Green leafy mustard: A healthy alternative

Abstract

Peppery, crispy mustard greens are indeed one of the most nutritious green leafy vegetable available during thewinter season. The mustard greens similar to spinach and fenugreek are the storehouse of the number ofphytonutrients and have health promotional and disease prevention properties. Five selections from germplasmlines from Uttarakhand hills were evaluated for leaf traits, micronutrient profile and anti-oxidative properties. Theselines were very tall, late maturing and slow-growing. The maximum leaf area was found in EEC-1 (590.42 cm2) byvirtue of its broadleaf (21.89cm) with high protein (26.68%) and zinc content (2.73mg). EEC-5 showed the highestfresh leaf weight (66.53g) and maximum content of iron (20.23mg). With maximum leaf length (40.72cm), EEC-4was identified as an excellent source of â-carotene (6480µg) which is precursor of vitamin A. Leafy mustard selectionEEC-3 possessed the highest amount of micronutrients like phosphorous (720mg), calcium (240mg) and manganese(6.49mg). Fresh mustard greens were found to be an excellent source of antioxidant like flavonoids (EEC-4, 4.88mg)and also show very high total antioxidative activity (EEC-5, 20.09mg). Therefore, from the above investigation, itwas found that green mustard leaves can serve as a healthy alternative to most of the winter season leafy vegetableswith their high nutraceutical and disease defensive role.