Leaf mustard - description with photo of the plant; its cultivation, beneficial properties and use; benefit and harm; dish recipes. Mustard plant: benefits and harm to the human body How to dry mustard leaves for the winter

The first mention of mustard can be found in the Bible, where it is said that a tree grows from its tiny seed. Since then, people have learned about the beneficial properties of mustard. It is difficult to call mustard leaf a tree - the plant rarely reaches one meter. Rather, it is grass. It blooms with yellow flowers, similar to other flowers of the cabbage (cruciferous) genus, to which it belongs, according to botanists. After flowering it produces brown seeds. Mustard flowers are wonderful honey plants. Honey obtained by bees on mustard plantations is highly valued for its medicinal properties. The plant is cultivated both for green fodder (before flowering) and to obtain seeds from which oil is pressed. After the oil is pressed, the resulting cake is used to prepare the well-known mustard plasters. Powder from ground seeds is used as a flavoring for fish and meat dishes. Young mustard leaves are used fresh in salads: they are aromatic and serve as a good source of vitamin C. They add it to Russian cabbage soup instead of cabbage. Mustard is prepared for future use (dried for the winter).

Calorie content and features of the product composition. How can mustard greens help in healing the body? Can everyone eat it? How the plant is used in cooking: preparation features, interesting recipes.

The content of the article:

Salad mustard (Brassica) is an annual plant from the Cruciferae family. It is believed that its homeland is China. It is a salad crop with large leaves of various shapes. Depending on the variety, not only the shape of the leaves changes, but also the size of the plant. On average, its height is about 30 cm, but some varieties reach 60 cm. Leaf mustard is actively cultivated today in its homeland, that is, in China, as well as in Japan and India. In these countries, it is widely used in cooking, adding to fresh salads, sandwiches, and hot dishes. The product adds piquancy to the dish; its taste is reminiscent of both green salad and spicy horseradish. Leaf mustard is also respected in other regions. For example, in America it is used in cooking steaks, and in Italy they make aromatic spicy pasta with it. In Russia, the culture, unfortunately, is not popular, despite the fact that it is not capricious and growing leaf mustard in our climate is not difficult. It has an enviable chemical composition, it is rich in various minerals, vitamins and other biologically active components, and therefore, of course, its consumption in food has a beneficial effect on the body.

Composition and calorie content of mustard leaves

Like any other salad crop, it has a modest calorie content, and therefore it can be included without fear even in a strict diet.

The calorie content of mustard leaves is 27 kcal per 100 g, of which:

• Proteins - 2.9 g;
• Fats - 0.4 g;
• Carbohydrates - 4.7 g;
• Dietary fiber - 3.2 g;
• Water - 90.7 g;
• Ash - 1.36 g.

Macroelements per 100 g:

• Potassium - 384 mg;
• Calcium - 115 mg;
• Magnesium - 32 mg;
• Sodium - 20 mg;
• Phosphorus - 58 mg.

Microelements per 100 g:

• Iron - 1.64 mg;
• Manganese - 0.48 mg;
• Copper - 165 mcg;
• Selenium - 0.9 mcg;
• Zinc - 0.25 mg.

Vitamins per 100 g:

• Vitamin A, RE - 151 mcg;
• Alpha carotene - 10 mcg;
• Beta carotene - 1.79 mg;
• Beta cryptoxanthin - 40 mcg;
• Lutein + Zeaxanthin - 3730 mcg;
• Vitamin B1 - 0.08 mg;
• Vitamin B2 - 0.11 mg;
• Vitamin B4 - 0.5 mg;
• Vitamin B5 - 0.21 mg;
• Vitamin B6 - 0.18 mg;
• Vitamin B9 - 12 mcg;
• Vitamin C - 70 mg;
• Vitamin E - 2.01 mg;
• Vitamin K - 257.5 mcg;
• Vitamin RR, NE - 0.8 mg.

Essential amino acids per 100 g:

• Arginine - 0.197 g;
• Valine - 0.105 g;
• Histidine - 0.048 g;
• Isoleucine - 0.098 g;
• Leucine - 0.083 g;
• Lysine - 0.123 g;
• Methionine - 0.025 g;
• Threonine - 0.072 g;
• Tryptophan - 0.03 g;
• Phenylalanine - 0.072 g.

