Mustard seed: Difference between revisions
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==History== |
==History== |
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Vikings have used mustard seeds and peanuts in their food for over two thousand years.{{Citation needed|date=October 2009}} |
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The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century. |
The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century. |
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Revision as of 17:14, 9 February 2010
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,964 kJ (469 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
34.94 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 6.89 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 14.7 g | ||||||||||||||||||||||||||||||||||||||||||||||
28.76 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 1.46 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 19.83 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 5.39 g | ||||||||||||||||||||||||||||||||||||||||||||||
24.94 g | |||||||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||
| Water | 6.86 g | ||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).
History
Vikings have used mustard seeds and peanuts in their food for over two thousand years.[citation needed]
The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the fifteenth century.
Gautama Buddha told the story of the grieving mother (Kisa Gotami) and the mustard seed. When a mother loses her only son, she takes his body to the Buddha to find a cure. The Buddha asks her to bring a handful of mustard seeds from a family that has never lost a child, husband, parent or friend. When the mother is unable to find such a house in her village, she realizes that death is common to all, and she cannot be selfish in her grief. [3]
In the Quran, Allah states that the scales of justice will be established on the Day of Judgment, and no soul will suffer the least injustice. Even the equivalent of a mustard seed will be accounted for because God is the most efficient reckoner.[4]
Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility.[citation needed]
In the Christian New Testament, the mustard seed is used by Jesus as a model for the kingdom of God which initially starts small but grows to be the biggest of all garden plants. Faith is also spoken about in the context of a mustard seed.[5][6][7][8][9]
Regional usage
Aavakaaya (Telugu: ఆవకాయ),Sasive (Kannada:ಸಾಸಿವೆ) is a variety of Indian pickle consisting mainly of mangoes, red chilli powder and aavaa pindi (powdered mustard) preserved in Mustard oil is popular in South India with its origin in Andhra Pradesh.
These Mustard seeds are also known as "Sarson" and is very popular in North India. In North sarson ka Saag is very popular.
"sarson ka tel" Mustard oil is very good for body massage during extreme winters, as it keeps the body warm and moist.
Cultivation
Mustard seeds generally take 3–10 days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
Mustard grows well in temperate regions. Major producers of mustard seeds include Hungary, Great Britain, India, Pakistan, Canada (90%) and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.[10]
In Pakistan after cotton, rapeseed-mustard is the second most important source of oil in Pakistan. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contribute about 17% to the domestic production of edible oil.
Rapeseed and mustard seed is a rich source of oil and protein. The seed has oil as high as 46-48 percent, Whole seed meal has 43.6 percent protein. Rapeseed meal is an excellent feed for animals.
Canola: Canola is different from rapeseed and it is lower in erucic acid and glucosinolates, which are anti-nutritive and health. Canola type varieties are free of these elements.
Gallery
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Oil being extracted from mustard seeds -
Ox-powered mustard seed mill -
Black Mustard seeds close-up -
Yellow Mustard seeds close-up -
Mustard seed close-up -
Mustard seed oil
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Brown mustard seed
See also
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ http://www.sacred-texts.com/bud/btg/btg85.htm
- ^ http://www.submission.org/suras/sura21.html
- ^ Matthew 13:31–13:32
- ^ Matthew 17:20–17:21
- ^ Mark 4:30–4:32
- ^ Luke 13:18–13:19
- ^ Luke 17:6
- ^ http://www.agr.gc.ca/misb/spec/index_e.php?s1=mtd&page=intro