Brassica juncea

Brassica juncea
Scientific classification
Kingdom	Plantae
Order	Brassicales (mul)
Dangi	Brassicaceae (mul)
Tribe	Brassiceae (mul)
Genus	Brassica (mul)
jinsi	Brassica juncea; Czern.,
General information
Tsatso	mustard seed (en) , mustard greens (en) da Chinese mustard seed oil (en)

Brassica juncea, yawanci mustard kore, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard da kayan lambu mustard, wani nau'in mustard ne.

Shuke-shuke

Ana iya raba nau'ikan Brassica juncea zuwa manyan rukuni huɗu: integrifolia, juncea, napiformis, da tsatsai.

Integrifolia

Rukunin		Bayyanawa
mustard na ganye	mustard na ganye	An san ganyen mustard a matsayin "bamboo mustard", "ƙaramin gai choy", da kuma "mustard cabbage".
	Koriya jan mustard da kore mustard	Shuka na mustard yana samar da ganyayyaki masu launin ruwan kasa da kore tare da kore petiole.
	Babban jan mustard na Japan (タカナ, 高菜)	Babban mustard mai ganye, wanda aka fi sani da "Japanese mustard", "takana" (タカナ, 高菜), yana da ganyayyaki masu launin ruwan kasa tare da karfi, mai kaifi, dandano mai laushi.
	dusar ƙanƙara	A baya an gano shi a matsayin B. juncea var. foliosa da B. juncea subsp. integrifolia var. subintegrifolia . An san shuka mai suna "red-in-snow mustard", "green-in-Snow mustard" da "xuělǐhóng / hsueh li hung".
	mustard mai laushi	A baya an gano shi a matsayin B. juncea subsp. integrifolia var. crispifolia . ^[1] An san shuka na mustard a matsayin "mustard mai laushi", "mustart na Amurka", "Mustard na Kudu", "Mastard na Texas", da kuma "Mustart na Kudancin".
babban mustard	babban mustard
babban mustard	mustard mai ƙaho	A baya an gano shi a matsayin B. juncea subsp. integrifolia var. strumata . ^[2] Tsire-tsire na mustard yana da "ƙahon" a tsakiyar tsutsa, saboda haka sunansa, "mustard mai ƙahon".
mustard a kan kai	mustard a kan kai	A baya an gano shi a matsayin B. juncea subsp. integrifolia var. Rashin ƙarfi.^[2] Bambance-bambance na farko sune Swatow (dai gai choy, kabewa na mustard na zuciya, kabewa mai laushi) da Bamboo (jook gai choi).

Juncea

Rukunin	Hoton	Bayyanawa
mustard mai		Ana kiran mustard mai mai rai ko raya a Indiya. Kamar sauran brassicas na mai, yana da nau'ikan high-erucic acid da low-erucic acid cultivars. Ana kiran nau'ikan ƙwayoyin ƙwayoyin cuta da canola.

Napiformis

Rukunin	Hoton	Bayyanawa
tushen mustard		A baya an gano shi a matsayin B. juncea subsp. Nafiformis. An san shuka mustard a matsayin "tsire-tsire mustard", "tsire mai tsire-tsiraye", "tsure-tsire-ture mustard", da kuma "tsire na tsire-tire".

Tsatsai

Rukunin		Hoton	Bayyanawa
mustard mai yawa	mustard mai yawa		A baya an gano shi a matsayin B. juncea subsp. tsatsai var. Multiceps. An san shuka mai suna "mustard na kaza", "multishoot mustard", da kuma "mustart na tara".
babban mustard	Stem Mustard (Shirin da ya fi dacewa da ita)		A baya an gano shi a matsayin B. juncea subsp. tsatsai var. tumida.^[2] Tsire-tsire na mustard tare da maɓallin, girman hannu, mai kumbura mai laushi an san shi da "babban mustard" ko "swollen-stem mustard".

Amfani da shi

Abinci

A cikin 100-gram (3 + 1⁄2 ) bayanin hidima, kayan lambu na mustard da aka dafa suna samar da 26 kilocalories (110 kJ) na Makamashi na abinci kuma suna da wadataccen tushe (20% ko fiye da Darajar Kullum) na bitamin A, C, da K - K kasancewa musamman a matsayin mai yawa na Darajar yau da kullun. 100 grams (3.5 oz)Shuke-shuke na mustard shine matsakaiciyar tushen bitamin E da calcium. Green shine 92% ruwa, 4.5% carbohydrates, 2.6% furotin da 0.5% mai (tebur).

