Green leafy mustard: A healthy alternative

Abstract

Peppery, crispy mustard greens are indeed one of the most nutritious green leafy vegetable available during the winter season. The mustard greens similar to spinach and fenugreek are the storehouse of the number of phytonutrients and have health promotional and disease prevention properties. Five selections from germplasm lines from Uttarakhand hills were evaluated for leaf traits, micronutrient profile and anti-oxidative properties. These lines were very tall, late maturing and slow-growing. The maximum leaf area was found in EEC-1 (590.42 cm2) by virtue of its broadleaf (21.89cm) with high protein (26.68%) and zinc content (2.73mg). EEC-5 showed the highest fresh leaf weight (66.53g) and maximum content of iron (20.23mg). With maximum leaf length (40.72cm), EEC-4 was identified as an excellent source of â-carotene (6480µg) which is precursor of vitamin A. Leafy mustard selection EEC-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, it was found that green mustard leaves can serve as a healthy alternative to most of the winter season leafy vegetables with their high nutraceutical and disease defensive role.