native to: Himalayan region
in season here: winter and spring
Mustard, Brassica juncea, is another cruciferous vegetable, and the greens are noted for their cholesterol-lowering effects (especially when steamed) and their protection against cancer and inflammation. Mustard greens are a valuable detoxifier, providing antioxidants, sulfurous compounds, and phytonutrients that regulate detoxification enzymes. They provide copper, calcium, manganese and vitamins C, E, K, and A.
Mustard greens have been eaten for over 5000 years and feature in Chinese, Indian, and Southern cuisine. They add a strong, peppery accent to salads, soups, stir-fries, and juices. Regular consumption of mustard greens is reputed to protect against arthritis, osteoporosis, iron deficiency anemia, cardiovascular diseases, and asthma.
Reheating mustard greens can cause the nitrates to convert to nitrites and nitrosamines if certain bacteria are present, so it's best to go ahead and eat them all the first time. Also, the high levels of vitamin K can interfere with anti-coagulants, mustard greens contain oxalic acid, and they have a reputation as a "goitrogenic" food that may cause trouble for those with thyroid problems.
Read more:
label-style nutrition information for raw mustard greens
label-style nutrition information for cooked mustard greens
vegetarian.about.com
Health Benefits Times
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
