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The mustard plant is any one of several plant species in the genera Brassica, Rhamphospermum and Sinapis in the family Brassicaceae (the mustard family). Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to ...
It is cultivated over an area of 307,000 hectares (1190 sq. mi.) with an annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil. Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and the whole seed meal has 43.6% protein.
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.
The Brassicales (or Cruciales) are an order of flowering plants, belonging to the malvid group of eudicotyledons under the APG IV system. [2] One character common to many members of the order is the production of glucosinolate (mustard oil) compounds.
The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard. [7] [8] Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States. [9] Essential oil of mustard, however, is generally recognized as ...
Grazing wild mustard at growing and flowering stages is harmless for cattle and sheep. Poisoning can occur in the same animals when fed with older seed-bearing plants. This can occur when wild mustard grows as a weed in green-fed rapeseed or cereals. Accidental consumption of wild mustard oil can also be the cause of reported intoxications. [18]
Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family.
When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. [5] This serves the plant as a defense against herbivores; since it is harmful to the plant itself, [citation needed] it is stored in the harmless form of the glucosinolate, separate from the ...