Nutritional values ​​of red mustard micro vegetables

The micro vegetables of red mustard have, in particular, high quantities of soccer, potassium, Vitamin A And fiber.

Also, they contain alkaloids, that is, substances with a bitter taste, including the sinigrine, which also finds itself in horseradish, which represents the substance that gives the seed the typical spicy taste of mustard.

The red mustard in the kitchen

Red mustard seeds are widely used within Mixed salads, since, thanks to the substances they contain, they give the foods to which a slightly spicy flavor, but defined and aromatic, excellent for enhancing the fresh and simple taste of the salad.

In addition, the leaves can be used for the Decoration of dishes.

The seeds can also be pulverized, and, following the addition of water, vinegar, lemon and salt, together with other spices of your choice, a particular yellow-brown sauce is obtained which maintains the spicy taste typical of red mustard seeds, but with more delicate and sweet tones.

One of the non -traditional uses of seeds is very common, however, in India, where these are used for the production of a particular type of oil, very aromatic and with an intense flavor, which recalls the pungent taste of Wasabi.

Suggestion

In addition to traditional use, the seeds can be added to fish dishes, enriching the flavor and recreating new combinations of taste.