Andhras not only love Avakaya which is raw mango pickled in mutstard seed powder and ava kooralu, vegetables seasoned in mustard powder, they also season every dish with mustard seeds sputtered in oil. Bengalis use mustard oil for everything and I think the English like to use White Mustard as a seasoning.
Facts below Quoted from Nutrition Link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106
“Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. Black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea).
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.
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
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 calledisothiocyanates. 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. “
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