Brassica juncea

Source: Wikipedia, the free encyclopedia.
"Brown mustard" redirects here. For other uses, see Mustard.

Brassica juncea
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species:
B. juncea
Binomial name
Brassica juncea
(
Czern.

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.[1]

Cultivar

Brassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai.[2]

Integrifolia

Group Image Description
leaf mustard
(芥菜) 		leaf mustard
(芥菜) 		The leaf mustard is known as "bamboo mustard", "small gai choy" (小芥菜), and "mustard cabbage".
Korean red mustard
(적갓) 		The mustard plant produces deep purple-red leaves with green petiole.
Japanese giant red mustard
(タカナ, 高菜) 		The giant-leafed mustard, also known as "Japanese mustard", "takana" (タカナ, 高菜), has purple-red savoy leaves with strong, sharp, peppery taste.
snow mustard
(雪里蕻) 		Previously identified as B. juncea var. foliosa and B. juncea subsp. integrifolia var. 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 as B. juncea subsp. integrifolia var. 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, 水菜) 		Previously identified as B. juncea subsp. integrifolia var. japonica.[3]
large-petiole mustard large-petiole mustard
horned mustard Previously identified as B. juncea subsp. integrifolia var. 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 as B. juncea subsp. integrifolia var. rugosa.[3] The mustard plant is known as "head mustard", "Swatow mustard", and "heart mustard", and "dai gai choy (大芥菜)".

Juncea

Group Image Description
oil-seed mustard
canola
 Oil seed cultivars of B. juncea subsp. juncea,
canola
. Other common names include "brown mustard", "Indian mustard", and "oilseed mustard". The mustard plant is called rai or raya in India.

Napiformis

Group Image Description
root mustard root mustard Previously identified as B. juncea subsp. napiformis.[3] The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard".

Tsatsai

Group Image Description
multishoot mustard multishoot mustard Previously identified as B. juncea subsp. tsatsai var. multiceps.[3] The mustard plant is known as "chicken mustard", "multishoot mustard", and "nine-head mustard".
big-stem mustard Stem Mustard

(茎用芥/芥菜头)

Previously identified as B. juncea subsp. tsatsai var. tumida.[3] The mustard plant with knobby, fist-sized, swollen green stem is known as "big-stem mustard" or "swollen-stem mustard".

Uses

Nutrition

Mustard greens, cooked, boiled, drained, without salt
Nutritional value per 100 g (3.5 oz)
Energy110 kJ (26 kcal)
4.51 g
Sugars1.41 g
Dietary fiber2 g
0.47 g
2.56 g
Niacin (B3)
3%
0.433 mg
Pantothenic acid (B5)
2%
0.12 mg
Vitamin B6
6%
0.098 mg
Folate (B9)
2%
9 μg
Vitamin C
28%
25.3 mg
Vitamin E
12%
1.78 mg
Vitamin K
494%
592.7 μg
MineralsQuantity
%DV†
Calcium
9%
118 mg
Iron
5%
0.87 mg
Magnesium
3%
13 mg
Phosphorus
3%
42 mg
Potassium
5%
162 mg
Sodium
0%
9 mg
Zinc
2%
0.22 mg
Other constituentsQuantity
Water92 g
Full Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5]

In a 100-gram (3+1⁄2-ounce) reference serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) of

Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat
(table).

Cuisine

The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in

greens, and for the production of mustard oil. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard.[6][7]

Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States.[8] Essential oil of mustard, however, is generally recognized as safe by the U.S. Food and Drug Administration.[8] In Russia, this is the main species grown for the production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.

The leaves are used in African cooking,

Nepali pickle called achar, and the Chinese pickle zha 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.

The

collard greens),[11]
and is frequently mixed with these milder greens in a dish of "mixed greens".

chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza.[12]

  • Lai shak, mashed potato and fried eggplant
    Lai shak, mashed potato and fried eggplant
  • Fried mustard green dish
    Fried mustard green dish
  • Gat kimchi, a variety of kimchi made with mustard greens
    Gat kimchi, a variety of kimchi made with mustard greens
  • Cantonese-style braised mustard greens, with wolfberries
    Cantonese-style braised mustard greens, with
    wolfberries

Green manure

Vegetable growers sometimes grow mustard as a

club root
.

Phytoremediation

This mustard plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells.[14] In particular, Brassica juncea was particularly effective at removing cadmium from soil.[15] 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.[16] In addition, it has the effect of reducing soil erosion, reducing cross-site contamination.[14]

See also

References

  1. ^ "Brassica juncea". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture.
  2. ISBN 3-540-41017-1. Archived
    from the original on 28 February 2018. Retrieved 20 February 2018.
  3. ^
    ISBN 978-1-4398-2142-8. Archived
    from the original on 28 February 2018. Retrieved 20 February 2018.
  4. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  5. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  6. S2CID 23927681
    .
  7. ISBN 9786214200870
    .
  8. ^ a b "Detention Without Physical Examination of Expressed Mustard Oil". US Food and Drug Administration. 18 March 2011. Archived from the original on 3 March 2016. Retrieved 1 February 2016.
  9. ^ Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.
  10. ^ Chandrassekaran, V. K. (February 24, 2013). "Flavour of Punjab". The Hindu. Archived from the original on 27 February 2013. Retrieved 6 March 2013.
  11. PMID 25156799
    .
  12. ^ "Kai Choi - Your British Oriental Vegetable Grower". cherryfarms.co.uk. Archived from the original on 2014-05-31.
  13. ^ "Mustard Green Manure Seeds". greenmanure.co.uk. Archived from the original on February 28, 2018. Retrieved February 28, 2018.
  14. ^
    ISBN 9789400739130
    .
  15. doi:10.1016/S0168-583X(99)00356-0
    .
  16. PMID 18357623
    .

Further reading

Scholia has a topic profile for Brassica juncea.
  • Everitt, J.H.; Lonard, R.L.; Little, C.R. (2007). Weeds in South Texas and Northern Mexico. Lubbock: Texas Tech University Press.
    ISBN 0-89672-614-2
    .

External links
Retrieved from "https://en.wikipedia.org/w/index.php?title=Brassica_juncea&oldid=1211396060"