-IBIS-1.5.0-
rx
food
mustard greens
nutrition
definition
mustard greens:
Ayurvedic:
» qualities: Kapha
» uses: hot weather food
Chinese:
» qualities:
leaf: bitter-sweet; astringent; cool
seed: bitter, warm
» actions:
leaf: affects Lung; induces sweating; diuretic, dissolves mucus, clears Phlegm, lubricates Intestines, ventilates Lung
seed: clears Phlegm, warms the Lung; reduces swelling, eases pain
» uses: urinary retention, dysentery; common cold, cough chest congestion; early baldness; hemorrhoids, gastric problems with nausea and diarrhea
» contraindications: seed should be avoided in those with fevers, heart problems
naturopathic:
» qualities: alkaline-forming food
» actions: digestive bitter-stimulates gastric secretion
» uses: anemia; constipation, hypochlorhydria; rheumatism, arthritis
biochemical: high in cellulose, hemicellulose; calcium, iron, potassium; vitamins A, B1, B2, B3 and C
» form: chopped then boiled mustard greens
» portion: 0.5 cup
» calories (kcal): 11
» weight (g): 70
» water (%): 94.3
» protein (g): 1.6
» fat (g): 0.2
» carbohydrates (g): 1.5
» unsaturated fatty acid (g): 0.2
» saturated fatty acid (g): 0
» calories from fat (%): 16.4
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 212
» vitamin A (IU): 2122
» vitamin B1 (mg): 0.03
» vitamin B2 (mg): 0.04
» vitamin B3 (mg): 0.3
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg): 18
» vitamin E (IU): 3
» folic acid (mcg):
» pantothenic acid (mg): 0.08
» sodium (mg): 11
» potassium (mg): 141
» calcium (mg): 52
» phosphorus (mg): 29
» magnesium (mg): 10
» iron (mg): 0.49
» zinc (mg):
» copper (mg):
» manganese (mg):
Agriculture Handbook #8
Airola, p. 292
Jensen, pp. 174-75
Johari, pp. 111, 119
Ni, p. 42
Chao-liang, p. 35
footnotes