Mustard (Rapeseed)
| Attributes | Details |
|---|---|
|
Variety |
Yellow/White Mustard (mild, larger seed); Black/Brown Mustard (Brassica juncea, smaller, pungent) |
|
Grade |
FAQ (Oilseed grade) – 42% oil content typical |
|
Major Origin |
Rajasthan, Uttar Pradesh, Madhya Pradesh, Haryana (brown mustard); Gujarat (for white/yellow mustard) |
|
Moisture |
~8 % |
|
Nutritional Highlights (per 100g) |
~28% protein; ~36–40% oil (rich in mono- and polyunsaturated fats, but contains erucic acid in Indian mustard); good calcium and selenium; glucosinolates that have health effects. |
|
Calorific Value |
~508 kcal/100g |
|
Other Attributes |
Dual Purpose: Used for edible oil (mustard oil) and as a spice/condiment (whole mustard, ground or pickling). High oil yield variety (Indian mustard) is exported for crushing. Low-erucic acid (“canola”) varieties also cultivated. |
|
HS Code |
1205.30 |