Hailing from the small yet robust Brassica juncea plant, brown mustard seeds deliver more than just a spicy kick. These mighty seeds are packed with compounds like magnesium and glucosinolates and spring into action when crushed or chewed. Glucosinolates, unique sulfur-containing compounds, transform into isothiocyanates with the aid of myrosinase enzymes.
This fascinating transformation isn't just for show; it plays a protective role in our gut biome, warding off harmful bacterial growth. Moreover, these compounds facilitate energy production, contributing to optimal muscular function. Indeed, these brown seeds are a tiny package packed with power.
Phytonutrient
GLUCOSINOLATES → ISOTHOCYANATES
Key Benefits
Origin & Agricultural Zones
- India, Zones 7-11; preferring cool seasons
