Nutritional value of mustard greens

Mustard contains glucosinolates, which produce volatile isothiocyanate compounds, thiocyanate compounds and their derivatives after hydrolysis, which have a special flavor and spicy taste. They can be eaten fresh or processed. The seeds of mustard can be ground into powder for seasoning.

Nutritional value of mustard greens

Mustard is rich in vitamin A, B vitamins, vitamin C and vitamin D. The specific effects include refreshing the mind. Mustard contains a large amount of ascorbic acid, which is a highly active reducing substance. It participates in the important oxidation-reduction process of the body, increases the oxygen content in the brain, stimulates the brain's use of oxygen, and has the effect of refreshing the mind and relieving fatigue.

Secondly, it can detoxify and reduce swelling, resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used as an auxiliary treatment for infectious diseases. It also has the function of appetizing and digesting food, because pickled mustard greens have a special flavor and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to whet the appetite and help digestion.

Finally, it can improve eyesight, relieve diaphragm pain, and relax the intestines. This is because mustard greens have a relatively coarse and hard texture and contain carotene and a large amount of edible fiber. Therefore, they have the effects of improving eyesight and relaxing the intestines. They can be used as a good food therapy for ophthalmic patients. They can also prevent and treat constipation. They are especially suitable for the elderly and those with habitual constipation.

The therapeutic effects of mustard

Mustard is warm in nature, spicy in taste, and enters the lung and stomach meridians;

It has the functions of clearing lung and dispelling phlegm, promoting qi and warming the middle, detoxifying and reducing swelling, stimulating appetite and digestion, warming the middle and promoting qi, improving eyesight and relieving diaphragm;

It is mainly used to treat cough and phlegm, chest fullness and stuffiness, sores and swelling, deafness, swollen and rotten gums, cold abdominal pain, constipation and other symptoms.

Mustard production guide

1. Mustard greens are mainly used as a side dish for stir-frying, or cooked into soup. They can also be used as fillings for dumplings, wontons and other pasta.

2. In addition, mustard greens can be pickled with fennel sand, licorice meat, cinnamon and ginger powder to make pickled mustard, which is also delicious.

3. Pickling mustard leaves and stems will give you the commonly seen Chinese mustard.

4. In addition, mustard greens cannot be eaten raw, and it is not advisable to eat too much.

Fungus, mustard and fried tofu

Blanch shepherd's purse in boiling water; cut shepherd's purse, carrot, and fungus into thin strips; add chopped green onion, shepherd's purse, fungus, carrot, appropriate amount of salt, cooking wine, and sesame oil to the meat filling. Cut the fried tofu in half, mix the tofu and filling inside, and embed the fried filling into the fried tofu, but don't embed too much. After the water in the steamer boils, put the fried tofu on a plate and steam for 5-6 minutes. Boil the rapeseed and place it around the edges, and put the bean curd in the middle.

Adapt to the crowd

It is edible for the general public

1. It is a good food therapy for ophthalmology patients;

2. Mustard greens are often made into pickles for consumption. Since pickled mustard greens contain a lot of salt, patients with hypertension and vascular sclerosis should eat less to limit their salt intake. In addition, people with excessive internal heat, fever-related cough, sores, hemorrhoids, blood in the stool, and eye diseases should not eat mustard greens.