Although yellow mustard, as we know it, has a spicy, slightly nutty taste, many people think that mustard seed lacks this flavor. This is because the typical taste develops only after the seed comes into contact with liquids, a step required to activate the enzyme myrosinase. This subsequently causes the release of the typical mustard flavor, which can often be quite sharp and spicy.
General information:
From Wikipedia: “Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba).
Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment known as prepared mustard.
An archaic name for the seed is eye of newt. Often misunderstood for an actual eye of a newt, this name has been popularly associated with witchcraft ever since it was mentioned as an ingredient to a witch's brew in Shakespeare's famous play Macbeth.”
Regional usage:
“These mustard seeds are known in Hindi, Urdu, and Punjabi as sarson (Indian colza, Brassica rapa subsp. trilocularis, syn. Brassica campestris var. sarson), in Bengali as shorshe. These are used as a spice in Pakistan, Northern India, Nepal, and Bangladesh. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, called sarson ka saag in Urdu and Hindi (sarron da saag in Punjabi).
In Maharashtra, it is called as mohari, and is used frequently in Marathi recipes. Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi.
Raai (Gujarati), Mohari (Marathi: मोहरी ), aavalu (Telugu: ఆవాలు), kadugu (Tamil: கடுகு), or sasive (Kannada:ಸಾಸಿವೆ), kadugu (Malayalam: കടുക്) variety of Indian pickle consisting mainly of mangoes, red chilli powder, and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in southern India with its origin in Andhra Pradesh.”
Cultivation:
“Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.
In Pakistan, rapeseed-mustard is the second most important source of oil, after cotton. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil.
Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein.”
Mustard seed:
“Mustard seed contains about 20 to 36 % of a nutty, mild mustard oil, 28 % protein and the glycosides sinalbin (white mustard) and sinigrin (brown and black mustard), which are responsible for the spicy taste as well as for stimulating the appetite and digestion.*”
Note (italics): * = Translation from a German Wikipedia entry
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 487 kcal 2'038 kJ | 24.3% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 29 g | 41.1% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 1.5 g | 7.6% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 35 g | 12.9% Recommended daily allowance according to the GDA: 270g |
Sugars | 14 g | 15.8% Recommended daily allowance according to the GDA: 90g |
Fiber | 6.6 g | 26.2% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 25 g | 49.9% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:5.0 mg) | 13 mg | 0.5% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Prot | Tryptophan (Trp, W) | 0.50 g | 202.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Fat | Alpha-Linolenic acid; ALA; 18:3 omega-3 | 3.9 g | 193.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Min | Iron, Fe | 18 mg | 132.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Elem | Phosphorus, P | 840 mg | 120.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Prot | Threonine (Thr, T) | 1.1 g | 116.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vit | Niacin (née vitamin B3) | 16 mg | 102.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Min | Manganese, Mn | 1.8 mg | 90.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Prot | Isoleucine (Ile, I) | 1.1 g | 87.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Prot | Valine (Val, V) | 1.3 g | 81.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Prot | Lysine (Lys, K) | 1.5 g | 81.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 3.9 g | 193.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 2.6 g | 26.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.50 g | 202.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 1.1 g | 116.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 1.1 g | 87.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Lysine (Lys, K) | 1.5 g | 81.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Valine (Val, V) | 1.3 g | 81.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Leucine (Leu, L) | 1.8 g | 73.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 1.0 g | 66.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.48 g | 51.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Niacin (née vitamin B3) | 16 mg | 102.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Thiamine (vitamin B1) | 0.54 mg | 49.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Riboflavin (vitamin B2) | 0.38 mg | 27.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Biotin (ex vitamin B7, H) | 10 µg | 20.0% Recommended daily allowance according to the EU: LMIV-2011: 50 µg |
Vitamin B6 (pyridoxine) | 0.20 mg | 14.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Pantothenic acid (vitamin B5) | 0.50 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin A, as RAE | 6.0 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Phosphorus, P | 840 mg | 120.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Magnesium, Mg | 300 mg | 80.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Calcium, Ca | 520 mg | 65.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Potassium, K | 680 mg | 34.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Sodium, Na | 5.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Iron, Fe | 18 mg | 132.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Manganese, Mn | 1.8 mg | 90.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Zinc, Zn | 4.7 mg | 47.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Copper, Cu | 0.41 mg | 41.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Iod, I (Jod, J) | 5.0 µg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 150 µg |
Fluorine, F | 50 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg |
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