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Brassica juncea (Indian Mustard, Brown Mustard, American Mustard

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Brassica juncea (Indian Mustard, Brown Mustard, American Mustard)

Health Benefits of Brassica junicea

Mustard greens. When researchers study the antioxidant benefits of vegetables, no group of phytonutrients has gotten more attention than the group known as "phenols. " Phenols include relatively simply molecules like caffeic or ferulic acid, as well as more complicated polyphenol molecules like flavonoids. In a recent study on total phenol consumption by African-American adults in the southeastern United States, four vegetables came out especially high in phenol content: collard greens, mustard greens, kale, and purslane.

In fact, only these four vegetables were found to contain significant amounts of the flavonoids kaempferol, isorhamnetin, and quercetin, as well as the phenolic antioxidant ferulic acid. With respect to isorhamnetin—a flavonoid that has been of special interest in several cancer-related studies—mustard greens were shown to have the second highest concentration of this flavonoid (placing right behind kale). WHFoods Recommendations Mustard Greens, cooked1.00 cup(140.00 grams) Description. Brassica juncea (Indian mustard) (Sinapis juncea) Brassica juncea. Brassica juncea [edit] Familia: Brassicaceae Genus: Brassica Species: Brassica juncea Varieties: B. j. var. crispifolia – B. j. var. cuneifolia – B. j. var. foliosa – B. j. var. integrifolia – B. j. var. japonica – B. j. var. juncea – B. j. var. longidens – B. j. var. multiceps – B. j. var. napiformis – B. j. var. rugosa – B. j. var. strumata – B. j. var. tumida Name[edit] Brassica juncea (L.)

Czern. References[edit] Conspectus Plantarum circa Charcoviam et in Ucrania sponte cresentium et vulgo cultarum 8. 1859 Mar (E. Vernacular names[edit] Deutsch: Brauner Senf, Indischer Senf, Sareptasenf, Ruten-KohlEnglish: Indian Mustard, Mustard Greens, Leaf Mustardfrançais: Moutarde Brune, Moutarde Chinoiseitaliano: Senape indianaNederlands: Sareptamosterd日本語: カラシナ(芥子菜), セイヨウカラシナ(西洋芥子菜)polski: Kapusta Sitowataрусский: Горчица сарептская, или Горчица русская, или Горчица сизаяsuomi: Sareptansinappisvenska: SarepsasenapTürkçe: Hint hardalı中文: 芥菜.

A Visual Guide to Cooking Greens | Shine Food. Packed with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world-such as Italian and Chinese-had been incorporating these vegetables into their diets. This group of greens, unlike the more delicately flavored and smaller-sized salad greens, are hardy (in general, they tolerate colder weather better) and can be quite bitter, spicy, and pungent when eaten raw. And yet, in spite of all their differences in texture and taste, they are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Wilted, blanched, sautéed, braised, or even puréed, these greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil.

You can find many of them at the grocery store or farmers' market. Bok Choy Chard. Brassica juncea. Brassica juncea, mustard greens, Indian mustard, Chinese mustard, or leaf mustard is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage. Uses[edit] Food[edit] The leaves are used in African[1] cooking, and leaves, seeds, and stems are used in Indian cuisine, particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a famous dish called sarson da saag (mustard greens)[2] is prepared.[3] 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.

The mustard made from the seeds of the B. juncea is called brown mustard.[4] The leaves (raai in Gujarati) are used in many Indian dishes. The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens (also called rayo in Nepali). Green manure[edit] Brauner Senf. Habitus, Blütenstand, Blüten und Früchte von Brassica juncea var. juncea. Beschreibung[Bearbeiten] Vegetative Merkmale[Bearbeiten] Brauner Senf wächst als einjährige krautige Pflanze und erreicht Wuchshöhen von meist 30 bis 100 (20 bis 180) cm.

Einige Formen besitzen fleischige Pflahlwurzeln. Die oberirdischen Pflanzenteile sind meist flaumig behaart und manchmal etwas rötlich bis bläulich. Die aufrechten Stängel sind meist im oberen Bereich verzweigt. Generative Merkmale[Bearbeiten] Die Blütenstiele sind 1,5- bis 5,5-mal so lang wie die Kelchblätter, bis zur Fruchtreife wachsen sie bis auf meist 0,8 bis 1,5 (0,5 bis 2) cm. Die Chromosomenzahl beträgt 2n = 36. Nutzung[Bearbeiten] Die Blätter können roh oder gegart gegessen werden. Medizinische Wirkungen wurden untersucht. [1] Phytosanierung[Bearbeiten] Der Braune Senf wird zur Phytosanierung von bleiverseuchten Böden eingesetzt.

Systematik[Bearbeiten] Zur Art Brassica juncea gehören folgende Unterarten und Varietäten (Auswahl):