Diffrent Oil Information
Mustard oil
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Mustard oil
The term mustard oil is used for three different oils that are made from mustard seeds: * A fatty vegetable oil resulting from pressing the seeds, * An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. * An oil made by infusing mustard seed extract into another vegetable oil, such as soybean oil
The pungency of mustard oil is due to the presence of allyl isothiocyanate, an activator of the TRPA1 channel. Contents * 1 Pure oil * 2 Effects on health * 3 Nutritional information * 4 Solution * 5 Use in North Indian cultural and artistic activities * 6 References * 7 External links |
Pure oil
Ox-powered mill grinding mustard seed for oil
This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan. In Bengal, Orissa, Assam and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (Brassica juncea), and white mustard (Brassica hirta).
The characteristic pungent flavour of mustard oil is due to Allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.[1]
Mustard seeds, like all seeds of the Brassica family, including canola (rapeseed) and turnip, have high levels of omega-3 (6–11%) and are a common, cheap, mass-produced source of plant-based (therefore, vegetarian) omega-3 fatty acids (see Indo-Mediterranean diet in the
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Mustard oil
The term mustard oil is used for three different oils that are made from mustard seeds: * A fatty vegetable oil resulting from pressing the seeds, * An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. * An oil made by infusing mustard seed extract into another vegetable oil, such as soybean oil
The pungency of mustard oil is due to the presence of allyl isothiocyanate, an activator of the TRPA1 channel. Contents * 1 Pure oil * 2 Effects on health * 3 Nutritional information * 4 Solution * 5 Use in North Indian cultural and artistic activities * 6 References * 7 External links |
Pure oil
Ox-powered mill grinding mustard seed for oil
This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan. In Bengal, Orissa, Assam and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (Brassica nigra), brown Indian mustard (Brassica juncea), and white mustard (Brassica hirta).
The characteristic pungent flavour of mustard oil is due to Allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.[1]
Mustard seeds, like all seeds of the Brassica family, including canola (rapeseed) and turnip, have high levels of omega-3 (6–11%) and are a common, cheap, mass-produced source of plant-based (therefore, vegetarian) omega-3 fatty acids (see Indo-Mediterranean diet in the