Abincin

Ana iya cin ganyayyaki, tsaba, da kuma rassan wannan nau'in mustard. Shuka ta bayyana a wasu nau'o'i a cikin abinci na Afirka, Bangladesh, Sinanci, Filipino, Tripuri, Italiyanci, Indiya, Jafananci, Okinawan, Nepali, Pakistani, Koriya, Kudancin, Taiwanese, da Afirka-Amurka (abinci na rai). Ana shuka shuke-shuke na B. juncea don kayan lambu, da kuma samar da man mustard. Abin da ake amfani da shi a mustard da aka yi daga tsaba na B. juncea ana kiransa mustard mai launin ruwan kasa kuma ana ɗaukarsa ya fi mai ɗanɗano fiye da mustard mai rawaya.^[3]

Saboda yana iya ƙunshe da iskar erucic acid, mai guba mai yuwuwa, an ƙuntata man mustard daga shigowa a matsayin man kayan lambu zuwa Amurka.^[4] Mai na mustard, duk da haka, gabaɗaya an gane shi azaman amintacce ta Hukumar Abinci da Magunguna ta Amurka.^[4] A Rasha, wannan shine babban nau'in da aka shuka don samar da man mustard. Ana amfani dashi sosai a cikin gwangwani, yin burodi da samar da margarine a Rasha, kuma yawancin mustard na tebur na Rasha ana yin su ne daga B. juncea .

Ana amfani da ganye a cikin dafa abinci na Afirka, [1] kuma ana amfani da dukkan sassan shuke-shuke a cikin Nepal_cuisine Abincin Nepali, musamman a yankunan tsaunuka na Nepal, da kuma a cikin Abincin Punjabi a arewacin Yankin Indiya, inda ake shirya abincin da ake kira sarson da saag (mustard greens). B. juncea subsp. Tatsai, wanda ke da tsayi mai kauri, ana amfani dashi don yin Pickle na Nepali da ake kira Achar, da kuma pickle na kasar Sin zha cai.Ana kiran wannan shuka "lai xaak" a cikin Assamese kuma ana noma shi sosai a lokacin hunturu. Ana cinye shi a kowane nau'i a Assam da Arewa maso gabas, ko an dafa shi ko an kara shi a cikin salatin, an dafa shi kadai ko tare da naman alade.

A lokacin Taiwanese_Sabuwar Shekara ta Taiwan, mutanen Taiwan suna cin ganyen mustard (Sinanci: 長年菜; : cháng nián caw) a matsayin wani ɓangare na abincin dare na haɗuwa, wanda ke nuna tsawon rai.

Gorkhas na Jihohin Indiya na Darjeeling, West Bengal da Sikkim da Nepal suna shirya naman alade tare da kayan lambu (wanda ake kira rayo a Nepali). Yawancin lokaci ana cinye shi tare da jin daɗi da shinkafa mai tururi, amma kuma ana iya cinye shi da Roti (gurasa mai laushi). A Nepal kuma al'ada ce ta dafa waɗannan kayan lambu tare da nama iri-iri, musamman naman awaki; wanda aka shirya shi a cikin tukunyar matsin lamba tare da ƙananan amfani da kayan yaji don mayar da hankali kan dandano na kayan lambu da busassun chillies. B. juncea (musamman tsaba) ya fi ƙanshi fiye da kayan lambu daga kayan lambu masu alaƙa da B. Oleracea<span typeof="mw:Entity" id="mwAWM"> </span> (kale, broccoli, da collard), ^[5] kuma ana haɗa shi akai-akai tare da waɗannan kayan lambu a cikin tasa na "mai gauraye".

Abincin Sinanci da Jafananci suna amfani da kayan lambu. A cikin abincin Jafananci, an san shi da makara kuma sau da yawa ana amfani dashi don cika onigiri ko a matsayin kayan yaji. Ana amfani da nau'ikan nau'ikan B. juncea da yawa, gami da zha cai, Mizuna, Sakatwa (var. integrifolia), juk gai choy, da xuelihong. Sau da yawa ana dafa kayan lambu na Asiya ko kuma an dafa su. (Dubi mustard mai laushi.) Abincin Kudu maso gabashin Asiya da ake kira asam gai choy ko kiam chai boey sau da yawa ana yin shi da raguwa daga babban abinci. Ya haɗa da dafa kayan lambu tare da tamarind, busassun chillies da nama da ya rage a kan ƙashi. Brassica juncea kuma an san shi da gai choi, siu gai choi، xiao jie cai, jariri mustard, kasar Sin leaf mustard ko mustasa.^[6]

Lai shak, mashed potato and fried eggplant
Fried mustard green dish
Gat-kimchi, a variety of kimchi made with mustard greens
Cantonese-style braised mustard greens, with wolfberries

Kayan kwalliya mai laushi

Magani da shuke-shuke

Ana amfani da wannan tsire-tsire na mustard a cikin phytoremediation don cire ƙarfe mai nauyi, kamar gubar, daga ƙasa a wuraren sharar gida masu haɗari saboda yana da haƙuri mafi girma ga waɗannan abubuwa kuma yana adana ƙarfe mai ƙarfi a cikin sel dinsa. Musamman, Brassica juncea ya kasance mai tasiri sosai wajen cire cadmium daga ƙasa.^[7] Tsarin cire ƙarfe mai nauyi ya ƙare lokacin da aka girbe shuka kuma aka watsar da shi yadda ya kamata. An nuna cewa maganin jiki ya fi rahusa kuma ya fi sauƙi fiye da hanyoyin gargajiya don rage ƙarfe mai nauyi a cikin ƙasa.^[8] Bugu da kari, yana da tasirin rage lalacewar ƙasa, rage gurɓataccen wuri.

