4618 Texas Mustard

"Invigorate meals with spicy Texas Mustard"

Texas Mustard is a vegetable that belongs to the Brassica family. Recognized for its exceptionally spicy flavor, this item is prepared in various dishes, including soups, sauté, steaming, or boiling for meals. Its dark green leaves with flavor similarities to broccoli will enhance meals.

Also known as: Southern Mustard, green mustard

Botanical name: Brassica carinato

Texas Mustard illustration

Quick Facts

PLU Code

4618 (4-digit conventional)

Category & Size

Vegetables › Greens › All Sizes

Origin

Southern United States

Storage Temperature

32°F - 40°F (0°C - 4°C)

Shelf Life

14 - 21 days

Status

Approved

About Texas Mustard

Storage requires temperature between 32°F (0°C) and 50°F (10°C) with humidity over 90%

Nutrition Information

The nutrition facts for Texas Mustard are as follows:

Energy 85 kJ,

carbohydrates 1.2 grams,

fibre 2.3 grams,

protein 3.3 grams,

fat 0.5 grams,

sodium 30 milligrams,

potassium 372 milligrams,

folate 188 micrograms,

vitamin A 380 micrograms,

vitamin K 537 micrograms.

Storage & Handling

Cool, moist environment to maintain freshness and prevent spoilage.

Optimal Storage Conditions:
Temperature: 32°F - 40°F (0°C - 4°C)
Humidity: 80% - 90%
Packaging: Ventilated bags, plastic or mesh bags with adequate ventilation
Shelf Life: 14 - 21 days
Storage Notes: Avoid ethylene-producing fruits to prevent premature sprouting. Hand-sort and remove any damaged or decayed leaves to maintain shelf life.

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Tags
4618Texas MustardBrassica carinatoAll SizesVegetablesGreensApproved
Commodity Details
Commodity Key:
greens
Variety:
Texas Mustard
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).