In march, the chinese consumer newspaper (journalist li jian) reported that the south was warm and rainy. In the fields of the gangay fields, a mustard of fresh water is flourishing, waiting to be taken to a consumer table or to a food factory。
When it comes to mustard, whether it is seen as the first south of the countryside in march or as the north of the porridge, where salt is cooked as a delicious catalyst. However, experts in the field of food science remind consumers that, from the point of view of food safety and health, mustard, which is not the only way to eat, is “cracked”。
His name is fado
Although mustard is fresh in march, it seems that many consumers, whether they look at labels in supermarkets or go to the market outside their home, often “discover” the shadow of mustard。
Associate professor song xuan, school of food science and nutrition engineering, agricultural university of china in an interview with the chinese consumers newspaper, it was stated that mustard is a one-year or two-year-old herb plant in cross-flowers, and that it is the harvest season from march to april of each year. Mustard is a large category, and there are seven variants that are grown extensively in the country, not only by different types of mustard names, but also by different geographical names, even for the same mustard. That is why it is sometimes the case that everyone knows and sometimes “can't buy”。
Song xin said that mustard is an important vegetable, oil and modulation crop, originating in central asia and spread around the world in china, south asia, japan, india, africa, central asia, and that it has a long history of cultivation and domestication, and has evolved into 16 subgenerous varieties of seed mustard, root mustard, leaf mustard and straw mustard following long-term mutation choices。
One is mustard. This is usually the type of leaf-eating mustard that is sold directly in the market or supermarket. There are, however, many different types of mustard, mustard, mustard, mustard, or mustard, etc., and different types of mustard are called in different geographical areas, such as hubei, hokkai, sichuan, winter and sprouts, snow, plum, etc. The word mustard in mandarin can be read as “gài” in addition to the word “jiè”, so that the canadettes in guangdong and fujian are also a big mustard。
Two is mustard. The most typical is the large headbrush, which is more spicy, usually used after the pickle, and is called spicy, mustard, etc。
Three is mustard. Such mustard stammers grow thick, mainly masts (crawling), scabs (coins), cuddles (peeds), etc. Among them, it is famous for its domestic and foreign mustard products; the mustard mustard, which looks like a mustard, which is green only on the skin, is cut with white in it, is cooked with a bit of white radish, is our special vegetable, produced mainly in the south-west of kawakawa, and is called a bar or vegetable skull。
Four is seed mustard. Seeds can be used to extract oil and make mustard, divided into black mustard, brown mustard, yellow mustard and white mustard. The white mustard is of national origin, free of volatilizing oil, a little sweetness and a warm spicy smell; the brown mustard is in between. We grow mainly brown mustard, while europe and america are dominated by yellow mustard。
It's very nutritious
In the spring, there are plenty of vegetables that consumers call “first fresh”, of which mustard is undoubtedly the most nutritious。
Song xin explained that the nutritional composition varies slightly from one type of mustard to another and is unique. Vitamin c levels in most mustard varieties ranged from 24 to 90 mg/100 g, fibre levels from 1. 3 to 2. 4 g/100 g and protein levels from 1. 7 to 3 g/100 g, which are high-nutrient groups in vegetables. For example, the table of chinese food composition shows vitamin c levels of up to 72 mg/100 g for fresh capped vegetables, which are above 190 common vegetables, in addition to the abundance of potassium, carrots and insoluble dietary fibres for covered vegetables; and fresh silhouettes with a calcium content of up to 230 mg/100 g。
Fresh root mustard, such as headbrush, contains a number of sulfur glucose, and its derivatives are found to be carcinogenic。
In mustard stamina, it contains rich mineral elements and dietary fibres. In addition to the abundance of vitamin c and other antioxidation components, for example, there are also large amounts of insoluble dietary fibres and potassium elements; there are abundant calcium in the vegetables, and the levels of vitamins b1, b2, b3 (smoky acid) are not low。
Ming dynasty says that mustard smells so hot that it has the meaning of the word, so it is called mustard. Since many mustards have, more or less, a unique and spicy taste, fermentation and pickles are common ways of cooking mustard。
However, pickled mustards such as prunes, pickles, soybeans, and pickles may not only have high salt content, but may also destroy the original nutrients of mustard。
For example, after the most spicy fresh headbread fermented to pickles, vitamin c levels have declined significantly, reduction of sugar has increased, and the sulphate glucose composition has undergone complex degradation and transformation. While there are some useful ingredients, salt levels are generally high, with some commercially sold products having a salt content of 10 g/100 g, so consumers need to be careful to control consumption。
In addition, a large number of long-standing, packaged and sold prunes have undergone salting, fermentation and evaporation, which not only increase in salinity (approximately 19. 6 g/100 g), but also result in a significant loss of nutrients and, in some cases, additional sugar. At the same time, there may also be safety risks such as microbial contamination of the aberrations and nitrite superscripts if no attention is paid during the drying process。
Song xin said that mustard is not exclusive to pickling, and some mustards are very entertaining when combined with other foods. For example, while it is bitter and bitter, the guangdong people make soup with their ribs, not only softly, but also silkly sweetly; fresh cane is cut into thin, and the entrance is soft, bitter and spicy。
It's best to buy shorts
It's in the early springs, and fresh mustards and snowflakes are on the market. Song xin stated that mustard mustard is not recommended for long-term preservation and that it is best to buy it now. The choice is for individuals with fresh leaves, green colours and no pests. In general, fresh and better-quality mustard leaves are more glamorous and less handy。
If more time is not spent, mustard mustard should be placed in the cooler ventilator to avoid direct sunlight. If it takes a long time to keep it, the mustard mustard can be rinsed in a fresh air-fruit bag, or the selected mustard leaves can be humid with kitchen paper and placed in a refrigerator scavenge (temperature 4°c), preferably within 3 days。
It is not true that the web-based version of the term “cooled leaves and vegetables for more than 24 hours, resulting in large amounts of nitrite causing cancer”. Song xin explained that leaves and vegetables do naturally contain a certain amount of nitrate and may, to some extent, be converted to nitrite. However, nitrite levels are often higher than those produced when vegetables are at high temperatures compared to refrigeration。
Boiling leaves such as mustards (about 30 seconds or 1 minute) can remove most nitrate and nitrite components, dry up the water after cooling, and separate seals (-18°c) and also contribute to long-term preservation without recommending more than five days。
In addition, in some parts of hunan it is worth learning how to keep dry and eat without salt and only when the snow is fertilized and dry。
Home-made pickles are generally not promoted from the point of view of ensuring hygiene and food safety. If salt is indeed necessary, song zheng reminds us first of the need to clean and control the leaves and vegetables in the course of the operation, to ensure that the board and knives are kept in clean and hygienic use, and secondly to eat within two weeks after they are opened, and to keep the equipment clean each time they are taken and consumed. A pickled mustard that appears on the surface with a long white membrane (embrane yeast), a sour snout or black hair may be infected with the fungus and must be abandoned。
China consumer network 19 march 2025
