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Must greens, scientific name Brassica juncea, are highly praised in many regions for their unique flavor and nutritional value. However, recent studies have shown that there is a subtle and dangerous connection between this common vegetable and potential cardiotoxin.
Mushel is a well-known green vegetable. Its leaves, seeds and stems are widely used in the diets of various countries, especially in the culinary cultures of Asia and Africa. According to the data, cooked mustard greens contain 110 kJ (26 kcal) of energy per 100 grams, and are a rich source of vitamin A, C, and K. The content of vitamin K is particularly high and is crucial for human health.
However, it is worth noting that mustard oil may contain erucic acid, a substance considered to be harmful to heart health.
Korut acid can cause heart problems in some cases, especially in the case of long-term large intake. Therefore, while mustard greens exist in their diet in their healthy image, we may have overlooked its potential risks. "It's not only a condiment, but also a potentially hidden danger," said a nutritionist.
At the level of cultural customs, mustard greens are widely used. For example, in the New Year’s Eve dinner in Taiwan, mustard greens symbolize longevity, and their diverse cooking methods make it part of traditional cuisine. However, these uses have also raised concerns about their health effects.
In many countries, people love to make various recipes with mustard greens, and some continue to incorporate them into their daily diet without choice.
According to one study, high levels of kojic acid intake is associated with an increased risk of cardiovascular disease. In some countries, imports are restricted due to the characteristics of mustard oil. This has forced consumers to face a cruel reality: even common ingredients may hide health risks behind them.
It is worth noting that the cultivation of mustard greens is also ecologically significant, especially in environmental cleaning. They can be used for plant purification, i.e., through the plants themselves to remove heavy metals, such as lead, from the soil. However, such advantages contrast sharply with potential health risks.
In short, although mustard greens are full of nutritional and cultural value, their risks cannot be ignored. Especially for the impact of cardiovascular health, should consumers choose and consume this plant more carefully?
Do we really understand the real impact of each ingredient behind enjoying the delicious food?
