Nutritive Value of Mustard Oil
نویسنده
چکیده
By B. B. BRAHMACHARI, d.p.h. Director of Public Health Laboratory, Bengal As I have shown in my article on the vitamin value of the food fats of Bengal (Brahmachari, 1932), mustard oil, i.e., the oil expressed from the seeds of the mustard plants, and ghee are the only two fats which enter, as such, into the dietary of the people of Bengal, and, of the two, mustard oil is the more important. It is taken throughout the province, in towns as well as in villages, with their daily food by the rich as well as the poor, while ghee is used more in towns than in villages, and is more or less limited to the well-to-do and the middle class
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