Mustard originated in Guangdong. It has a long history of cultivation in China, and is mostly distributed in various provinces in the south of the Yangtze River. Mustard is a common vegetable on the table. Mustard can be fried as a side dish or boiled into soup. Mustard is warm and pungent, belonging to lung and stomach meridians; Has rich nutritional value;
First, mustard is rich in vitamin A, vitamin B, vitamin C, vitamin D, and also contains a lot of ascorbic acid, which is a highly active reducing substance. It can participate in the important redox process of the body, increase the oxygen content in the brain and stimulate the brain to use oxygen. Therefore, eating mustard can refresh the mind and relieve fatigue.
Second, mustard also has the function of detoxification and detumescence, which can resist infection and prevent diseases, inhibit the toxicity of bacterial toxins and promote wound healing, and can be used for adjuvant treatment of infectious diseases.
Third, the role of appetizing and digestion, because mustard has a special umami and fragrance after pickling, which can promote the digestive function of gastrointestinal tract and increase appetite. It can be used to stimulate appetite and help digestion, but patients with hypertension eat less.
Fourth, it can also improve eyesight, promote diaphragm function and relieve constipation. Because mustard tissue is rough and hard, it contains carotene and a lot of edible cellulose, which has the function of improving eyesight and relaxing bowels. It can be used as a good diet for ophthalmologists, and can also prevent constipation, especially for the elderly and people who are habitually secretive.
Mustard is a vegetable with high calcium content. The calcium content of mustard per 100g is 294mg. It is an excellent choice for dietary calcium supplementation. People with calcium deficiency such as osteoporosis can eat more mustard.
Second, mustard pickling method
Mustard is nutritious, rich in vitamin A, vitamin B, vitamin C and vitamin D, and has the effect of refreshing the brain. There are many ways to make mustard, among which the pickled mustard has a unique flavor. Next, I'll introduce you to the pickling method.
1. Wash the mustard knot in one's heart with clear water, shred it and put it on a plate for later use.
2. Dry the mustard shreds for one day.
3. Then fry the peanuts, peel them, boil the pepper, aniseed and vinegar, and let them cool for later use. It doesn't need much, as long as you can mix the mustard evenly.
4. Next, you can start pickling shredded mustard. First mix the dried shredded mustard with salt, then sprinkle boiling water into the shredded mustard, then add peanuts and mix well. Mix and can.
5. Put the shredded mustard into a pottery jar, fill it up, compact it by hand as much as possible, seal the jar with plastic wrap, and you can eat it in two or three days.
The above is the pickling method of mustard. Parents who like mustard can try to make it themselves, and it tastes quite good.
Third, how to make mustard is the best.
How to make mustard well?
Mustard contains vitamin A, vitamin B, vitamin C, vitamin D and other elements. It is a nutritious vegetable and is often made into pickled products. Because it contains a lot of salt after curing, patients with hypertension and arteriosclerosis should pay attention to eat less and limit salt intake.
So, how to make mustard delicious? Generally speaking, mustard is recommended for soup. Here is a brief introduction to mustard soup:
Wash mustard firstly, and then cut into sections for later use; Boil the water in the pot and add peanut oil and salt to play a seasoning role. Then put in the car screws that have been washed with water and pay attention to observation. When the turning screw is opened, the opened turning screw indicates that it is ripe. When almost all the snails are open, add mustard. Wait a while until the mustard is almost soft, and put a little wine in the soup to remove the fishy smell. Finally, turn off the fire and fill the soup, and a delicious cabbage and mustard soup will be ready.
Therapeutic effect of mustard
Mustard not only has high nutritional value, but also has a therapeutic effect. So, what therapeutic effect does it have? Next, let's take a look.
1, which has the effects of enhancing human immunity, increasing human disease resistance, removing toxic substances, reducing swelling, resisting infection, preventing diseases and promoting wound healing. In addition, it can also be used for adjuvant treatment of infectious diseases.
2, it also has the effect of appetizing and digestion. Mustard tissue is rough and hard, which can increase gastrointestinal digestive function, promote gastrointestinal peristalsis and prevent constipation. In addition, mustard tuber has a special flavor and fragrance, which can promote gastrointestinal digestion and can be used to stimulate appetite and help digestion.
It can be seen that mustard has an excellent therapeutic effect, and eating more is good for your health. But don't overdo it every time, otherwise it may cause some side effects.
Fourth, the precautions for eating mustard
Matters needing attention in eating mustard
There are not many taboos for eating mustard, and most of them can be safely eaten. But mustard is often pickled and eaten, so pickled mustard is not very healthy. We all know that pickled food will do harm to the body. Of course, it is no problem to eat it properly, but eating pickled mustard tuber often will make the body consume too much salt, especially for patients with hypertension. Mustard is better eaten fresh. Whether it is cooking or soup, it is a good ingredient. Eating fresh mustard in daily life can supplement vitamins and enhance immunity. Generally speaking, it is a very healthy food. Even if you don't like vegetables anymore, you should eat some mustard!
Can I eat mustard during lactation?
You can eat mustard during lactation. There is a saying on the Internet that eating mustard will stop milk, which has no scientific basis at all. Please don't follow blindly. Mustard contains vitamin A, vitamin B, vitamin C and vitamin D, which is very suitable for breast-feeding women to supplement nutrition, and mothers can eat more. However, mustard tuber should be eaten with caution, because it has high salt content, which is not good for health, more dangerous for patients with hypertension and other diseases, and high salt intake during lactation is not good for babies. Everyone should be careful.