Mustard oil, 250 ml dark glass bottles. 100% natural oil
This oil has about 60% monounsaturated fatty acids (MUFA), 21% polyunsaturated fats (PUFA) and about 12% saturated fats. A higher amount of MUFA and PUFA distinguishes it from other types of fats. These fatty acids are also called "good fats" as they do not get deposited on arterial walls. Mustard oil contains Glucosinolate, which basically works against microbes and adds on to the oil's health benefits. Some of the featured benefits are as follows: Reduces Risk of Cardiovascular Disease: A recent comparative study done on varieties of edible oils revealed that mustard oil reduced the risk of Cardio vascular diseases by 70 percent, so mustard oil cuts down the risk of heart diseases if used in moderation by lowering cholesterol levels within the body. Stimulates Digestion: This oil is known as a stimulant and helps the intestine to produce digestive juices, which increase the peristaltic movement of the food, and hence the digestion process. Also the same process helps in increasing appetite by increasing production of gastric juices in our system. Reduces Risk of Cancer: Some studies have shown that mustard oil has a particular type of phytonutrient that fights against Colorectal and Gastrointestinal Cancers. This oil is invariably used in Indian kitchens for preparation of different types of dishes. It is good in all types of cooking, be it frying or for making simple salads. Mustard oil is predominantly used in North India, East India, Nepal, Bangladesh and Pakistan. Culinary Uses: Mustard oil is a traditional favourite in West Bengal where its sharp and pungent flavour is deeply valued. This characteristic flavour is also an essential component of many dressings and sauces worldwide. The good part is that unlike other spicy flavours, the flavour profile of mustard does not linger; it dissipates fast and leaves little or no after-taste, so it can be used for tempering and seasoning The essential oil in mustard inhibits the growth of certain yeasts, moulds and bacteria, enabling mustard to function as a natural preservative.