Fatty acids per 100 g:

• Omega-3 - 0.018 g;
• Omega-6 - 0.02 g;
• Saturated - 0.01 g;
• Monounsaturated - 0.092 g;
• Polyunsaturated - 0.038 g.

The plant also contains digestible carbohydrates in the form of mono- and disaccharides (sugars) - 100 grams contain 1.32 g.

Useful properties of mustard leaves

The Chinese are distinguished by excellent health and high life expectancy. Of course, we will not assure that they owe this fact to their love for the spicy salad crop, however, one way or another, mustard leaves have a rich composition of useful components and definitely make a significant contribution to the health of the body when consumed regularly.

Let's take a closer look at the benefits of mustard greens:

1. Strengthening the cardiovascular system. The product has a beneficial effect on the heart and blood vessels. It reduces the likelihood of heart disease and acute heart failure. It cleanses blood vessels well, and is especially effective in lowering cholesterol levels, which helps prevent thrombosis, atherosclerosis and other dangerous vascular diseases.
2. Prevention of cancer development. The plant contains antioxidants with a high degree of activity - quercetin and kaempferol. These elements help regulate the level of free radicals, which, when in excess, lead to the formation of abnormal molecular bonds, which in turn triggers the development of tumor processes. By reducing the level of free radicals, quercetin and kaempferol also reduce the likelihood of developing cancer.
3. Anti-inflammatory effect. Powerful anti-inflammatory properties are due to the high content of vitamin K and the presence of Omega-3 acids.
4. Normalization of the digestive system. First of all, the positive properties of the product in relation to the gastrointestinal tract are expressed in the normalization of intestinal motility, this is possible due to the content of fiber and water in the composition. Thus, this salad crop is a great way to get rid of constipation, flatulence and other intestinal disorders. Another beneficial property of mustard leaves for digestion is stimulating appetite, this is facilitated by mustard oil, which is part of the plant. Of course, for those who are on a diet, stimulating appetite is not the most beneficial effect, but when it comes to toxic symptoms, mental fatigue and other unhealthy causes of decreased appetite, mustard leaves are the solution to the problem.
5. Strengthening the immune system. Of course, salad culture also has a general healing effect on the entire body, due to the presence of a large number of useful components in the composition. Regular use of the product leads to the restoration of vitamin and mineral balance and increases the body's defenses.
6. Beneficial effect on bones and joints. Mustard leaves play an important role in strengthening bone tissue and joints, which makes its use especially necessary for people in old age.
7. Beneficial effect on fetal development. The high content of folic acid makes mustard leaves a necessary product in the diet of women preparing to conceive a child, as well as those in the early stages of pregnancy. Folic acid is the main vitamin for expectant mothers, as it plays a critical role in DNA synthesis and the development of the fetal nervous system.
8. Improved skin condition. Regular consumption of the culture has a positive effect on the condition of the skin. Fiber, which is part of the plant, helps remove toxins, which often cause the appearance of various imperfections. In addition, the leaves contain a lot of vitamin A, which also has a beneficial effect on the condition of the skin.

The benefits of the product are really great; this plant is often compared to spinach, and this crop is a real storehouse of health. It is noteworthy that in Russia during the time of Catherine II, mustard leaves were highly valued as a tasty and healthy product; it is a pity that today few people remember this.

Contraindications and harms of mustard leaves

Despite the impressive list of beneficial properties of mustard leaf, it, unfortunately, is not recommended for use by everyone. Firstly, it is worth saying that there is a fine line between the benefits and harm of mustard greens, and the name of this line is measure. This means that even a healthy person should not abuse this product, otherwise one or another unpleasant symptom may appear.

However, some people are not recommended to eat the product in normal doses that are not dangerous for a healthy person. Patients with gallbladder and kidney disease are primarily at risk. The leaves of the plant contain substances such as oxalates, which negatively affect the condition of people suffering from the above ailments.

In addition, it is worth saying that if you are prescribed calcium therapy, it is better to avoid using the product, as it interferes with the absorption of this mineral into the blood. Also, you should not eat it while using anticoagulants - these drugs are aimed, among other things, at reducing the level of vitamin K in the body, and mustard leaves will increase it.

