects against breast, colon, and ovarian cancers by inhibiting cancer cell growth and exerting a cytotoxic effect on cancer cells.

Fresh mustard leaves are also a moderate source of B complex vitamins, which include folic acid, pyridoxine, thiamine, riboflavin and other vitamins. 100 grams of fresh mustard leaves contain approximately 12 micrograms (about 3% of the recommended daily intake) of folic acid. This water-soluble vitamin plays an important role in DNA synthesis and cell division. Taking this vitamin during pregnancy may help prevent children from developing neural tube defects.

Fresh mustard leaves are an excellent source of vitamin C. Vitamin C (ascorbic acid) is a powerful natural antioxidant that provides protection against damage. free radicals damage and influenza and similar viral infections.

Mustard leaves are also an excellent source of vitamin A (3024 international units per 100 grams, which is 101% of the recommended daily intake for this vitamin). Vitamin A is nutrient necessary to maintain healthy mucous membranes and skin. It is also necessary for good vision. Eating natural fruits rich in flavonoids helps provide protection against lung and oral cancers.

Fresh mustard greens are also an excellent source of several minerals, including calcium, iron, magnesium, potassium, zinc, selenium and manganese.

It is known that regular consumption of mustard greens helps prevent arthritis, osteoporosis, and iron deficiency anemia. This green is also believed to provide protection against cardiovascular diseases, asthma, and colon and prostate cancers.

Warning

As with spinach, reheating mustard greens can also convert nitrates into nitrites and nitrosamines. This happens under the influence of a certain bacterium, for which food rich in nitrates is a favorable environment. The resulting compounds may be harmful to health.

Because these greens are high in vitamin K, patients taking anticoagulants should avoid eating them as they increase blood levels of vitamin K, which these medications often seek to lower.

Mustard contains oxalic acid, a natural compound that is present in some vegetables. In some people, it may crystallize in the urinary tract into oxalate stones. Therefore, those people who are aware of oxalate stones in their urinary tract are advised to avoid eating Brassica vegetables.

Mustard greens may also contain goitrogens, which interfere with hormonal production. thyroid gland. This can lead to a deficiency of the hormone thyroxine in people with thyroid dysfunction.

Nutritional value mustard greens

The percentage of daily intake is given in parentheses. Nutritional value is given per 100 grams of fresh raw mustard greens according to information from the Ministry Agriculture USA, listed on the pages of the Nutrition And You resource.

General information:
energy value - 27 kilocalories (1%);
carbohydrates - 4.67 grams (3.6%);
protein - 2.86 grams (5%);
fats - 0.42 grams (2%);
fiber included in the food - 3.20 grams (9%).

Vitamins:
folic acid (vitamin B9) - 12 micrograms (3%);
niacin (vitamin B3) - 0.800 milligrams (5%);
pantothenic acid - 0.210 milligrams (5%);
pyridoxine (vitamin B6) - 0.180 milligrams (14%);
riboflavin (vitamin B2) - 0.110 milligrams (8%);
thiamine (vitamin B1) - 0.080 milligrams (7%);
vitamin A, which is very abundant in dandelion - 3024 international units (IU, IU) - 101%;
vitamin C - 70 milligrams (117%);
vitamin E - 0 milligrams (0%);
Vitamin K, an incredibly rich source of which is sage - 257.5 micrograms (215%).

Electrolytes:
sodium - 20 milligrams (1.3%);
potassium - 384 milligrams (8%).

Minerals:
calcium - 115 milligrams (11.5%);
copper - 0.165 milligrams (18%);
iron - 1.64 milligrams (20%);
magnesium - 32 milligrams (8%);
manganese - 0.480 milligrams (21%);
selenium - 0.9 micrograms (1.5%);
zinc - 0.25 milligrams (2%).

Phytonutrients:
beta-carotene (ß-carotene), which carrots are rich in - 1790 micrograms;
beta-cryptoxanthin (ß-cryptoxanthin) - 40 micrograms;
lutein-zeaxanthin - 3730 micrograms.

