Mustard (condiment) of fruits and street food. A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard. <br> 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,
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