{"id":12968,"date":"2024-04-13T12:00:00","date_gmt":"2024-04-13T12:00:00","guid":{"rendered":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/politique\/nutrition-la-moutarde-une-graine-qui-a-du-piquant"},"modified":"2024-04-14T05:58:43","modified_gmt":"2024-04-14T05:58:43","slug":"nutrition-la-moutarde-une-graine-qui-a-du-piquant","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant","title":{"rendered":"Nutrition : la moutarde, une graine qui a du piquant"},"content":{"rendered":"<p><span style=\"color: #ff6600\"><strong>Africa-Press &#8211; S\u00e3o Tom\u00e9 e Pr\u00edncipe. <\/strong><\/span>Cultive\u0301e depuis l\u2019Antiquite\u0301 et inte\u0301ressante d\u2019un point de vue nutritionnel, la moutarde forte ou douce est l\u2019un des condiments pre\u0301fe\u0301re\u0301s des Franc\u0327ais, qui en consomment 1 kg par an et par personne (contre 805 grammes pour les Allemands). Omnipre\u0301sent dans les cuisines, indispensable lors des pique-niques, ce condiment appartient a\u0300 la me\u0302me famille (brassicace\u0301es) que le colza et les choux. Emble\u0301matique de la Bourgogne depuis le sie\u0300cle, la moutarde de Dijon est pourtant e\u0301labore\u0301e pour 80 % a\u0300 partir de graines importe\u0301es du Canada. Cette situation a d\u2019ailleurs conduit a\u0300 une pe\u0301nurie transitoire dans les rayons en 2021, en raison d\u2019une forte se\u0301cheresse outre-Atlantique.<\/p>\n<p><b>Trois principales espe\u0300ces de graines<\/b><\/p>\n<p>Il existe une quarantaine d\u2019espe\u0300ces de plants de moutarde dont trois types, issus des genres Sinapis et Brassica, sont principalement cultive\u0301s. Les graines brunes (Brassica juncea) et noires (B. nigra) servent a\u0300 la production de la moutarde fine de Dijon, forte et extraforte. Elles sont me\u0301lange\u0301es a\u0300 du vinaigre de vin ou du verjus, de l\u2019eau et du sel, avant d\u2019e\u0302tre broye\u0301es (a contrario de la moutarde a\u0300 l\u2019ancienne) puis finement tamise\u0301es afin d\u2019obtenir une pa\u0302te parfaitement lisse. La moutarde douce est obtenue a\u0300 partir d\u2019un me\u0301lange de graines brunes ou noires et jaune pa\u0302le (Sinapis Alba).<\/p>\n<p>A\u0300 noter que l\u2019appellation \u201cmoutarde de Dijon\u201d encadre spe\u0301cifiquement la me\u0301thode de fabrication, et non l\u2019origine ge\u0301ographique des graines. Seule la moutarde de Bourgogne IGP est fabrique\u0301e a\u0300 partir de graines produites en Bourgogne et de vin blanc aligote\u0301 de cette me\u0302me re\u0301gion.<\/p>\n<p><b>Moins grasse que la mayonnaise<\/b><\/p>\n<p>Outre des prote\u0301ines (7 %), la moutarde contient 11 % de lipides, principalement des acides gras mono-insature\u0301s, dont l\u2019acide ole\u0301ique. La valeur calorique de ce condiment reste donc mode\u0301re\u0301e: 152 kcal pour 100 g, soit 23 kcal par cuille\u0300re a\u0300 soupe (15 g), contre 97 kcal pour 15 g de mayonnaise de la marque Be\u0301ne\u0301dicta. A\u0300 noter toutefois, les moutardes mi-fortes sont additionne\u0301es d\u2019huile ve\u0301ge\u0301tale (compter alors 33 % de lipides pour la mi-forte d\u2019Amora). Son rival le ketchup renferme, lui, jusqu\u2019a\u0300 10 fois plus de sucre. Mais certaines moutardes douces ou aromatise\u0301es ne sont pas en reste: celle d\u2019Amora affiche 4,3 g de sucre pour 100 g, contre 1,9 g\/100 g pour la moutarde fine de Dijon de la marque Maille.