Glucosinolates: Mustard seeds contain glycosylates, which are sulfur-containing compounds. When mustard seeds are crushed or ground, an enzyme called myrosinase converts glycosylates into various compounds, including isothiocyanates, which are responsible for the characteristic heat and spiciness of mustard.

Phenolic compounds: Mustard seeds also contain phenolic compounds like sinapic acid, ferulic acid, and various flavonoids. These compounds possess antioxidant properties and contribute to the overall health benefits of mustard seeds.

Protein: Mustard seeds are a good source of plant-based protein. They contain essential amino acids and can be a valuable addition to vegetarian and vegan diets.

Fiber: Mustard seeds contain dietary Fiber, which aids in digestion and contributes to a healthy digestive system.

Mustard seeds are widely used in cooking, particularly in Indian, Mediterranean, and Middle Eastern cuisines. They are used as a spice, condiment, and flavouring agent in various dishes, sauces, dressings, and pickles. Mustard seeds are also used for their potential health benefits, including antioxidant and anti-inflammatory properties.