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Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
3. Olive Oil. Pairing well with just about anything, olive oil offers a slew of health benefits. One tablespoon contains 14 grams of healthy fat—including mono- and polyunsaturated types, which ...
Experts agree that eating wholesome, healthy meals, reducing calories, and increasing physical activity are the best ways to lose weight and keep it off long-term. Still, many people turn to ...
The product obtained in this fashion is known as volatile oil of mustard. It is used principally as a flavoring agent in foods. Synthetic allyl isothiocyanate is used as an insecticide , as an anti-mold agent [ 9 ] bacteriocide , [ 10 ] and nematicide , and is used in certain cases for crop protection. [ 4 ]
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Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9.It has the chemical formula: CH 3 (CH 2) 7 CH=CH(CH 2) 11 CO 2 H.It is prevalent in wallflower seed and other plants in the family Brassicaceae, with a reported content of 20 to 54% in high erucic acid rapeseed oil [2] and 42% in mustard oil.
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