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Brown mustard seed

Brown mustard seed is used in cooking whole, in the form of mustard powder, or as a mustard paste. Its sharp taste make it a versatile spice.
The information we compiled for this ingredient is almost complete and includes many specific details.
6%
Water
 39
Macronutrient carbohydrates 39.41%
/28
Macronutrient proteins 28.12%
/32
Macronutrient fats 32.47%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 2.6g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 3.9g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 1:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 2.64 g to essential alpha-linolenic acid (ALA) 3.86 g = 0.68:1.
Ratio Total omega-6 = 2.64 g to omega-3 fatty acids Total = 3.86 g = 0.68:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Brown mustard seed are the seeds that mature in the pods of the mustard plant Brasssica juncea. They are spicier than yellow mustard seed and are the main ingredient in Dijon mustard. Apart from culinary uses, the mustard plant is also used in phytoremediation to detoxify lead-contaminated.

Culinary uses:

From Wikipedia: The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisines. Cultivars of B. juncea are grown for their greens, and for the production of oilseed. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard.
Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States. Essential oil of mustard, however, is accepted as GRAS (Generally Recognized as Safe). But in Russia, this is the main species grown for the production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.
The leaves are used in African cooking, and all plant parts are used in Indian cuisine, particularly in the mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a dish called sarson da saag (mustard greens) is prepared. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai.
1

Asian cuisine: The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish and steamed rice, but can also be eaten with chapati (griddle breads). Brassica juncea (especially the seeds) is more pungent than greens from the closely related Brassica oleracea (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of "mixed greens".
Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment. Many varieties of B. juncea cultivars are used, including zha cai, mizuna, takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza.
1

Nutritional information:

In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C and K which is especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat.1

Phytoremediation:

This mustard plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. In particular, Brassica juncea was particularly effective at removing cadmium from soil. The process of removing heavy metals ends when the plant is harvested and properly discarded. Phytoremediation has been shown to be cheaper and easier than traditional methods for heavy metal reduction in soils. In addition, it has the effect of reducing soil erosion, reducing cross-site contamination.1

General information:

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. One subvariety is southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish or mustard flavor. It is also known as green mustard cabbage.1

Literature / Sources:

  1. Wikipedia. Brassica juncea [Internet]. Version dated April 25, 2018 [Quoted May 27, 2018] Available from: en.wikipedia.org/wiki/Brassica_juncea

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 g41.1%
Recommended daily allowance according to the GDA: 70g
Saturated Fats 1.5 g7.6%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber) 35 g12.9%
Recommended daily allowance according to the GDA: 270g
Sugars 14 g15.8%
Recommended daily allowance according to the GDA: 90g
Fiber 6.6 g26.2%
Recommended daily allowance according to the GDA: 25g
Protein (albumin) 25 g49.9%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:5.0 mg)13 mg0.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kcal
ProtTryptophan (Trp, W) 0.50 g202.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 3.9 g193.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
MinIron, Fe 18 mg132.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemPhosphorus, P 840 mg120.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ProtThreonine (Thr, T) 1.1 g116.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
VitNiacin (née vitamin B3) 16 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
MinManganese, Mn 1.8 mg90.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ProtIsoleucine (Ile, I) 1.1 g87.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
ProtValine (Val, V) 1.3 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
ProtLysine (Lys, K) 1.5 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g

Detailed Nutritional Information per 100g for this Ingredient

Explanations

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.

Nutritional Information per 100g

Essential fatty acids, (SC-PUFA) 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 g193.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 2.6 g26.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Nutritional Information per 100g

Essential amino acids 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 g202.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 1.1 g116.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 1.1 g87.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Lysine (Lys, K) 1.5 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Valine (Val, V) 1.3 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Leucine (Leu, L) 1.8 g73.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Phenylalanine (Phe, F) 1.0 g66.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.48 g51.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Nutritional Information per 100g

Vitamins 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 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Thiamine (vitamin B1) 0.54 mg49.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0.38 mg27.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Biotin (ex vitamin B7, H) 10 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Vitamin B6 (pyridoxine) 0.20 mg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Pantothenic acid (vitamin B5) 0.50 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin A, as RAE 6.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg

Nutritional Information per 100g

Essential macroelements (macronutrients) 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 mg120.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 300 mg80.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 520 mg65.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Potassium, K 680 mg34.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Nutritional Information per 100g

Essential trace elements (micronutrients) 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 mg132.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Manganese, Mn 1.8 mg90.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Zinc, Zn 4.7 mg47.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Copper, Cu 0.41 mg41.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Iod, I (Jod, J) 5.0 µg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg
Fluorine, F 50 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg

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