It is impossible not to mention that, like any other spicy crop, mustard leaves should be introduced into the diet with extreme caution in the presence of severe heart and digestive system diseases.

Allergy sufferers and pregnant and breastfeeding women should also be careful. The active components of the plant may cause individual intolerance.

If you have health problems or are taking medications that were not mentioned in this section, most likely mustard greens are not contraindicated for you, but it is still better to consult with your doctor before introducing the product into your diet.

How to eat mustard greens

Of course, the best way to eat mustard greens is to add them fresh to your salad. It can also accompany serving meat or other hot dishes. It is not forbidden to use the plant as a spice, but in this case it is better to add it a couple of minutes before preparing the dish, this way more nutrients will be preserved.

As for the preparation of leaf mustard, this is a very controversial point. Salad crops are rarely preserved for a long time, because they are mainly used fresh, and after freezing and drying, the product can be used purely as a spice.
And, nevertheless, if this option suits you, you, of course, can stock up on mustard leaves for the winter. It can be frozen or dried like any other greens.

Drying is best done in the open air (the leaves must first be washed and cut), but you can also use the oven, but try not to raise the temperature above 40 degrees. Freezing is even easier; the greens only need to be washed, dried, chopped, placed in plastic containers, covered with a tight lid and put in the freezer.

You can also marinate or salt mustard leaves, for example, according to this recipe:

• Wash the leaves (1 kg), dry and cut into pieces of the desired size.
• Cut onions into half rings (1 piece).
• Prepare the marinade: mix water (3 liters), salt (4 tablespoons), sugar (8 tablespoons), vinegar (2 tablespoons), bring it to a boil.
• Place the mustard and onions in jars, pour in the slightly cooled marinade and roll up the jars or close them with a tight lid.

This preparation can be stored at room temperature, and you can try it within a day.

Recipes with mustard greens

So, as we said above, the use of the product in cooking is not limited to strict limits. It sounds equally good in both cold and hot dishes, except perhaps it would hardly be appropriate in desserts. But leaf mustard will add piquancy and unusual original notes to other recipes, so if you want to make changes to an already boring dish, try using a hot-spicy culture native to China for this purpose.

And if you don’t want to experiment, use ready-made recipes:

1. Healthy sandwich. Fry toast bread (4 slices) in a frying pan in a small amount of vegetable oil or toast in a toaster. Boil chicken breast (1 piece). Prepare the paste sauce: mix crushed mustard leaves (50 grams), olive oil (1 tablespoon) and crumbled feta cheese (100 grams). Cut the tomato into thin slices (1 piece), and the breast into slices. Place a little pasta on each slice of bread, then a couple of tomato slices and a few slices of breast.
2. Fried mustard with garlic. Heat vegetable oil (1 tablespoon) in a deep frying pan, fry thin slices of onion (120 grams) until golden brown, then add chopped garlic (2 cloves) and cook until its smell spreads throughout the kitchen. Add chopped mustard leaves (500 grams) and pour in broth - meat or vegetable (3 tablespoons). Simmer until the leaves become soft. Add sesame oil (1/4 teaspoon) to the finished dish, salt and pepper to taste. This interesting side dish can be served with any meat as an addition to the main side dish, for example, rice or potatoes.
3. Fresh mustard greens salad. Cut green onions (20 grams) into slices, tomatoes (150 grams) and bell peppers (150 grams) into small cubes. Tear cilantro (10 grams) and mustard leaves (40 grams) with your hands. Place all vegetables and herbs in a bowl. Prepare the dressing: mix vegetable oil (25 ml), lemon juice (1 teaspoon), salt and pepper to taste. Pour the dressing into the salad, let it sit for about five minutes and eat.
4. Spicy pork with green beans. Heat vegetable oil (2 tablespoons) in a wok or saucepan, fry green beans (200 grams) for 5 minutes and transfer to a plate. Make a high heat, add minced pork (400 grams) and fry it for 5-10 minutes, then return the beans, add mustard greens (100 grams), any wine (3 tablespoons) and soy sauce (3 tablespoons). Simmer the dish for another 3-5 minutes. Season the finished dish with salt and pepper to taste, sprinkle with sesame seeds.

Leaf mustard is a great way to make even not entirely healthy dishes healthy, and therefore if you like the taste of this product, try to use it in the kitchen as often as possible, without forgetting, of course, about reasonable limits.