Dubi kuma

Sinapis alba (tsohon Brassica alba) - rawaya ko fari mustard, wani nau'in mustard
Brassica oleracea - kabewa na daji
Brassica nigra - baƙar fata mustard, wani nau'in mustard
Brassica rapa - dangin da ke da alaƙa da kayan lambu da ake amfani da su a cikin abinci na Asiya
Brassica carinata - mustard na Habasha
Don wasu tsire-tsire masu cin abinci a cikin iyalin Brassicaceae, duba kayan lambu na gicciye.

Manazarta

↑ name="Wiersema"
↑ ^2.0 ^2.1 ^2.2 Cite error: Invalid <ref> tag; no text was provided for refs named Wiersema
↑ Sakorn, P.; Rakariyatham, N. (June 13, 2012). "Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures". Biodegradation. 13 (6): 395–9. doi:10.1023/A:1022851129684. PMID 12713131. S2CID 23927681.
↑ ^4.0 ^4.1 "Detention Without Physical Examination of Expressed Mustard Oil". US Food and Drug Administration. 18 March 2011. Archived from the original on 3 March 2016. Retrieved 1 February 2016.
↑ Ghawi, S. K.; Shen, Y; Niranjan, K; Methven, L (2014). "Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties". Journal of Food Science. 79 (9): S1756–62. doi:10.1111/1750-3841.12556. PMID 25156799.
↑ "Kai Choi - Your British Oriental Vegetable Grower". cherryfarms.co.uk. Archived from the original on 2014-05-31.
↑ Schneider, Thorsten; Haag-Kerwer, Angela; Maetz, Mischa; Niecke, Manfred; Povh, Bogdan; Rausch, Thomas; Schüßler, Arthur (September 1999). "Micro-PIXE studies of elemental distribution in Cd-accumulating Brassica juncea L". Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms. 158 (1–4): 329–334. Bibcode:1999NIMPB.158..329S. doi:10.1016/S0168-583X(99)00356-0.
↑ Lone, M. I; He, Z. L; Stoffella, P. J; Yang, X. E (2008). "Phytoremediation of heavy metal polluted soils and water: Progresses and perspectives". Journal of Zhejiang University Science B. 9 (3): 210–220. doi:10.1631/jzus.B0710633. PMC 2266886. PMID 18357623.

[1] ="Wiersema"

[Wiersema-2] 2.0 ^2.1 ^2.2 Cite error: Invalid <ref> tag; no text was provided for refs named Wiersema

[3] Sakorn, P.; Rakariyatham, N. (June 13, 2012). "Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures". Biodegradation. 13 (6): 395–9. doi:10.1023/A:1022851129684. PMID 12713131. S2CID 23927681.

[fda-4] 4.0 ^4.1 "Detention Without Physical Examination of Expressed Mustard Oil". US Food and Drug Administration. 18 March 2011. Archived from the original on 3 March 2016. Retrieved 1 February 2016.

[5] Ghawi, S. K.; Shen, Y; Niranjan, K; Methven, L (2014). "Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties". Journal of Food Science. 79 (9): S1756–62. doi:10.1111/1750-3841.12556. PMID 25156799.

[cherryfarms.co.uk-6] "Kai Choi - Your British Oriental Vegetable Grower". cherryfarms.co.uk. Archived from the original on 2014-05-31.

[7] Schneider, Thorsten; Haag-Kerwer, Angela; Maetz, Mischa; Niecke, Manfred; Povh, Bogdan; Rausch, Thomas; Schüßler, Arthur (September 1999). "Micro-PIXE studies of elemental distribution in Cd-accumulating Brassica juncea L". Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms. 158 (1–4): 329–334. Bibcode:1999NIMPB.158..329S. doi:10.1016/S0168-583X(99)00356-0.

[8] Lone, M. I; He, Z. L; Stoffella, P. J; Yang, X. E (2008). "Phytoremediation of heavy metal polluted soils and water: Progresses and perspectives". Journal of Zhejiang University Science B. 9 (3): 210–220. doi:10.1631/jzus.B0710633. PMC 2266886. PMID 18357623.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]