Mustard seeds have been very prized culinary oil-seeds being used since before times. The seeds are natural product units acquired from the mustard plant, in the Brassica family. A portion of the nearby individuals from mustards in this family incorporate cabbage, broccoli, brussels-grows, and so on. Mustards are local to Asia Minor, yet nowadays developed as one of the principle business edit in Canada, India, China, and calm atmospheres of the European area.

• White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.

Mustard seeds have been very prized culinary oil-seeds being used since before times. The seeds are natural product units acquired from the mustard plant, in the Brassica family. A portion of the nearby individuals from mustards in this family incorporate cabbage, broccoli, brussels-grows, and so on. Mustards are local to Asia Minor, yet nowadays developed as one of the principle business edit in Canada, India, China, and calm atmospheres of the European area.

• White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.