Mustard leaves have an interesting feature: when reheated, nitrates can be converted into harmful components - nitrites and nitrosamines. This transformation occurs due to the activity of a group of bacteria that multiply in nitrate-rich foods. That is why it is better to cook hot dishes with mustard leaves in one serving to avoid reheating. By the way, spinach also has the same curious feature.

The crop requires minimal care; it has only two main “requirements” - loosening and watering. If you forget about the latter, the leaves become tasteless and rough. Mustard grows very quickly; within four weeks after planting you can get good bunches of lettuce.

Despite the fact that mustard greens are often compared to spinach in terms of healthiness, its closest “green” relative is arugula.

Some of the best plant varieties are “Saladnaya 54” and “Volnushka”.

It is noteworthy that leaf mustard can be found in our climate growing wild, in abandoned gardens, vacant lots, and near roads.

The culture is used to obtain oil, which can be used for salad dressing.

Watch a video about mustard greens:

Leaf mustard is a real storehouse of useful substances, but it is also a tasty product that adds piquancy and originality to any dish. It’s not so easy to find it in our stores, but if you do, be sure to buy it and try it. And if you like this crop, you can grow it yourself in the country or at home in pots. However, before introducing the product into your diet, read its contraindications.

Leaf mustard is an annual salad plant. Its leaves with a slight bitterness are one of the most nutritious first green salad vegetables, which contain many vitamins and minerals, antioxidant substances. Given its low calorie content, you can eat as much of them as you want without worrying about calories. But, unfortunately, not many gardeners grow this type of green salad and do not know about its beneficial properties. Let's get to know it in more detail.

Leaf mustard or sinapis is an annual cold-resistant plant that produces a harvest in a short time. Already two weeks after sowing, you can get the first vitamin greens. It belongs to the cruciferous family. In the first year, the lettuce produces a rosette of leaves. In the second year, the seeds ripen, from which the seasoning of the same name, mustard, is made.

Mustard was known as a green salad five thousand years ago. It is believed that the birthplace of this salad culture is the Indian Himalayas. Although she was known in many other countries.

Today it is grown all over the world, mainly for its seeds, which serve not only as a base for seasoning, but also for medicinal purposes.

Today, there are many different varieties of salad mustard with leaves of different shapes (smooth and wavy) and colors (from green to dark red). Young tender leaves, which are used as a green salad, are collected in a rosette, the height of which can reach up to 60 centimeters. With further development, the plant can grow up to 1-1.5 meters with further development of peduncles and ripening of seeds.

Leaf mustard beneficial properties

Looking at this type of leafy green salad, you can see that it is actually very nutritious in terms of the presence of biologically significant nutrients. Green lettuce leaves contain significant amounts of:

Vitamin A;

Vitamin K;

Vitamin C;

Manganese;

It is slightly inferior in the content of vitamin E, vitamin B6, phosphorus, and copper.

In addition to minerals and vitamins, mustard also contains:

Carbohydrates;

Alimentary fiber.

The leaves have no fat. It is contained only in seeds, so the calorie content per 100 grams of greens is extremely low - only 27 calories.

All these nutrients are extremely beneficial for the human body and can serve as disease prevention.

Dietary fiber lowers cholesterol levels by preventing its absorption in the intestines. They improve the functioning of the intestinal tract, thereby preventing the occurrence of constipation and, as a result, hemorrhoids and colon cancer.

100 grams of mustard leaves contain as much as 257.5 micrograms of vitamin K. This is almost 215 percent of the body's daily requirement for this vitamin. In addition to blood clotting, this vitamin is important for bone tissue and plays a role in preserving brain neurons, protecting them from various damages. And this in turn can serve as a prevention of Alzheimer's disease.

Fresh salad greens contain several B vitamins, such as folic acid, pyridoxine, thiamine, riboflavin, which are collectively called folates.

100 grams contains 3 percent of folic acid from the daily requirement of an adult. It may not be much, but this water-soluble vitamin is important for DNA synthesis and cell division.

Fresh leaves are an excellent source of vitamin C. 100 grams contain 70 micrograms or 117 percent of the daily value. Vitamin C is a powerful antioxidant that provides protection against free radicals, viral diseases, and prevents scurvy.

