Nutritional value of mustard

Update Date: 2025-01-06 Source: Network

summary

Mustard is native to Guangdong. It has a long history of cultivation in China, and is mainly distributed in the provinces of Jiangnan. Mustard is a common vegetable on the table, mustard can be used to stir fry vegetables to eat, or boiled into soup. Mustard is warm and pungent in nature, and belongs to lung and stomach meridians

Nutritional value of mustard

First: mustard is rich in vitamin A, vitamin B, vitamin C and vitamin D, and also contains a large amount of ascorbic acid. It is a highly active reducing substance and participates in the important redox process of the body. It can increase the oxygen content in the brain and stimulate the use of oxygen in the brain. Therefore, eating more mustard has the effect of refreshing and relieving fatigue.

Second: mustard also has the function of detoxification and detumescence. It can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used as an auxiliary treatment for infectious diseases.

Third: the role of appetizer Xiaoshi, because mustard pickled has a special flavor and fragrance, can promote the digestive function of stomach and intestines, increase appetite, can be used to appetizer, help digestion, but patients with hypertension eat less.

matters needing attention

Mustard is a vegetable with high calcium content. The calcium content of mustard is 294 mg per 100 g. It is a big choice of dietary calcium supplement.