Mustard greens
Mustard Greens
Mustard greens (pronunciation: /ˈmʌstərd griːnz/), also known as Brassica juncea, are leafy green vegetables that are part of the Brassicaceae family. They are known for their peppery flavor and are a common ingredient in many different types of cuisine.
Etymology
The term "mustard" comes from the Latin mustum ardens, which means "burning must". This is a reference to the spicy heat of the mustard seeds. The term "greens" refers to the edible leaves of the plant.
Description
Mustard greens are a dark, leafy green vegetable that are packed with vitamins and minerals. They are high in Vitamin K, Vitamin A, and Vitamin C, and are also a good source of Folate and Calcium.
Culinary Uses
Mustard greens are used in a variety of dishes around the world. They can be eaten raw in salads, cooked in soups and stews, or sautéed with other vegetables. In Southern United States cuisine, they are often cooked with ham hocks or other smoked pork products for a traditional dish. In Indian cuisine, mustard greens are used in the popular dish Sarson ka saag.
Health Benefits
Mustard greens are known for their high nutritional value. They are low in calories and high in dietary fiber, making them a good choice for weight management. They also contain antioxidants that can help protect the body from damage by free radicals.
See Also
External links
- Medical encyclopedia article on Mustard greens
- Wikipedia's article - Mustard greens
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