Vitamin A is not inferior in content, 100 grams of which contains 101 percent of the daily requirement of an adult. Vitamin A is also an antioxidant, an important nutrient that is necessary for the maintenance of mucous membranes. Consumption of such products helps prevent cancer of the oral cavity and lungs.

In addition to antioxidant vitamins, mustard leaf is a source of other antioxidant compounds, such as flavonoids, carotene, lutein, zeaxanthin, indole, sulforaphane. According to scientific research, indoles (aromatic substances) and sulforaphane can prevent prostate, breast, colon, and ovarian cancer. They can inhibit the growth of cancer cells by having a cytotoxic (damaging) effect on them.

Mustard leaf benefits

Eating salad will be useful for the prevention of:

Cardiovascular diseases;

Diseases of the gastrointestinal tract;

Obesity;

Osteoporosis;

Iron deficiency anemia.

It is useful to include it in your menu when losing weight, since it has no calories, but many nutrients, which are sometimes not enough with a limited diet.

Mustard greens are great for cleansing the liver as the leaves contain high amounts of chlorophyll. Chlorophyll has the ability to literally pull toxins out of the blood, neutralize the effects of heavy metals, chemicals, and pesticides. It may play a significant role in cancer prevention.

The liver uses cholesterol to produce bile acids, which are needed to break down fats. While the liver produces primary bile acids, the intestine produces secondary bile acids.

Bile is needed to digest fats, otherwise we will all suffer from constipation. However, it must be in a certain balance in the body. People who have high cholesterol either produce little bile or have difficulty converting cholesterol into bile. This may be due to high consumption of fatty foods and insufficient consumption of dark greens, or disruption of the liver and intestines.

Eating leafy greens like mustard and other greens helps the liver produce enough bile, thereby reducing bad cholesterol levels. Recent research shows that mustard's ability to lower cholesterol is greater when it is steamed compared to fresh greens.

How to select and store leaf mustard

Mustard as a salad plant is easy to grow even at home. But if this is not possible, then when buying at the market, first of all you need to pay attention to the freshness of the leaves. They must be evenly colored, without light or dark spots or signs of damage. Light or yellow leaves may indicate that they were collected a long time ago. There is no benefit in such a salad.

The salad should be stored in the refrigerator for no more than three days. It is better to immediately wash the leaves, dry them and place them in a container with a lid. In general, it is better to consume any fresh greens immediately. Then you can get the maximum amount of beneficial nutrients.

Mustard leaf use in cooking

Mustard is grown in many countries as a salad plant and to obtain the seeds from which mustard oil is made and used for other purposes.

Mustard oil is considered one of the best vegetable oils and is used in cooking, canning, and baking. It is also added in the production of some types of margarine.

There are many ways to use mustard greens. Each country has its own unique ways of incorporating this nutritious, healthy green salad into different dishes. For example, in Africa, mustard greens are added to fish. In India they marinate it. Add leaves to rice and serve with toasted bread.

Before cooking, the leaves should be rinsed well with cold water to remove sand and other debris. Then place them in salt water for at least half an hour. This technique will help remove pesticides and other harmful substances. Then trim the leaf petioles.

Fresh greens can be added to the salad with other green leafy salads: spinach, fenugreek, etc. You can add garlic, onions, tomatoes, red pepper to it.

It goes well with cucumbers, apples, ginger, lemon, and cabbage. It is served with meat dishes of beef, chicken and other poultry, bacon, and pork. Add mustard to soups and green borscht. There are many options. The spicy flavor of mustard, combined with the milder flavors and aroma of other vegetables and salads, can give a dish a balanced taste. Not everyone likes mustard precisely because of its hot-spicy taste. Compared to other green salads, it is spicier. To soften its taste, you can add greens with a mild or neutral taste.

Instead of boiling, it is better to fry or steam the leaves.

Leaf mustard contraindications and harm

Like spinach, reheating cooked mustard can cause nitrates to convert to nitrites and nitrosamines. It may be harmful to your health.

People who are taking blood thinning medications should avoid consuming mustard, as it increases the concentration of vitamin K.

Like spinach, mustard leaves contain oxalic acid, which can crystallize into oxalate stones. People who suffer from kidney or bladder stones should avoid consuming it.

What are the benefits and harms of green leafy salads?

