10/06/2016
Aniya Oil : This oil has a distinctive pungent taste, characteristic of all plants in the mustard (Brassicaceae) family (for example, cabbage, cauliflower, turnip, radish, horseradish or wasabi).
Mustard oil has high levels of both alpha-linolenic acid and erucic acid.
Based on studies done on laboratory animals in the early 1970s,[2] erucic acid appears to have toxic effects on the heart at high enough doses.[3] While no negative health effects of any exposure to erucic acid have been documented in humans, publication of those studies led to governments worldwide moving away from oils with high levels of erucic acid,[2] and tolerance levels for human exposure to erucic acid have been established based on the animal studies.[3] Mustard oil is not allowed to be imported or sold in the U.S. for use in cooking, due to its high erucic acid content.[4]
Nutritional information[edit]
According to the USDA,[13] 1 tbsp of mustard oil contains:
Calories: 126
Fat: 18
Carbohydrates: 0
Fibers: 0
Protein: 0
