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Mustard Green
Dry mustard is used in food preparation, and can be mixed with water to use as a condiment. In its dry form, powdered mustard lacks potency; the addition of water releases the pungent compounds. The pungency of mustard is always reduced by heating; if added to a dish during cooking, it gives less pungency than if added afterwards.
Mustard green Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Mustard greens have a slightly bitter taste. |
| Astringency | Mustard greens may have a slight astringent taste. | |
| Texture | Firmness | Mustard greens have a firm texture. |
| Moisture | Mustard greens have a high moisture content. | |
| Nutritional Value | Micronutrients | Mustard greens are rich in vitamins and minerals, such as vitamin K and vitamin C. |
| Fiber | Mustard greens are a good source of dietary fiber. | |
| Color | Natural Pigments | Mustard greens have a dark green color due to chlorophyll pigments. |
| Aroma | Volatile Compounds | Mustard greens may have a pungent aroma due to volatile compounds. |
Food Pairing App - Version 1.2.0