Brassica juncea,commonlybrown mustard,Chinese mustard,Indian mustard,Korean green mustard,leaf mustard,Oriental mustardandvegetable mustard,is a species ofmustard plant.[1]
| Brassica juncea | |
|---|---|
| |
Scientific classification
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Brassica |
| Species: | B. juncea
|
| Binomial name | |
| Brassica juncea | |
Cultivar
editBrassica junceacultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai.[2]
Integrifolia
edit| Group | Image | Description | |
|---|---|---|---|
| leaf mustard ( giới thái ) |
leaf mustard ( giới thái ) |
|
The leaf mustard is known as "bamboo mustard", "small gai choy" ( tiểu giới thái ), and "mustard cabbage". |
| Korean red mustard (적갓) and green mustard(청갓) |
|
The mustard plant produces deep purple-red leaves(적갓) and green leaves(청갓) with green petiole. | |
| Japanese giant red mustard (タカナ, cao thái ) |
|
The giant-leafed mustard, also known as "Japanese mustard", "takana" (タカナ, cao thái ), has purple-red savoy leaves with strong, sharp, peppery taste. | |
| snow mustard ( tuyết lí hống ) |
|
Previously identified asB. junceavar.foliosaandB. junceasubsp.integrifoliavar.subintegrifolia.[3]The mustard plant is known as "red-in-snow mustard", "green-in-snow mustard" and "xuělǐhóng/hsueh li hung". | |
| curled-leaf mustard | 
|
Previously identified asB. junceasubsp.integrifoliavar.crispifolia.[3]The mustard plant is known as "curled mustard", "American mustard", "Southern mustard", "Texas mustard", and "Southern curled mustard". | |
| cut-leaf mustard | mizuna (ミズナ, thủy thái ) |
|
Previously identified asB. junceasubsp.integrifoliavar.japonica.[3] |
| large-petiole mustard | large-petiole mustard | 
|
|
| horned mustard | Previously identified asB. junceasubsp.integrifoliavar.strumata.[3]The mustard plant has a "horn" in the center of its stem, thus its name, "horned mustard". | ||
| head mustard | head mustard | 
|
Previously identified asB. junceasubsp.integrifoliavar.rugosa.[3]The primary varieties are Swatow (dai gai choy,heart mustard cabbage, wrapped mustard cabbage) and Bamboo (jook gai choi).[4] |
Juncea
edit| Group | Image | Description | |
|---|---|---|---|
| oil-seed mustard | canola | 
|
Oil seed cultivars ofB. junceasubsp.juncea,[3]along with oil seed cultivars of the related speciesB. napusandB. rapa,are referred to ascanola.Other common names include "brown mustard", "Indian mustard", and "oilseed mustard". The mustard plant is calledraiorrayain India. |
Napiformis
edit| Group | Image | Description | |
|---|---|---|---|
| root mustard | root mustard | Previously identified asB. junceasubsp.napiformis.[3]The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard". | |
Tsatsai
edit| Group | Image | Description | |
|---|---|---|---|
| multishoot mustard | multishoot mustard | Previously identified asB. junceasubsp.tsatsaivar.multiceps.[3]The mustard plant is known as "chicken mustard", "multishoot mustard", and "nine-head mustard". | |
| big-stem mustard | Stem Mustard
( hành dụng giới / giới thái đầu ) |
|
Previously identified asB. junceasubsp.tsatsaivar.tumida.[3]The mustard plant with knobby, fist-sized, swollen green stem is known as "big-stem mustard" or "swollen-stem mustard". |
Uses
editNutrition
edit| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 110 kJ (26 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
4.51 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.41 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.47 g | |||||||||||||||||||||||||||||||||||||||||||||||
2.56 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||
| Water | 92 g | ||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendationsfor adults,[5]except for potassium, which is estimated based on expert recommendation fromthe National Academies.[6] | |||||||||||||||||||||||||||||||||||||||||||||||
In a100-gram (3+1⁄2-ounce) reference serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) offood energyand are a rich source (20% or more of theDaily Value) of vitaminsA,C,andK—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source ofvitamin Eandcalcium.Greens are 92% water, 4.5%carbohydrates,2.6%proteinand 0.5%fat(table).
