Mustard Green
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What it is
Mustard greens are leafy green vegetables belonging to the Brassica family, which also includes cabbage and broccoli. They have a pungent, slightly bitter flavor that becomes milder when cooked. The leaves can be eaten fresh in salads or cooked in various dishes.
Why it's used
Mustard greens are primarily used as a vegetable in cooking, adding a distinct flavor and nutritional value to dishes. They are often found in Southern American cuisine, stir-fries, and pickled products. Manufacturers use them for their characteristic taste and texture.
Health notes
Mustard greens are a nutrient-dense vegetable, rich in vitamins and minerals. They are not typically subject to extensive regulatory review as a food additive, as they are considered a whole food. JECFA and EFSA have evaluated many individual nutrients found in vegetables, but not mustard greens as a whole ingredient in the context of food additives. Like other cruciferous vegetables, they contain compounds that are being studied for potential health benefits.
Allergen info
Mustard greens are not one of the nine FDA major allergens. They do not contain gluten.