Almost all green leafy vegetables used in cooking can be preserved by freezing. Even dandelion, mustard and beet tops. (In these cases, only young foliage is usually taken for storage).

1 - kohlrabi greens, 2 - Chinese cabbage (bok choy), 3 - spinach, 4 - rapini (broccoli rabe), 5 - Swiss chard leaves, 6 - collard greens, 7 - American mustard, 8 - beet tops, 9 - kale (kale), 10 - sorrel (sorrel)

If you are going to freeze the leaves only for a short period of time (up to 4 months), then you just need to wash them, dry them and place them in the freezer. For a longer shelf life, it is better to use another method - with intermediate blanching. This stage, involving temperature heating and then rapid cooling, is necessary because it destroys the very enzymes in greens that are responsible for their color and wilting. (You may have also noticed that stale greens quickly lose their presentation - bright green color). Blanching also allows you to preserve the taste of the leaves.

How to do this is well described in the reference book on American cooking. The Joy of Cooking. It is reported that 2 ½ minutes of blanching will be sufficient for any greens except collards. The leaves of the latter are much coarser, so the soaking time in boiling water should be increased to 3 minutes.

Main stages

1. We cut. First of all, you need to cut the leaves from the stems and cut them into the form in which you will use them in your dishes. In soups, I usually put leaves that are larger in size than those that go into the frying pan or roaster. You can save the stems too if you like. They contain much more fiber than leaves, so they should be blanched separately from the leaves and the time increased to 3 minutes.

2.Mine. Place the chopped leaves in a large bowl or directly in the sink and rinse under running water to remove dirt.

3. Blanching. Boil water in a large saucepan and then place the chopped, washed leaves into it. Close the lid. From the moment you put the leaves in boiling water, notice 2 ½ minutes (3 for collards). In such cases, an indispensable timer is very helpful. I recommend it!

4. Let it cool. Using a slotted spoon, carefully remove the blanched leaves from the boiling water and place them in a prepared bowl of ice water. This stage is needed to quickly stop the cooking process and retain more nutrients. Soak in cold water for another 3 minutes.

5. Drying. This stage also cannot be skipped, since the water remaining on the leaves will turn into unnecessary crystals, and during storage they will harm our fragile frozen leaves. Procurers with extensive experience advise either squeezing out the water or blotting it. The first recommend placing the leaves in one colander and then pressing it from the inside with another until the water stops flowing out. Those who prefer more gentle handling can make do with drying on a baking sheet lined with a towel. You need to blot the leaves on top with another towel.

6. Packaging for the freezer. You will need freezer bags. I find the ones in the size more comfortable slightly less. Don't forget to sign them first. Loosely place a portion of leaves into each portion, release as much air as possible, seal and place in the freezer.

Leaves prepared in this way are stored for a long time - until the next harvest.

The photo below, borrowed from here, shows another popular way of storing greens for future use. This method, using a blender and ramekins, is best for preserving kale and spinach for recipes.

By the way, using the same method, at one time I frozen more than a dozen molds from under the ice with a variety of pureed vegetables for infant feeding. I recommend it to mothers, it’s very convenient.

Leaf mustard– an annual spicy plant, a representative of the Cruciferous family. Salad mustard, as this plant is also called, has large leaves of various shapes, covered with villi (see photo). Some varieties of leaf mustard have wavy leaves. The average height of the plant is 30 cm, Japanese varieties reach 60 cm. Scientists call China the homeland of leaf mustard. Fresh mustard is very popular in the cuisine of countries such as China, Japan, and India.

Growing

You can grow leaf mustard in our climate, although, unfortunately, the plant is not as popular here as in its homeland. Mustard prefers loose soils, where it produces large yields; undemanding mustard can grow in different soil conditions. Legumes, such as peas, potatoes, onions, tomatoes, and cucumbers, are considered good predecessors for this plant. Mustard propagates by seeds; it can be planted both in a greenhouse and in open ground. Seeds are sown in early spring or for winter, the sowing depth is approximately 1.5 cm. Before emergence, mustard can be covered with plastic wrap.

