What Is the Composition of Mustard Oil and Its Health Benefits? - #9001

I’ve been using mustard oil in my cooking for years, but I recently started wondering about its nutritional profile and chemical properties. Can you explain in detail the mustard oil composition and how it contributes to its health benefits? I’m particularly interested in understanding what makes mustard oil unique compared to other commonly used cooking oils like olive or sunflower oil. I’ve read that mustard oil is rich in monounsaturated fats (MUFA) and polyunsaturated fats (PUFA), which are known to be heart-healthy. How do these fats help in reducing bad cholesterol (LDL) and increasing good cholesterol (HDL)? Does the mustard oil composition include omega-3 fatty acids, and how do they contribute to overall health, such as reducing inflammation or improving brain function? Another component I’ve heard about is erucic acid, which is said to be present in significant amounts in mustard oil. While some studies suggest it has anti-inflammatory properties, others raise concerns about its safety. Is erucic acid safe for regular consumption, or should mustard oil intake be moderated to avoid potential risks? I’m also curious about whether the mustard oil composition changes when it’s heated. For instance, does cooking with mustard oil reduce its nutritional value or produce harmful compounds? Is it better to use mustard oil raw, such as in salad dressings or chutneys, to preserve its health benefits? Lastly, does mustard oil contain any compounds that make it beneficial for external uses, like skincare or hair care? I’ve heard it’s a common ingredient in traditional remedies for improving skin texture, promoting hair growth, and relieving joint pain. Are these benefits backed by its chemical composition, and how should mustard oil be used externally to maximize its effectiveness?