Storage and nutritional content of mustard

Mustard greens are revered as longevity vegetables in Taiwan. Why is this so? Let's take a look.

mustard

Also known as snow mustard, it is an annual or biennial herbaceous plant of the Brassica genus of the family Cruciferae. Mustard has a long history of cultivation in my country and is mostly distributed in provinces south of the Yangtze River. There are many types and varieties, including mustard, leaf mustard, stem mustard, stalk mustard, sprout mustard, root mustard, etc. The mustard we usually refer to is generally leaf mustard. Leaf mustard includes large-leaf mustard, small-leaf mustard, mustard mustard, and mustard.

The main lateral roots of mustard are distributed in the soil layer of about 30 cm, and the stem is a shortened stem. The leaves are borne on the shortened stem and are elliptical, oval, obovate, lanceolate and other shapes. The leaf color is green, dark green, light green, yellow-green, green with purple or purple-red. The leaf surface is smooth or wrinkled. The leaf margin is serrated or wavy, the entire margin or has lobes of different depths and sizes. The corolla is cross-shaped, yellow, with four strong stamens, cross-pollination, but self-pollination can also produce fruit. The seeds are round or oval, reddish brown or red in color. Mustard is pungent and warm in nature and enters the lung, spleen, and stomach meridians. It has the effects of diuresis and antidiarrhea, dispelling wind and blood, and reducing swelling and relieving pain. In addition, mustard contains more than twice the vitamin C of Chinese cabbage, and the calcium content is the highest among vegetables, with 1134 mg of calcium per 100 grams. Therefore, Taiwan calls mustard a "longevity vegetable."

effect

1. Mustard contains a large amount of ascorbic acid, which is a highly active reducing substance. It participates in the body's important redox process, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and has the effect of refreshing the mind and relieving fatigue.

2. Pickled mustard greens have a special flavor and aroma, which can promote the digestive function of the stomach and intestines and increase appetite. In addition, the large amount of carotene contained in mustard greens can effectively reduce the occurrence of cardiovascular disease.

3. Mustard greens have a relatively hard texture and contain carotene and a large amount of dietary fiber, so they can improve eyesight and relax the intestines. They can be used as a good food therapy for ophthalmology patients and can also prevent and treat constipation. They are especially suitable for the elderly and those with habitual constipation. Mustard greens can also act as a diuretic and dehumidifier, and have the effect of balancing the body's water and electrolyte content.

4. Mustard is rich in calcium, vitamins and niacin, which is very effective for skin care. Mustard can also inhibit the production of bacterial toxins, accelerate wound healing, resist diseases and prevent viral infections.

Storage instructions

You can wrap the mustard greens in newspaper, place them upright in the refrigerator with the roots facing down.

Cooking knowledge

1. Mustard greens are mainly used as a side dish to stir-fry or cook into soup. In addition, mustard greens can be pickled with fennel sand, licorice meat, cinnamon and ginger powder to make pickled mustard, which is also delicious. In addition, mustard greens cannot be eaten raw or eaten too much.

2. When cooking mustard greens, the pot must be covered tightly and the cooking time should not be too long to prevent the mustard greens from being overcooked, which will not only lose its original good taste but also cause the loss of nutrients.

3. Mustard greens are usually made into pickles, but because pickles contain a lot of salt, they can easily cause damage to the kidneys, so it is best to eat them fresh.

Dietary precautions

1. It is a good food therapy for ophthalmological patients.

2. Mustard vegetables are often made into pickled products for consumption. Because they contain a lot of salt after pickling, patients with hypertension and arteriosclerosis should pay attention to eating less to limit salt intake.

Delicious food

Mustard Greens and Shrimp Soup

Ingredients: 1 pound of mustard greens, 1 ounce of dried shrimp, half a pound of pork ribs, and 8 ounces of glutinous rice.

Seasoning: salt and MSG in appropriate amounts.

Method: 1. Soak glutinous rice in water for one hour, then wash and cook into porridge (you can make it thicker).

2. Wash the ribs and blanch them in boiling water. Take them out and rinse them with clean water to remove impurities. Drain and put them in a bowl. Put them in the microwave to cook the broth and set aside. (Add enough water at one time. Only the broth is used for this porridge, but do not discard the ribs. You can make braised ribs.)

3. Wash and cut the mustard greens into shreds. Wash and clean the dried shrimps and set aside.

4. Heat oil in a pan. Pour mustard greens into the pan and fry until soft, then turn down the heat and add dried shrimps. Bring the broth to a boil, then pour the cooked broth into the glutinous rice porridge and cook for a while. Turn off the heat, add salt and MSG, then cover and simmer for a while to make it tasty.

Features: Warm and nourishing.

Home remedies for curing diseases

1. To treat children's cough: Wash and chop several mustard heads, add 50 grams of glutinous rice, add water and cook into porridge, and eat while it is warm.

2. Expectorant and cough relieving: 80g fresh mustard greens, 10g fresh ginger, a little salt. Wash the mustard greens and cut them into small pieces, slice the ginger, add four bowls of water and boil until two bowls are left, season with salt, take twice a day, and take for 3 consecutive days to see the effect.

Nutrients contained (per 100g)

Water content: 91%

Protein grams

Fat Grams

Carbohydrate grams

Ash content

Calcium 73-235 mg

Phosphorus 43-64 mg

Iron mg

It is rich in vitamins necessary for normal life activities of the human body. In 100 grams of fresh vegetables, there are 100 mg of carotene, 100 mg of vitamin C, 100 mg of vitamin B, 8 mg of niacin, and 83 mg of ascorbic acid.