Mustard is a spicy-aromatic annual plant with a height of up to 20-28 inches. The mustard has a core root, which has a complex structure. The plant's stems have a straight form, densely branched and glabrous. The leaves of the plant are of simple shape, but more interesting is that they begin to decrease at the tip of the stem, and the plates of mustard become not so separate. The roots are shortened at the same time. The inflorescences of the mustard are in the form of umbellike panicles with flowers of a yellow hue. The fruits of the mustard are a small and thin pod, in which the veins are intertwined on the leaf and spout. The mustard seeds are very small, have a spherical shape and black-and-bluish color. The plant blooms, as a rule, in May, and the fruits themselves are fully ripen only in June.
Note that there are a lot of different varieties of the mustard, but against this background, only the most common ones are for example the black and the brown mustard, and also the white mustard. The black mustard refers to the Middle Eastern region of growth. As for the white and the brown mustard, these two varieties emerged from the Mediterranean and the Himalayas respectively. It is noteworthy that the mustard has been cultivated as a plant for a very long time ago. Thus, the first mention of the mustard's seeds was dated to the fifth century from the birth of Christ. The mustard was included in the diet of the Greeks, Romans and other peoples of the Mediterranean region of habitat. The mustard's taste is well known to everyone − it is sharp enough and has a tart aftertaste. Therefore, the product has become fairly popular with the use of meat, fish, vegetable dishes and snacks.
In a Nutshell About Calories in Mustard
The fresh mustard's caloric value is relatively average − about 160 Kcal. In this case, the prepared mustard is much less − about 60 Kcal. In addition, it is necessary to stop on the prepared mustard, as in the fresh form it is practically not used. So, let us move on to their useful properties.
Useful Properties of Fresh and Prepared Mustard
As you know, the useful properties of the product depend on its composition. The mustard seeds consist almost all of 25-30% fatty oil, which is obtained from the raw product, by pressing. The essential oil, which is included in their composition, in turn consists of allyl- and crotonyl-mustard oils, as well as from carbon disulfide. These oils have a significant effect on the organism, both useful and harmful. In the process of squeezing the mustard oil from the product remains as the mustard powder, which is ideal for the manufacture of mustard poultice, as well as plasters, and other medicinal products.
Everyone knows that the mustard greatly increases appetite. When it is used, the saliva's working-out increases several times, which means that food products that enter the body during eating will be digested much faster. In addition, the useful properties of mustard, directly indicate that it has anti-inflammatory properties, antioxidant and sufficiently laxative. The finished mustard noticeably neutralizes toxins in the organism, and also helps in cases of the stomach upset. However, it should be remembered that abundant use of the mustard, especially in great single doses, often leads only to irritations of the mucous membrane. Also, it has long been proven that the mustard refers to the health-improving plants, respectively, and products of the general sanitation. The mustard very effectively helps cope with fatty foods, which sometimes cannot be digested in the stomach because of what subsequently there appears a severity in it and so on. Also, the mustard is very good for metabolism.
As you may have guessed, the mustard has largely the greatest effect on digestion, but this does not mean that it cannot have a positive effect on other organs and systems. For example, this spice has a significant effect on the cardiovascular system, preventing diseases such as atherosclerosis, hypertension, as well as the diseases associated with the liver or gall bladder. It is useful for rheumatism or flatulence. It is amazing, but the mustard can be given even to the small children (from six years old), only in small quantities. This helps improve their appetite and also have an antibacterial effect on the organism. The mustard is also able to dissolve the tumors, it is often used for dermal integuments, in mumps.
If you are suddenly troubled by throat irritation, it is advisable to make a small mustard-based recipe in the following way: comminute the mustard and add water to the cup, sweeten the water with honey, and heat to 86-104 °F. The mustard also helps with poisoning with various poisons, and also brightens the eyesight.
It is interesting that the mustard oil also benefits. In addition to its useful composition, it has almost the same properties as the mustard seeds and, in addition, contributes to some other properties. Just like the seeds, the mustard oil stimulates the production of saliva, speeds up digestion and slowly oxidized. Moreover, when adding oil to the other products and oils, the preservation properties are improved and the product that is prepared with it, becomes not so perishable. The vitamin A, presenting in the oil, remains for a very long time (about nine months). Also, there is the retinol, which contributes to the development of the body, and also ensures the normal functioning of the epithelial tissue of the organism, mucous layers and skin. The oil helps increase the resistance of the organism to infections. Doctors prescribe the mustard oil to fighting with the gastrointestinal and heart diseases. It is applied to the external wounds and burns. The oil is also useful in the violation of fat metabolism, or with atherosclerosis. It improves the lactation in the nursing mothers.
Among others, this oil has the vitamin B6. The latter helps produce the vitamin of the same number to the microorganisms and the micro-elements, which are present in the intestine. Also, B6 plays an important role in the formation of nitrogen metabolism and is useful in the synthesis and decomposition of amino acids. As for the vitamin PP, here it is present in an easily digestible form. This also helps improve metabolism, and, of course, this exchange cannot also be done without the nicotinic acid, which is abundantly present in the oil. In addition, this acid takes an active part in the "breathing" of the tissues and has a vasodilating effect on the organism. The vitamin D, present in the mustard oil, for quantity exceeds several times the remaining products, for example, sunflower oil.
Concerning the mustard powder, it should be noted that its efficiency is several times higher due to the wetting in warm water. That is, it is necessary to do it just before use. Usually people do this either in cold or hot water. However, this is not entirely correct because under the influence of cold water, the useful substances do not reveal their properties, and under the influence of too high temperature, the useful compounds in the product are destroyed. Therefore, soak the mustard powder at a temperature of not less than 95 °F, and not more than 140 °F.