Cuisine
edit
The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form inAfrican,Bangladeshi,Chinese,Filipino,Tripuri,Italian,Indian,Japanese,Okinawan,Nepali,Pakistani,Korean,SouthernandAfrican-American(soul food) cuisines. Cultivars ofB. junceaare grown for theirgreens,and for the production ofmustard oil.The mustard condiment made from the seeds of theB. junceais called brown mustard and is considered to bespicierthan yellow mustard.[7][8]
Because it may containerucic acid,a potentialtoxin,mustard oil is restricted from import as avegetable oilinto the United States.[9]Essential oilof mustard, however, isgenerally recognized as safeby the U.S.Food and Drug Administration.[9]InRussia,this is the main species grown for the production ofmustard oil.It is widely used incanning,bakingandmargarineproduction in Russia, and the majority of Russiantable mustardis also made fromB. juncea.
The leaves are used in African cooking,[10]and all plant parts are used inNepali cuisine,particularly in the mountain regions ofNepal,as well as in thePunjabi cuisinein the northern part of theIndian subcontinent,where a dish calledsarson da saag(mustard greens) is prepared.[11]B. junceasubsp.tatsai,which has a particularly thick stem, is used to make theNepali picklecalledachar,and theChinese picklezha cai. This plant is called "lai xaak" in Assamese and it is cultivated hugely during the winters. It is eaten in any form in Assam and Northeast, be it boiled or added raw in salad, cooked alone or with pork.
TheGorkhasof theIndian statesofDarjeeling,West Bengal andSikkimas well asNepalprepare pork with mustard greens (also calledrayoinNepali). It is usually eaten with relish and steamed rice, but can also be eaten withroti(griddlebreads). In Nepal it is also a common practice to cook these greens with meat of all sorts, especially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to focus on the flavour of the greens and dry chillies.B. juncea(especially the seeds) is more pungent than greens from the closely relatedB. oleracea(kale,broccoli,andcollard greens),[12]and is frequently mixed with these milder greens in a dish of "mixed greens".
ChineseandJapanese cuisinesalso make use of mustard greens. In Japanese cuisine, it is known astakanaand often pickled for use as filling inonigirior as a condiment. Many varieties ofB. junceacultivars are used, includingzha cai,mizuna,takana(var.integrifolia),juk gai choy,andxuelihong.Asian mustard greens are most oftenstir-friedorpickled.(Seepickled mustard.) ASoutheast Asiandish calledasam gai choyorkiam chai boeyis often made with leftovers from a large meal. It involves stewing mustard greens withtamarind,driedchilliesand leftover meat on the bone. Brassica juncea is also known asgai choi,siu gai choi,xiao jie cai,baby mustard, Chinese leaf mustard ormostaza.[13]
-
Lai shak, mashed potato and fried eggplant -
Fried mustard green dish -
Gat-kimchi,a variety ofkimchimade with mustard greens -
Cantonese-style braised mustard greens, withwolfberries
Green manure
editVegetable growers sometimes grow mustard as agreen manure.Its main purpose is to act as amulch,covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, mustard sown in summer and autumn is cut down starting in October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.[14]One of the disadvantages of using mustard as a green manure is its propensity to harborclub root.
Phytoremediation
editThis mustard plant is used inphytoremediationto remove heavy metals, such aslead,from the soil inhazardous wastesites because it has a higher tolerance for these substances and stores the heavy metals in its cells.[15]In particular,Brassica junceawas particularly effective at removingcadmiumfrom soil.[16]The process of removing heavy metals ends when the plant is harvested and properly discarded. Phytoremediation has been shown to be cheaper and easier than traditional methods for heavy metal reduction in soils.[17]In addition, it has the effect of reducing soil erosion, reducing cross-site contamination.[15]
See also
edit- Sinapis alba(formerlyBrassica alba) – yellow orwhite mustard,another mustard variety
- Brassica oleracea– wild cabbage
- Brassica nigra– black mustard, another mustard variety
- Brassica rapa– related family of edible greens used in Asian cooking
- Brassica carinata– Ethiopian mustard
- For other edible plants in the familyBrassicaceae,seecruciferous vegetables.
