2. Nutritional value
Mustard is rich in vitamin A, vitamin B, vitamin C and vitamin D, and its specific effect is refreshing. Mustard contains a lot of ascorbic acid, which is a highly active reducing substance. It participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the functions of refreshing the brain and relieving fatigue.
Secondly, it has the functions of detoxification and detumescence, can resist infection and prevent diseases, inhibit the toxicity of bacterial toxins and promote wound healing, and can be used for adjuvant treatment of infectious diseases. There is also the role of appetizing and digestion, because mustard tuber has a special flavor and fragrance, which can promote the digestive function of gastrointestinal tract, increase appetite, and can be used to stimulate appetite and help digestion.
Finally, it can improve vision, promote diaphragm function and relieve constipation. Because mustard tissue is rough and hard, it contains carotene and a lot of edible cellulose, which has the effect of improving eyesight and relaxing bowels. It can be used as a good diet for ophthalmologists and can also prevent constipation, especially for the elderly and habitual constipation.
3. Growing habits
Bud pregnancy, bolting, flowering and fruiting all need low temperature vernalization and long sunshine. Autumn sowing is the main method in all parts of China. The Yangtze River valley, southwest and south China are harvested in winter or the following spring, and the north is harvested before frost. In the south, leaf mustard with edible plant seedlings can be sown in spring or summer. Long sunshine in the growing period is easy to bolting, which affects the growth of edible organs.