Mustasa or Mustard leaves are eaten in the Philippines as a green leafy vegetable, either fresh or pickled in brine. They are excellent sources of essential nutrients.
1. Gather good quality leaves. Fresh leaves are preferred. Some folks like leaves with flowers.
2. Wash and rinse thoroughly.
3. Wilt under the sun for two hours.
4. Arrange leaves in earthen jar and sprinkle 1/4 cup salt for every kg of mustard leaves.
5. Pour 3 cups of rice washing.
6. Allow natural fermentation of lactic acid bacteria for seven days.
7. Fermented mustard should be sour and crispy.
If you plan to make burong mustasa on a regular basis, monitor and adjust salt concentration using salometer.
Nutrient Content per 100g of Mustard Leaves
|Total lipid (fat)||g||0.20|
|Carbohydrate, by difference||g||4.90|
|Fiber, total dietary||g||3.3|
|Vitamin C, total ascorbic acid||mg||70.0|
|Vitamin A, RAE||mcg_RAE||525|
|Vitamin A, IU||IU||10500|
|Lutein + zeaxanthin||mcg||9900|
|Vitamin E (alpha-tocopherol)||mg||2.01|
|Vitamin K (phylloquinone)||mcg||497.3|
|Fatty acids, total saturated||g||0.010|
|Fatty acids, total monounsaturated||g||0.092|
|Fatty acids, total polyunsaturated||g||0.038|
|Amino acids||Units||Value per
nutrient table by: USDA National Nutrient Database for Standard Reference, Release 22 (2009)