Monounsaturated fatty acids have been linked to a variety of benefits, especially when it comes to heart health. FDA FoodDataCentral Oil, mustard". Archived from the original on 16 January 2021 . Retrieved 7 April 2022. Massage our feet and chest with a mixture of mustard oil, garlic and ajwain to get relief from cold and cough. Cooking fish in mustard oil is a combination made in heaven. It is the perfect oil to fry fish in for that Indian flavour, which is why so many Bengali dishes use it - like this classic Machchar Jhol - Bengali Fish Curry

However, KTC’s mustard oil is made with a blend of rapeseed, reducing the erucic acid content to less than 5%. It had been cleared for food use by Trading Standards, KTC commercial director Paresh Mehta told The Grocer. Among various sources of vegetable oils, rapeseed-mustard oil is used mainly for cooking and frying as it meets most of the characteristics sought in dietary fats and oils. It has a high smoke point (240-250 degrees celcius), is low in saturated fatty acids (less than 10 per cent) and contains a relatively balanced proportion of essential fatty acids such as omega 6 and omega 3.Mustard oil is a good source of vitamin E, which is an antioxidant that helps protect cells from damage. source: fdc.nal.usda.gov Also Read: Unravelling the Truth: Is Olive Oil Good for You? How to use mustard oil for various benefits? Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the enzyme myrosinase. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil. [13] See also [ edit ] Mustard". A Guide to Medicinal and Aromatic Plants. Center for New Crops and Plant Products, Purdue University. Archived from the original on 15 January 2009 . Retrieved 3 January 2009. This makes it a common choice for high heat cooking methods like frying, roasting, baking, and grilling in areas like India, Pakistan, and Bangladesh.

Mustard oil is high in monounsaturated fatty acids, a type of unsaturated fat found in foods like nuts, seeds, and plant-based oils ( 15, 16).The problem is that all natural oils are composed of different fatty acids, the type and amount of which determine the properties of the oil. Mustard oil in its purest form contains a fatty acid called Erucic acid (cis-dos-13-enoic acid) at levels between 22% and 50%.

In fact, studies show that they may help lower triglyceride, blood pressure, and blood sugar levels — all of which are risk factors for heart disease ( 17, 18).Vegetable oils are the main source of PUFAs such as omega 6 and omega 3. However, an oil rich in PUFAs is unstable at very high temperature and gets converted into trans fats and therefore is not recommended for cooking or frying. The intake of trans-fats should not be more than 1 per cent of total energy intake. Generally speaking, however, good quality oil should be taken in moderation only. This is because it contains a compound called erucic acid, which is a fatty acid that can have serious adverse effects on heart health ( 30). Conversely, one older Indian study in 1,050 people showed that the regular use of mustard oil was associated with a lower risk of heart disease, compared with sunflower oil ( 22).

Mustard oil has a high smoke point, making it suitable for cooking at high temperatures. source: fdc.nal.usda.gov Wagner, A. E., et al. (2012). Anti‐inflammatory potential of allyl‐isothiocyanate –role of Nrf2, NF‐κB and microRNA‐155. Ingredients brand KTC is set to launch what it claims is the UK’s first lawfully edible mustard oil. Having a distinctive pungent taste, the use of the oil is a feature of Assamese, Bengali and North Indian cooking, [1] [2] as well as Bangladeshi cuisine. [3] It is sometimes used as a substitute for ghee. [4] Chemical composition [ edit ]

In advanced countries including the USA, Canada, Europe, Japan, Australia, New Zealand etc., rapeseed-mustard conforming to canola norms can only be used as edible oil and oil from non-canola varieties is used for energy production (biofuel) or industrial purposes. They do not allow consumption of rapeseed-mustard oil with more than 2 per cent erucic acid. Long-term topical application of mustard oil can have harmful effects on the skin. It can even cause minor to major skin blisters. Mustard oil is reddish-brown or amber in colour and is known for its strong smell and pungent sharp flavour. The pungency of mustard oil is due to the presence of allyl isothiocyanate. This fatty vegetable oil is obtained by pressing mustard seeds. On the other hand, mustard essential oil is extracted from mustard seeds via a steam distillation process, and the Food and Drug Administration (FDA) has deemed it generally recognized as safe (GRAS) as a flavoring agent ( 1). The amount of vitamin E in the alpha-tocopherol present in mustard oil has beneficial effects to control diabetic hazards. 9. Boosts Appetite