Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea). Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.
Health Benefits of Mustard Seeds
Phytonutrient Compounds Protective Against
Like other Brassicas, mustard seeds contain plentiful amounts of phytonutrients called glucosinolates. The
seeds also contain myrosinase enzymes that can break apart the
glucosinolates into other phytonutrients called isothiocyanates. The
isothiocyanates in mustard seed (and other Brassicas) have been
repeatedly studied for their anti-cancer effects. In animal studies - and
particularly in studies involving the gastrointestinal tract and colorectal
cancer - intake of isothiocyanates has been shown to inhibit growth of existing
cancer cells and to be protective against the formation of such cells.
Anti-Inflammatory Effects from Selenium and
Mustard seeds emerged from our food ranking system as a very good
source of selenium a nutrient which has been shown to help reduce the severity
of asthma, decrease some of the symptoms of rheumatoid arthritis, and help
prevent cancer. They also qualified as a good source of magnesium. Like
selenium, magnesium has been shown to help reduce the severity of asthma, to
lower high blood pressure, to restore normal sleep patterns in women having
difficulty with the symptoms of menopause, to reduce the frequency of migraine
attacks, and to prevent heart attack in patients suffering from atherosclerosis
or diabetic heart disease.
Mustard seeds also qualified as a very good source of omega-3 fatty acids as
well as a good source of iron, calcium, zinc, manganese, magnesium, protein,
niacin and dietary fiber.