|
The term mustard oil is used for two different oils that are made from mustard seeds: *A fatty vegetable oil resulting from pressing the seeds, *An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. The pungency of mustard oil is due to the presence of allyl isothiocyanate, an activator of the TRPA1 channel. ==Pressed oil== This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi). It is often used for cooking in North India, Eastern India, Nepal, Bangladesh and Pakistan. In Bengal, Orissa, Assam and Nepal, it is the traditionally preferred oil for cooking. The oil makes up about 30% of the mustard seeds. It can be produced from black mustard (''Brassica nigra''), brown Indian mustard (''B. juncea''), and white mustard (''B. hirta''). The characteristic pungent flavour of mustard oil is due to allyl isothiocyanate. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.〔(Entry for mustard oil in the USDA National Nutrient Database for Standard Reference, Release 22 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mustard oil」の詳細全文を読む スポンサード リンク
|