Bassica juncea

Young tender leaves of mustard greens are used in salads or mixed with other salad greens. Older leaves with stems may be eaten fresh, canned or frozen, for potherbs, and to a limited extent in salads. Mustard greens are often cooked with ham or salt pork, and may be used in soups and stews. Although widely and extensively grown as a vegetable, it is being grown more for its seeds which yield an essential oil and condiment. Easier to grow than Black Mustard (B. nigra), it has nearly replaced it in brown mustard preparations since 1945. Mustard Oil is one of the major edible oils in India, the fixed oil content of rai varying between 28.6% and 45.7%. Oil is also used for hair oil, lubricants and, in Russia, as a substitute for olive oil. Adding 1.1-2.2% mustard oil to fresh apple cider retards fermentation. Seed residue is used as cattle feed and in fertilizers (Reed, 1976).

Folk Medicine

Reported to be anodyne, apertif, diuretic, emetic, rubefacient, and stimulant, Indian Mustard is a folk remedy for arthritis, footache, lumbago, and rheumatism (Duke and Wain 1981). Seed used for tumors in China. Root used as a galactagogue in Africa. Sun-dried leaf and flower are smoked in Tanganyika to "get in touch with the spirits." Ingestion may impart a body odor repellent to mosquitoes (Burkill, 1966). Believed to be aperient and tonic, the volatile oil is used as a counterirritant and stimulant. In Java the plant is used as an antisyphilitic emmenagogue. Leaves applied to the forehead are said to relieve headache (Burkill, 1966). In Korea, the seeds are used for abscesses, colds, lumbago, rheumatism, and stomach disorders. Chinese eat the leaves in soups for bladder, inflammation or hemorrhage. Mustard oil is used for skin eruptions and ulcers (Perry, 1980).

Chemistry

Mustard greens are high in Vitamin A and C, and iron; a cupful (140 gm) providing an adult with ca 60% of his recommended daily Vitamin A requirement, all the Vitamin C requirement and about one-fifth the iron. Per 100 g, the leaf is reported to contain 24 calories, 91.8 g H2O, 2.4 g protein, 0.4 g fat, 4.3 g total carbohydrate, 1.0 g fiber, 1.1 g ash, 160 mg Ca, 48 mg P, 2.7 mg Fe, 24 mg Na, 297 mg K, 1825 ?g ?-carotene equivalent, 0.06 mg thiamine, 0.14 mg riboflavin, 0.8 mg niacin, and 73 mg ascorbic acid. Per 100 g, the root is reported to contain 38 calories, 85.2 g H2O, 1.9 g protein, 0.3 g fat, 8.8 g total carbohydrate, 2.0 g fiber, 3.8 g ash, 111 mg Ca, 65 mg P, 1.6 mg Fe, 447 mg K, 45 ?g ?-carotene equivalent, 0.05 mg thiamine, 0.12 mg riboflavin, 0.7 mg niacin, and 21 mg ascorbic acid. Per 100 g, the seed is reported to contain 6.2 g H2O, 24.6 g protein, 35.5 g fat, 28.4 g total carbohydrate, 8.0 g fiber, and 5.3 g ash. Seed sterols contain 19.2% brassicasterol (9.1% esterified), 23.6% free campesterol ...