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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a plastic bag in the crisper drawer, they typically last 3 to 5 days.
Yes, but they should be blanched first. Boil for 2 minutes, cool in ice water, drain well, and freeze in airtight bags for up to 10 months.
Kale, collard greens, or turnip greens are the best substitutes. For a milder flavor, use Swiss chard or spinach.
Submerge them in a large bowl of cold water and swish them around to let grit sink to the bottom. Repeat until no sand remains.
Yes, they have a sharp, peppery, and slightly bitter flavor similar to mustard or horseradish.
Look for crisp, bright green leaves. Avoid any that are yellowing, wilting, or have thick, woody stems.
Yes, young 'baby' mustard greens are excellent in salads. Mature leaves are very pungent and are usually better cooked.
Yes, like many dark leafy greens, they contain oxalates, so individuals prone to kidney stones should consume them in moderation.
raw mustard greens is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 2.7 grams of protein, it's a nutritious addition to many dishes.
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