The mustard plant contains a large number of useful substances and is considered a medicinal product. It is used for the treatment and prevention of various diseases. This seasoning is also actively used in cooking. It is indispensable in Asia, Europe, America.

Mustard is a nutritious food. 100 g contains more than 500 kcal. Substances such as proteins, carbohydrates, fats, and dietary fiber are present. The composition contains folic and pantothenic acids, niacin, pyridoxine, riboflavin, thiamine, as well as vitamins C, A, E, K. Micro- and macroelements include sodium, calcium, potassium, magnesium, iron, copper, manganese, zinc and selenium .

Description and types

Mustard belongs to the Brassica family. Outwardly she looks like weed rapeseed. Is annual herbaceous plant. The root has a taplike appearance. It can go 2-3 m deep into the ground. The stem is erect and branched. The leaves below have a pinnately incised shape. They are quite large, completely green. The top greens are short-petioled. The shape of the plates is the same as the bottom ones. They have a bluish tint.

The inflorescences are collected together and located at the top of the trunk and branches. The fruit is a thin pod cylindrical. It has an awl shape. It grows from 0.7 to 1.2 cm in length. The veins intertwine on the valves. The seeds are small balls with a diameter of up to 1 mm. They have a brownish-red, black-gray and sometimes yellow tint. The crop blooms in May. The seeds ripen in June. Mustard is an excellent honey plant.

There are 3 main types of such culture:

1. 1. Black. It is also called French. This variety is grown in France and Italy. The seeds have a faint aroma. The famous table mustard is prepared from them. An example is ravigote sauce and Dijon mustard.
2. 2. Gray. It is also known as Sarepet. It is grown in Ukraine, Kazakhstan, and Russia. It tastes like black. Sold as flour. The lighter it is, the better the quality. Popular varieties These types of mustard are Mustang, Zelenolistnaya, Zarya, Prelestnaya, Yadrenaya, Sadko, Vesnushka, Donskaya 5, Slavyanka, Aregoto, Yubileiny.
3. 3. White. Also called English. This variety has no aroma at all, so when preparing various dishes it is supplemented with other seasonings. It is usually not eaten but used to make mustard oil. Popular plant varieties are Carolina, Etalon, Talisman, and Zelenda.

Separately, breeders created salad varieties of mustard. Their foliage is more delicate in flavor and texture. The greenery is growing quickly. It is used for preparing salads and side dishes. Only young leaves are used. Some varieties have a thick root that can also be eaten. The plant reaches a height of 30-60 cm. The most popular salad mustard varieties are Krasnolistnaya, Muravushka and Volnushka.

Useful properties and contraindications

The beneficial properties of mustard are that it:

