Mustard leaves, boiled in unsalted water
- Energy (kcal)
- Energy (kJ)
- Saturated fatty acids
- Monounsaturated fatty acids
- Polyunsaturated fatty acids
- Total sugars
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
Haytowitz and Matthews (1984) Composition of foods: vegetables and vegetable products, raw, processed and prepared, Agriculture Handbook No 8-2, and Wu Leung et al. (1972) Food composition table for use in East Asia.