Nutty, fiery, and a hotter taste than the yellow mustard seed, the brown mustard seeds are widely used in Indian—especially Bengali and Southern Asian—cooking.
Nutrition: Mustard Seed is low in Saturated Fat, and very low in Cholesterol and Sodium. It is a good source of Dietary Fiber, Protein, Calcium, Iron, Magnesium, Phosphorus, and Manganese, and a very good source of Selenium.