Mustard oil, which is produced from the seeds of the mustard plant, is a common ingredient in Indian cuisine.

Known for its strong flavor, pungent aroma, and high smoke point, it’s often used for sautéing and stir-frying vegetables in many parts of the world, including India, Bangladesh, and Pakistan.

Mustard oil has about 60% monounsaturated fatty acids(MUFA)(42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats(PUFA) (6% the omega-3 alpha-linolenic acid(ALA) and 15% omega-6 linoleic acid(LA)) and it has about 12% saturated fats.

This optimum ratio of omega-3 and omega-6 fatty acids and low content of saturated fats makes mustard oil more beneficial and preferred over several other oils available in the market.