References
edit- ^"Brassica juncea".Germplasm Resources Information Network.Agricultural Research Service,United States Department of Agriculture.
- ^Spect, C.E.; Diederichsen, A. (2001)."Brassica".In Hanelt, Peter (ed.).Mansfeld's Encyclopedia of agricultural and horticultural crops(1. Engl. ed.). Berlin:Springer.pp. 1453‒1456.ISBN3-540-41017-1.Archivedfrom the original on 28 February 2018.Retrieved20 February2018.
- ^abcdefghiWiersema, John H.; León, Blanca (2013).World Economic Plants: A Standard Reference(2nd ed.). Boca Raton, Florida:CRC Press.p. 112.ISBN978-1-4398-2142-8.Archivedfrom the original on 28 February 2018.Retrieved20 February2018.
- ^Hutton, Wendy (2004).A Cook's Guide to Asian Vegetables.Singapore: Periplus Editions. pp. 48–49.ISBN0794600786.
- ^United States Food and Drug Administration(2024)."Daily Value on the Nutrition and Supplement Facts Labels".FDA.Archivedfrom the original on 2024-03-27.Retrieved2024-03-28.
- ^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).Dietary Reference Intakes for Sodium and Potassium.The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).ISBN978-0-309-48834-1.PMID30844154.Archivedfrom the original on 2024-05-09.Retrieved2024-06-21.
- ^Sakorn, P.; Rakariyatham, N. (June 13, 2012). "Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures".Biodegradation.13(6): 395–9.doi:10.1023/A:1022851129684.PMID12713131.S2CID23927681.
- ^Polistico, Edgie (2017).Philippine Food, Cooking, & Dining Dictionary.Anvil Publishing, Inc.ISBN9786214200870.
- ^ab"Detention Without Physical Examination of Expressed Mustard Oil".US Food and Drug Administration. 18 March 2011.Archivedfrom the original on 3 March 2016.Retrieved1 February2016.
- ^Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.
- ^Chandrassekaran, V. K. (February 24, 2013)."Flavour of Punjab".The Hindu.Archivedfrom the original on 27 February 2013.Retrieved6 March2013.
- ^Ghawi, S. K.; Shen, Y; Niranjan, K; Methven, L (2014). "Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties".Journal of Food Science.79(9): S1756–62.doi:10.1111/1750-3841.12556.PMID25156799.
- ^"Kai Choi - Your British Oriental Vegetable Grower".cherryfarms.co.uk.Archivedfrom the original on 2014-05-31.
- ^"Mustard Green Manure Seeds".greenmanure.co.uk.Archivedfrom the original on February 28, 2018.RetrievedFebruary 28,2018.
- ^abNaser A. Anjum; et al., eds. (2012).The plant family Brassicaceae contribution towards phytoremediation.Dordrecht: Springer.ISBN9789400739130.
- ^Schneider, Thorsten; Haag-Kerwer, Angela; Maetz, Mischa; Niecke, Manfred; Povh, Bogdan; Rausch, Thomas; Schüßler, Arthur (September 1999). "Micro-PIXE studies of elemental distribution in Cd-accumulating Brassica juncea L".Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms.158(1–4): 329–334.Bibcode:1999NIMPB.158..329S.doi:10.1016/S0168-583X(99)00356-0.
- ^Lone, M. I; He, Z. L; Stoffella, P. J; Yang, X. E (2008)."Phytoremediation of heavy metal polluted soils and water: Progresses and perspectives".Journal of Zhejiang University Science B.9(3): 210–220.doi:10.1631/jzus.B0710633.PMC2266886.PMID18357623.
Further reading
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- Everitt, J.H.; Lonard, R.L.; Little, C.R. (2007).Weeds in South Texas and Northern Mexico.Lubbock: Texas Tech University Press.ISBN0-89672-614-2.