Analysis of the nutritional value of mustard
Introduction of raw materials Pickled mustard ranks first among the world’s three famous pickles (namely Fuling mustard, French pickles, German sweet and sour cabbage). Its unique technology and sophisticated ingredients have always been listed as the best vegetarian dishes.
The mustard has a special sour and savory taste, and it is crisp and tender and can be used as a side dish, stir-fry and soup.
The appearance of high-quality mustard is cyan or light yellow, and the surface is covered with red painted with paprika, which is shiny, crisp and crisp, and has a strong and fresh smell.
Nutrition analysis 1.
The components of mustard are mainly protein, carotene, precipitated fiber, minerals, etc. It has the name of “natural MSG” and can produce umami taste chemical components. After pickling and fermentation, its flavor is stronger; 2.
2. Modern nutrition believes that mustard can strengthen the spleen and appetite, invigorate qi and improve essence, and increase food and help God; 3.
Low-salt health-care mustard can also protect the liver and lose weight; 4.
4. The mustard must have “natural seasickness”, and the person who suffers from motion sickness puts a piece of mustard in his mouth and chews it, which will relieve the boredom. 5.
When drinking alcohol is uncomfortable or excessive, eating a bit of mustard can relieve dizziness, chest tightness and irritability caused by drunkenness.
Relevant population The general population may consume 1.
It is suitable for those who eat greasy often, those who have recovered from major illness or suffer from minor illness and have poor appetite; 2.
Pregnant women, those with chronic diarrhea, should not eat, respiratory disease, diabetes, hypertension patients should eat less.