Although omega-3s are mainly found in animal sources like salmon and mackerel, scientific studies have shown that mustard greens are a rich plant source of ALA (alpha-linolenic acid), an important form of omega-3.
Research by the World Health Organization and other reputable organizations confirms that ALA can be converted into EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Although this conversion process is not as efficient as omega-3 sources from animals, ALA from plants still has a powerful effect in reducing the risk of cardiovascular disease, improving brain function and supporting eye health.
ALA supplementation may reduce blood triglyceride levels and improve heart health, especially for those at high risk of heart disease. Mustard greens and other cruciferous vegetables can help increase omega-3 intake when combined with a healthy diet, reducing the risk of chronic disease.
Not only that, mustard greens are also a source of many vitamins, minerals and antioxidants, helping to protect the body from harmful environmental agents. Glucosinolate compounds in mustard greens have been shown to have the ability to support anti-cancer support.
Green mustard greens (some places call them phoenix tail greens) are not only a nutritious food but also a valuable source of omega-3, helping to improve heart and brain health and prevent many dangerous diseases.
The vegetable has a spicy taste so it is suitable to be eaten with rolls and salads; it helps to reduce the fishy taste of seafood. Besides, it can be stir-fried, cooked or combined with sugar, vinegar, salt, and chili to reduce the spicy taste of the vegetable.
