Mustard appears under 3 different forms: white mustard, black mustard and brown mustard. White mustard (the one most often used in alimentation) has round shaped, white-yellowish coloured seeds which are used to prepare mustard paste. Black mustard with its small flowers and little round seeds has a strong pungent taste. Brown mustard, by appearance, is similar to the black one; however, it is much spicier than the white mustard but less spicy than the black one.

            The white seeded mustard has milder effects, being a source of vegetal oil and an excellent source of proteins, calcium, magnesium, and potassium. Combining it with warm water has the consequence of increasing arterial pressure and stimulating blood circulation. At the same time, mustard has anti-inflammatory and laxative properties.

            Mustard can be used in treating a variety of afflictions such as headaches, cold and cough (mustard baths are recommended); respiratory problems, lack of appetite (can be alleviated through consuming black mustard seeds dissolved into a glass of milk, administered 15 minutes before a meal). Asthma can be treated by applying black mustard flour poultice on the chest area. The effects of rheumatic pains and neuralgias are also decreased through the use of general baths.

            Mustard is used differently under forms of flour, poultice and local or general baths. Mustard flour is obtained through grinding or crushing the mustard seeds. The dust is kept in dark coloured containers and in cool places. It is recommended that the mustard flour be used in the first 2-3 weeks after its preparation, after this period its curative capabilities are reduced considerably. General or local bath water are obtained from 25-30g of mustard flour placed in a small bag, on which 2-3 liters of warm water, of about 25-30 C. degrees, is poured.  The local bath, as the general one should not last more than 20-30 minutes.

            Mustard is used in the alimentary industry, as a paste, as seeds, powder or flour. In the form of paste, mustard is used in the spicing of meat, of fish or of eggs.

            Administering black mustard to children under the age of 6 is not indicated, since severe intoxications could occur. Also, administering mustard, black or white, for prolonged periods of time becomes irritating and toxic, especially in the case of individuals suffering from dyspepsia, with a sensitive stomach or colon and individuals who suffer from irritations of the urinary tract.

The mustard greens largely enclose with various types of nutritious benefits. Every nutrient is supplied by the mustard greens and it is scientifically proved by the research by displaying the chart of the food evaluation system. By using this chart, we get a whole idea about the nutritional profile of the mustard greens in detail. Therefore, we get an idea about the several kinds of vitamins, minerals, protein and irons, which we gets from the mustard greens. 

As far as the health benefits of mustard greens are concerned, by eating the foods containing the mustard greens, we get approximately 9 types of vitamins, 7 types of minerals, fibers which are always relating to diet and proteins. The mustard greens are considered as the prominent partner of the family of the Brassica with cabbage, broccoli and sprouts of Brussels generates the polytonnutrients like glucosinolates.

The mustard greens incorporate with Free-Radical searching Power. An exceptional benefit of mustard greens is that it is an outstanding oxidizing agent. By concentrating the beta-carotene, the three prominent antioxidants like vitamin E, vitamin C and vitamin A are largely generated by the mustard greens.

These three antioxidants are lined up for hunting of the free radicals, which are the molecules, which interact with each other exceptionally. Such free radicals cause spoil to the molecules with which they intermingle as well as cause various types of diseases and health problems to the human body. In the human body, there is the existence of the lipid-soluble areas. So in such areas, the shielding measures of the nutritional agent like Beta-carotene and vitamin E make are utilized in opposition to free radicals. On other side, vitamin C balances the working of water-soluble environment of the body.
Therefore, the people who are suffering from the heath problems like asthma, heart attacks and menopausal symptoms, the mustard greens are very supplementary from them. Because the mustard greens supply an antioxidant safeguard not only in  the water but also in the  fat-absorbing  regions of the body.

By using the food containing the mustard greens in the daily diet, we breathe without any restraint. The Vitamin C in the mustard greens works to lessen the advancing effect of free radicals, which mainly cause the problem like smooth diminution of the muscles and airway limitation of airway system in the organ like asthma. The Vitamin C supports the breakdown of the inflammatory chemicals like histamine, which is excessively generated in the asthma and in other disorders regarding the immune system.