Caring for mustard comes down to regular watering, weeding and fertilizing. The plant tolerates short-term drought well, but still to get a good harvest, it is better to water mustard on time and regularly. Mustard is harvested after the seeds have ripened. It is better to store the mustard harvest in the refrigerator, after washing it and putting it in bags. Seeds are collected from mature plants by threshing the testes. The seeds are stored in a glass jar.

Beneficial features

The beneficial properties of mustard leaf are that it is a natural cardioprotector. The leaves of this plant contain protein, calcium, vitamins A, C, E. Scientists consider mustard leaf to be a plant that significantly affects the condition of patients with cardiovascular disease. Regular consumption of mustard leaves protects against heart disease and reduces cholesterol. Mustard holds the record for folic acid content (about 500 mcg per 100 g).

Mustard leaves – effective oncoprotector, they are rich in antioxidants with antitumor activity. Mustard contains quercetin, kaempeferol and other active substances. It also has powerful anti-inflammatory properties, which is facilitated by the high content of vitamin K, unsaturated omega-3 acids, and glucosinolates.

Mustard leaves contain some mustard oil, which gives the product its characteristic taste and aroma. Mustard oil stimulates appetite and has a beneficial effect on digestive processes. Salad mustard leaves increase the secretion of gastric juice. The calorie content of the product is 26 kilocalories per 100 grams. The low calorie content of mustard and its beneficial properties make it possible to use it in the diet. Mustard will add piquancy to dishes and help diversify your diet. Mustard leaves contain a lot of plant fiber, which improves intestinal motility.

Salad mustard contains vitamin C, which makes it an excellent antiscorbutic remedy. Substances that mustard leaves contain increase the elasticity of blood vessels and prevent the deposition of cholesterol plaques. Mustard seeds produce oil, which is commonly used for food and medicinal purposes. Mustard oil was served at the table of Catherine II; it was considered a royal delicacy. This oil is a good bactericidal agent and is resistant to oxidative processes. Mustard oil is good for the cardiovascular system, improves immunity, protects body cells from free radicals. Regular consumption of this oil along with salads has a beneficial effect on the digestive process, improves the patient’s condition with hepatitis, cholecystitis, cholelithiasis, and cirrhosis.

Use in cooking

In cooking, mustard leaves are indispensable when preparing salads, appetizers, and meat dishes. The decorative appearance of the product allows it to be used to decorate sandwiches and fresh salads before serving. In America, leaf mustard is put into steaks, while Italians prepare pasta with the addition of salad mustard.

Salad mustard tastes like green salad, spicy mustard and horseradish. Leaf mustard adds piquancy to the dish and can replace spicy mustard in some recipes. The leaves can be eaten fresh and are great for green and vegetable salads. If mustard leaves are cooked, they can be added to various fish and meat dishes. Mustard is also prepared for the winter, it is pickled or canned.

Salad mustard leaves are actively used in the food industry. Mustard is used as an emulsifier in the production of sauces and mayonnaise. At home, you can make salad mustard simple and spicy salad. To do this, scald 200 grams of fresh mustard leaves with boiling water, then cut them and season with mayonnaise. You can also prepare a special dressing for the salad from 2/3 tbsp. water boiled with vinegar, black pepper, bay leaf, 1 onion and a spoon of vegetable oil.

Juicy mustard is great for cooking sandwiches. Thinly sliced ​​bread slices are lightly toasted, spread with butter, then mustard leaves, a boiled egg, slices of cucumber, tomatoes, a little dill and parsley are added. As for meat products, you can add slices of bacon and sausage to sandwiches.

Benefits of mustard leaves and treatment

The benefits of salad mustard are known in folk medicine. Its leaves are used to prepare ointments and compresses. Compresses are prepared from mustard powder, which remains after pressing the oil. Mustard plasters have long been used to treat colds, they will also help with bronchitis.

Hippocrates recommended mustard for the treatment of intestinal and urinary tract diseases. Mustard with honey helps with chest diseases, chronic cough, and mushroom poisoning. Mustard seed powder can be added to a foot bath for the onset of a cold. Mustard powder added to a bath improves blood circulation. For a mustard bath you will need 200 grams of powder.

Harm of leaf mustard and contraindications

Salad mustard can cause harm people with gallbladder and kidney diseases. Mustard leaves contain oxalants, which negatively affect the patient's condition with these diseases. These substances also interfere with the absorption of calcium, but this does not pose a threat to healthy people.