Nutritional information According to the USDA, 100 grams of mustard oil contains: Energy: 3699 kJ (or 884 kcal) Total lipid (fat): 100.0 g Carbohydrates: 0.0 g Fibers: 0.0 g Protein: 0.0 The fat content comprises (per 100 g) Fatty acids, total saturated: 11.582 g Fatty acids, total monounsaturated: 59.187 g Fatty acids, total polyunsaturated: 21.230 g Essential oil The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid (or even when chewed). Under these conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea) produces allyl isothiocyanate. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons. White mustard (Brassica hirta) does not yield allyl isothiocyanate, but a different and milder isothiocyanate. Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. Allyl isothiocyanate is also responsible for the pungent taste of horseradish and wasabi. It can be produced synthetically, sometimes known as synthetic mustard oil. Because of the contained allyl isothiocyanate, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used by the food industry for flavoring. In northern Italy, for instance, it is used in the fruit condiment called mostarda. It is also used to repel cats and dogs. It will also denature alcohol, making it unfit for human consumption, thus avoiding the taxes collected on alcoholic beverages. The CAS number of this type of mustard oil is 8007-40-7, and the CAS number of pure allyl isothiocyanate is 57-06-7.
Sarfa 500Ml Mustard Oil units come in food grade plastic bottles. Mustard oil has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats.
Sarfa 1 ltr Mustard Oil units come in food grade plastic bottles. Mustard oil has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats.
Sarfa 5 ltr Mustard Oil units come in easy to use plastic jars, which are hardy yet lightweight. Mustard oil has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats.
Sarfa 15 Kg Mustard Oil units come in solid tin containers, thus preventing leakage and spills. Mustard oil has an edge over other oils due to the optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats
Sarfa- kachi ghani mustard oil has a natural pungency and natural aroma and taste which gives your food a trust of wholesome purity health. Sarfa- pure kachi ghani mustard oil is cold pressed and does not contain any adulteration or artificial coloring and aromatic substances. It also does not contain any preservatives. It is also useful in healing tooth ace, cold and cough etc. It improves your skin and hair health too. Think health. Think sarfa.
Sarfa mustard oil cake comes from the best quality seeds containing high amount of protein which you cane use as 1) organic fertilizer 2) cow and cattle feed 3) fish feed The above product is available in two forms 1) as petals 2) as dust We give you the best quality product in this category from india with optimum rate.
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India is the fourth largest oilseed producing country in the world and mustard seed is having major percentage of this. The crude mustard oil is dark brown in colour with a pungent odor. Refined mustard oil is used mainly for cooking as it is slightly more viscous and has a lower saponification value and a higher refractive index compared to other vegetable oils. Pakeeza Mustard Oil is of vegetable origin and is obtained from seeds of the black and white (Sinapis alba) mustard plants. In the crude state, black mustard oil (Brassica nigra, light color) has a spicy odor and a strong taste. When refined it is neutral in odor and taste. White mustard oil (yellow color) has a bitingly pungent taste due to the allyl mustard oil it contains. Product Name : Scientific : Sinapis alba, Brassica nigra | English: Mustard oil | French:Huile de moutarde Spanish:Aceite de mostaza | German :Senföl | Indian:Sarson ka Tel Product Description : Mustard oil is the third largest edible oil produced in the world after Soy oil and Palm oil. At a production level of 13-14 million tons, it accounts for about 12% of the total World's edible oil production. It refers to two different types of oil that are made from mustard seeds. These are: 1. Fatty vegetable oil resulting from pressing the seeds. 2. Essential oil resulting from grinding the seeds, mixing them with water and extracting the resulting volatile oil by distillation. Mustard oil, which is known for its pungency, strong flavor & smell, is traditionally the most preferred oil for various culinary & medicinal usages.