Mustard greens contain sulforaphane, a sulfur-rich compound commonly found in cruciferous vegetables such as cabbage, bok choy, Brussels sprouts, cauliflower and yes, broccoli, is noted for its many health benefits — one of which is the prevention of stomach cancer. According to a study published in the journal Current Pharmaceutical Design, sulforaphane has the ability to protect the stomach and gut against gastritis, or inflammation in the stomach lining, which, if left untreated, can develop into ulcers and thus increase one’s risk for stomach cancer, as previously noted. Here Meenakshi Nagdeve, OrganicFacts.net, reflects on impressive benefits and uses of mustard, reviewed by Vanessa Voltolina, MS, RD:

Different parts of the mustard plant have been proven beneficial in a variety of health-related issues. This includes relief from muscular aches and pains to dermatitis among others. It has also been shown to have anti-cancer and diabetes properties. In folk medicine, it is also considered to have poison- repelling qualities, exerts therapeutic effects on the nerves, and helps maintain cardiac health.

What is Mustard?

Mustard is a versatile cruciferous vegetable which belongs to the Brassica family, similarly to broccoli and cabbage. Native to the temperate areas of Europe, it was amongst the earliest grown crops in the region. For thousands of years, the mustard plant has been quite popularly cultivated in North Africa, Asia, and Europe more like an herb; it was even popular among the ancient Greeks and Romans.

Presently, mustard is grown in over 21 countries with major production happening in Europe, Nepal, Canada, Ukraine, and India. Attributing to its flavor and therapeutic nature, usage of mustard is quite popular all around the globe with approximately 700 pounds consumed annually.

It is a multi-faceted botanical with a number of different varieties. Three variants out of these varieties – namely white mustard (Brassica alba,) black mustard (Brassica nigra), and brown mustard (Brassica juncea), have gained more popularity over others, and are commercially grown and used for their young flower stalks, leaves, and seeds. White mustard (sometimes referred to as yellow mustard) has a milder taste and is normally used in the preparation of the famous American yellow mustard condiment. Black mustard is popular for its strong aroma and flavor while brown mustard, also used to prepare Dijon mustard, offers a sharp pungent taste.

Mustard Nutritional Facts

The mustard plant brings an entire gamut of helpful constituents through its various edible parts. Seeds of the plant are rich source of minerals such as calcium, magnesium, phosphorus, and potassium, according to the USDA National Nutrition Database. Along with this, it is a good source of dietary folate and vitamin A as well.

Mustard greens, or leaves of mustard plants, are an excellent source of minerals including potassium, calcium, magnesium, and phosphorous. In addition to a healthy dose of dietary fiber, it also contains vitamins A, K, and C, as well as folate.”

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