Mustard greens are cruciferous vegetable of the Brassica Family. Its scientific name is Brassica juncea. It is native to the Himalayan plains and have been cultivated for more than 5,000 years for its winter season leaves and oil seeds. Ancient Egyptians used the spicy mustard seeds as food seasoning. In an Italian 14th century cookbook, mustard green are used in many recipes than any vegetables of that time.
With its bright green broad leaves and serrated margins, this crunchy and spicy plant is of the most nutritious green leafy vegetables you can find and also the most pungent of cooking greens. This winter crop is more flavorful during the months of November until March. It is usually harvested when it’s about 2ft in height taking 4 to 6 weeks to grow. It gives out a peppery zest to foods. It is grown in many Asian countries like Japan, China, Nepal and India. Likewise, it has become a staple southern cuisine in America.
One amazing health quality of this super food is its ability to prevent several forms of cancers, like colon, ovarian, lungs, breasts and prostate cancers. This is due to its anti-inflammatory and antioxidant properties. Its sulfur rich nutrients boost the detoxifying activities of the body, thereby supporting cardiovascular health and aid in fighting off other chronic diseases. With its good amount of folate helps bring down cholesterol levels and prevent homocysteine build up which is the main contributing factor in heart disease.
Mustard green stores up a good amount of Vitamin K and omega-3 fatty acids, which are essential anti-inflammatory agent that reduces the risk of heart disease, cancer, arthritis and other complex inflammation systems of the body. It also promotes osteotropic activity in the body by the bone mass building role of vitamin K. This super green can supply the body with an ample amount of dietary fiber known for its ability in preventing or relieving constipation, regulate the body’s metabolism, maintain a healthy body weight and lower the risk of diabetes. It also holds an abundant supply of vitamin C, a potent antioxidant and chelating agent to remove heavy metals like lead and mercury including free radicals. It is also an excellent source essential mineral such as manganese, potassium, magnesium, calcium, iron, zinc and selenium.
Adding mustard green in your diet is definitely a good idea in maintaining a healthy body, besides, it’s low in calories and fat.
As precautionary measures, persons taking blood thinner medicine are to avoid eating mustard greens due to its high vitamin content. Excessive eating of this green can cause oxalation which can cause problem for individuals with gallbladder or kidney disease.
Here’s a healthy serving tip… sauté chopped mustard leaves and add some walnuts. Enjoy!
Have a happy weekend!
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