Mustard (condiment) Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, "Sinapis alba"; brown/ Indian mustard, "Brassica juncea"; or black mustard, "Brassica nigra"). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used
Cooking C, the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables. German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients. Sulforaphane, a glucosinolate breakdown product, which