Mustard Seeds

• Plant Appearance: A herbaceous plant with broad, often lobed green leaves and clusters of bright yellow, four-petaled flowers, especially during late winter and early spring. These flowers eventually develop into slender seed pods.
• Leaves (Sarso ka Saag/Mustard Greens): Have a pungent, slightly bitter, and peppery taste that mellows when cooked. They are a staple leafy green, particularly in Northern India.
• Seeds: Small, round seeds that can be yellow, brown, or black. They have a sharp, pungent flavor when crushed or cooked.
• Mustard Oil: Extracted from the seeds, it’s widely used as a cooking oil and for massage, especially in Eastern and Northern India, known for its strong flavor and aroma.

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Nutritional Benefits

 

Both mustard greens and mustard seeds are highly nutritious:

• Mustard Greens (Sarso ka Saag):
  • Excellent source of Vitamins K, A, and C, crucial for bone health, vision, and immunity.
  • Rich in fiber, aiding digestion.
  • Contains folate and various antioxidants.
• Mustard Seeds & Oil:
  • Seeds contain fiber, protein, and minerals like selenium, magnesium, and manganese.
  • Mustard oil is known for its monounsaturated and polyunsaturated fats, considered healthier than saturated fats.