Mustard oil is extracted from the seeds of the mustard plant. It has culinary as well as therapeutic uses. Here are some quick facts about mustard oil:
Scientific Name: Brassica juncea
Common Names: Sarson ka tel (Hindi), Sarsay tel (Bengali), Kadugu Ennai (Tamil), Avanune (Telugu), Rainu tel (Gujarati), Mohariche tel (Marathi), Kadugenna (Malyalam), and Sorisha/sorisa tela (Oriya)
Color: Dark (reddish) yellow
Aroma: Strong
Taste: Pungent and sharp flavor
Smoke Point: 480oF/250oC
Extraction Process: Extracted from mustard seeds and purified through distillation
Key Nutrients: It contains about 60% monounsaturated fats (MUFA), 21% polyunsaturated fats (PUFA), and 12% saturated fats. These fatty acids are considered ‘good fats’ as they do not get deposited on the arterial walls. Its pungent and sharp flavor can be attributed to a compound called allyl isothiocyanate. It also contains glucosinolates that have antimicrobial properties. Mustard oil does not contain carbohydrates, fiber, protein, vitamins, and minerals. Being a vegetable source, mustard oil contains alpha-linolenic acid or ALA, an essential omega-3 fatty acid. One teaspoon of mustard oil contains around 0.8 grams of omega-3 fatty acid.
Calories And Fat: One tablespoon of mustard oil contains about 124 calories. It contains about 14 grams fat, out of which 8.3 grams is monounsaturated fat, 2.9 grams is polyunsaturated fat, and 1.6 grams is unsaturated fat. It has a lower content of monounsaturated fats as compared to olive, flaxseed, grape seed, and peanut oils.
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