Showing Food White mustard
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | White mustard | ||||||||||
| Scientific Name | Sinapis alba | ||||||||||
| Description | White mustard (Sinapis alba) is an annual plant of the family Brassicaceae. It is sometimes also referred to as Brassica alba or B. hirta. Grown for its seeds, mustard, as fodder crop or as a green manure, it is now widespread worldwide, although it probably originated in the Mediterranean region. White mustard seeds are hard round seeds, usually around 1 to 1.5 millimetres in diameter, with a color ranging from beige or yellow to light brown. They can be used whole for pickling or toasted for use in dishes. When ground and mixed with other ingredients, a paste or more standard condiment can be produced. | ||||||||||
| Primary ID | FOOD00413 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Spices | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Brassicales | ||||||||||
| Family | Brassicaceae | ||||||||||
| Genus | Sinapis | ||||||||||
| Species | alba | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 23309 | ||||||||||
| Wikipedia ID | White_mustard | ||||||||||
| Composition | |||||||||||
| Compounds |
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||