1. 1. Helps with malignant neoplasms. In particular, this applies to cancer of the cervix, breast, colon and Bladder. Anti-cancer properties are associated with the presence of phytonutrients in the composition, which inhibit the development of malignant cellular structures.
2. 2. Treats psoriasis. Scientists have proven the ability of seeds to influence the synthesis of enzymes catalase, glutathione peroxidase and superoxide dismutase, which affect the development of autoimmune disorders in chronic form. When using mustard for psoriasis, the therapeutic effect has been confirmed.
3. 3. Used to treat contact type dermatitis. Seed extract accelerates the regeneration process and eliminates swelling associated with irritation skin as a result of exposure to chemicals and toxic substances.
4. 4. Used for the prevention and treatment of cardiovascular diseases. Mustard oil contains fatty acids, including Omega-3. It prevents myocardial infarction. If you use such a product, the likelihood of disruption of the rhythm of the heart muscle decreases. Also, mustard-based products can eliminate pain in this area.
5. 5.Suitable for disease prevention and treatment respiratory system. The seeds have a warming effect, which is very beneficial for human health. That is why the plant is used for baths and mustard plasters in the treatment of bronchitis, cough and other things. You can make compresses from mustard oil and camphor. They improve blood flow, suppress asthma attacks, and clear the respiratory tract of mucus. Mustard extract can be used as a gargle to relieve swelling from a sore throat.
6. 6. Eliminates pain and spasms. It is recommended to make applications with mustard oil, as they have an analgesic effect. They can be used for muscle pathologies such as paralysis of the limbs and rheumatism.
7. 7. Helps with poisoning. If the body suffers from intoxication caused by drinking alcohol or other narcotic substances, then it is recommended to drink a decoction of mustard. This remedy quickly removes toxins and eliminates the symptoms of poisoning.
8. 8. Promotes hair growth. Mustard oil is a strong stimulator for these processes. In addition, the product contains a large amount of vitamin that will nourish the hair, so that the strands will look much better.
9. 9. Improves the condition of the skin. The seeds are used to prepare a paste, which is used in cosmetology to treat acne. This composition eliminates ringworm. To cleanse your facial skin, you can use mustard seed scrub.
10. 10. Helps with diabetes. It has antioxidant properties, reduces the level of glucose concentration in the blood, thereby preventing lipid oxidation. Also helps stimulate metabolic processes in the human body.
11. 11. It has a beneficial effect on the health of the reproductive system of men and women, as it improves hormonal levels.
12. 12. Maintains healthy bone tissue, as it contains large amounts of calcium and magnesium. Reduces the likelihood of developing osteoporosis.
13. 13. Reduces blood cholesterol levels. Substances from the plant extract bind bile acids, which consist of cholesterol, and promote their excretion. Thanks to this, the product cleanses blood vessels of plaque, prevents the formation of blood clots, and reduces the risk of developing atherosclerosis and thrombosis.
14. 14. Slows down the aging process. This is due to the antioxidant properties of the plant, which are due to the presence of folic acid, vitamin A, flavonoids, carotene, and lutein.

Despite the great benefits for the body from a plant such as mustard, it is necessary to remember the contraindications. These include pulmonary tuberculosis, pneumonia, and kidney pathologies. Need to be careful people who have heart problems, stomach ulcers, and chronic enterocolitis. The plant can be harmful to people who have individual poor tolerance to such a product. In this case, it develops allergic reaction. In addition, it is necessary to remember that prolonged contact with mustard plasters causes irritation on the skin, so you should always monitor the timing of the procedure.

Use in folk medicine

IN folk medicine There are many recipes with mustard. They help in the treatment of various pathologies:

1. 1. For a cold. It is recommended to pour mustard powder into woolen socks and put them on your feet. In this case, you need to drink a lot of water or other warm drinks (a decoction with raspberries, linden inflorescences, black currant leaves).
2. 2. For pain in the feet and knees. It is necessary to apply a compress. You will need 1 tbsp. l. table salt, soda, vinegar and mustard powder. Mix all ingredients thoroughly and apply the paste to the sore spot. After 2-3 days the problem will disappear.
3. 3. For hiccups. It is necessary to prepare a paste by mixing a small amount of vinegar and mustard powder. Apply the resulting product to one third of the tongue. The sensations will be unpleasant, but after a few minutes the hiccups will disappear. The pulp will need to be washed off and rinsed out.
4. 4. For pneumonia and chronic bronchitis. You need to prepare a healing compress. You will need to take 1 tsp. mustard powder, medium-sized onion (grid it), 1 tbsp. l. honey, sunflower oil, goat fat and alcohol. Mix all ingredients thoroughly to obtain a homogeneous thick mass. You need to lubricate wax paper with it, and then apply everything to a place on the body in the lung area. It is recommended to leave this warming compress on throughout the night. Unlike mustard plasters, it has a more gentle effect, so a strong burning sensation will not appear.
5. 5. When coughing. It is recommended to prepare a compress cake from 3 tbsp. l. wheat bran. Add 1 tsp to them. sunflower oil, vodka, honey and mustard powder. Knead everything, adding a small amount warm water. The skin must first be covered with a cloth, and then the resulting cake must be laid out. For children, you can make a different compress. Mix 1 tbsp. l. honey and mustard powder, and then add 2 tbsp. l. boiled mashed potatoes.
6. 6. For hemorrhoids. It is recommended to do steam baths. You need to take 4 tbsp. l. mustard powder per 3 liters of boiling water. Pour the liquid into a bucket and sit on it, wrapping your lower body in a blanket. The procedure should last no more than 5-10 minutes.