Brassica juncea

mustard greensB. junceamustardIndia mustardIndian mustardtakanamustard greenbrown mustardFish and mustard leaf soupgat
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.wikipedia
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Canola oil

canolacanola (rapeseed)canola (rapeseed) oil
B. campestris L.), or Brassica juncea, which are also referred to as "canola".

Mustard plant

mustardmustardsmustard green
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard blues.

Zha cai

zhacai榨菜
tatsai, which has a particularly thick stem, is used to make the Nepali pickle called achar, and the Chinese pickle zha cai. Many varieties of B. juncea cultivars are used, including zha cai, mizuna, takana (var.
The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai.

Brassica rapa

B. rapafield mustardBrassica campestris
Brassica rapa – related family of edible greens used in Asian cooking
The oil made from the seed is sometimes also called canola or colza, which is one reason why it is sometimes confused with rapeseed oil, but this comes from a different Brassica species (Brassica napus). The oilseeds known as canola are sometimes particular varieties of Brassica rapa (termed Polish Canola) but usually the related species Brassica napus (rapeseed) and Brassica juncea (mustard greens and mizuna).

Vitamin K

KVitamin K 1 Menaquinone
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K which is especially high as a multiple of its Daily Value.

Mustard (condiment)

mustardhoney mustardhot mustard
It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/Indian mustard, Brassica juncea; or black mustard, Brassica nigra).

Mustard oil

essential oil of mustardmustard seed oilmustard-oil
But in Russia, this is the main species grown for the production of mustard oil.
It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).

Sarson da saag

sarson ka saagSaron da saag
The leaves are used in African cooking, and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a dish called sarson da saag (mustard greens) is prepared.
It is made from mustard greens (sarson) and spices such as garam masala, ginger and garlic.

Phytoremediation

phytoremediatehyperaccumulatorsphytomining
This mustard plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells.
Lead, using Indian mustard (Brassica juncea), ragweed (Ambrosia artemisiifolia), hemp dogbane (Apocynum cannabinum), or poplar trees, which sequester lead in their biomass.

Collard greens

collardscollardRaštan
Brassica juncea (especially the seeds) is more pungent than greens from the closely related Brassica oleracea (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of "mixed greens".
They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in the dish called "mixed greens".

Onigiri

rice ballsrice ballMusubi
In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment.
Pickled fruit and vegetables: umeboshi, takana, nozawana etc.

Brassica nigra

black mustardB. nigraBlack mustard seed
Brassica nigra – black mustard, another mustard variety
Since the 1950s, black mustard has become less popular as compared to India mustard, because some cultivars of India mustard have seeds that can be mechanically harvested in a more efficient manner.

Subvariety

subvarietiessubvar.
One subvariety is southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish or mustard flavor.

Kale

Brassica oleracea var. acephalakailborecole
Brassica juncea (especially the seeds) is more pungent than greens from the closely related Brassica oleracea (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of "mixed greens". One subvariety is southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish or mustard flavor.

Mizuna

Brassica rapa subsp. nipposinicamizuna lettuce
Many varieties of B. juncea cultivars are used, including zha cai, mizuna, takana (var.

Calorie

calorieskcalkilocalorie
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K which is especially high as a multiple of its Daily Value.

Reference Daily Intake

RDADaily ValueRDI
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K which is especially high as a multiple of its Daily Value.

Vitamin A

Avitamins ARAE
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K which is especially high as a multiple of its Daily Value.

Vitamin C

ascorbic acidascorbateC
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K which is especially high as a multiple of its Daily Value.

Vitamin E

EVitamins EE vitamins
Mustard greens are a moderate source of vitamin E and calcium.

Calcium

CaCa 2+ calcium ion
Mustard greens are a moderate source of vitamin E and calcium.

Carbohydrate

carbohydratessaccharidecomplex carbohydrates
Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table).

Protein

proteinsprotein synthesisproteinaceous
Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table).

Fat

greasetotal fatdietary fat
Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table).