<\/p>\n<p><b>Elle apporte des nutriments en petite quantite\u0301&#8230;<\/b><\/p>\n<p>La moutarde renferme du calcium (110 mg\/100 g de moutarde a\u0300 l\u2019ancienne), du phosphore, du potassium ainsi que du se\u0301le\u0301nium (70 microgrammes\/100 g de moutarde a\u0300 l\u2019ancienne). On note aussi la pre\u0301sence de vitamine B9, implique\u0301e dans le fonctionnement des syste\u0300mes nerveux et immunitaire, et de vitamine K1, qui intervient dans la coagulation sanguine et joue un ro\u0302le dans la synthe\u0300se osseuse. Ne\u0301anmoins, ces nutriments contribuent mode\u0301re\u0301ment a\u0300 la couverture des besoins quotidiens au regard des faibles quantite\u0301s de moutarde consomme\u0301es. Attention, en revanche, a\u0300 sa teneur en sel: 6,3 g\/100 g, soit pre\u0300s de 1 g par cuille\u0300re a\u0300 soupe.<\/p>\n<p><b>et des antioxydants&#8230;<\/b><\/p>\n<p>Les graines de moutarde contiennent des glucosinolates, des compose\u0301s soufre\u0301s: la sinigrine, responsable du gou\u0302t piquant et retrouve\u0301e dans les graines brunes (B. juncea), et la sinalbine, pre\u0301sente principalement dans les graines jaunes (S. alba). Ces deux compose\u0301s soufre\u0301s seraient mieux pre\u0301serve\u0301s lors de la fabrication de la moutarde a\u0300 l\u2019ancienne que dans celle de la moutarde de Dijon.<\/p>\n<p>Les glucosinolates sont hydrolyse\u0301s par une enzyme, la myrosinase. Re\u0301sultat: une production d\u2019isothiocyanate d\u2019allyle, la fameuse mole\u0301cule aromatique qui fait \u201cmonter la moutarde au nez\u201d. Les glucosinolates auraient diverses proprie\u0301te\u0301s pharmacologiques (hypoglyce\u0301miante, antioxydante, anti-inflammatoire, antibacte\u0301rienne, etc.), ainsi que des effets he\u0301patoprotecteurs contre la ste\u0301atose he\u0301patique non alcoolique, observe\u0301s chez le rat.<\/p>\n<p><b>Elle renferme certains additifs<\/b><\/p>\n<p>La moutarde industrielle n\u2019est pas indemne de certains additifs, dont le disulfite de potassium (E224), un conservateur qui pre\u0301serve sa couleur apre\u0300s l\u2019ouverture du pot. Elle renferme aussi de l\u2019acide citrique (E330), un exhausteur de gou\u0302t e\u0301galement utilise\u0301 comme re\u0301gulateur d\u2019acidite\u0301 pour empe\u0302cher le de\u0301veloppement de microbes et de bacte\u0301ries et permettre sa conservation au re\u0301frige\u0301rateur encore un an apre\u0300s ouverture. La gomme xanthane (E415) est, elle, ajoute\u0301e pour ses proprie\u0301te\u0301s e\u0301paississantes et ge\u0301lifiantes. Les saveurs (basilic, estragon, poivre vert, etc.) peuvent aussi e\u0302tre des aro\u0302mes artificiels.<\/p>\n<p><strong>Pour plus d&rsquo;informations et d&rsquo;analyses sur la <a href=\"https:\/\/www.africa-press.net\/sao-tome-e-principe\">S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/a>, suivez <a href=\"https:\/\/www.africa-press.net\/\">Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Africa-Press &#8211; S\u00e3o Tom\u00e9 e Pr\u00edncipe. Cultive\u0301e depuis l\u2019Antiquite\u0301 et inte\u0301ressante d\u2019un point de vue nutritionnel, la moutarde forte ou douce est l\u2019un des condiments pre\u0301fe\u0301re\u0301s des Franc\u0327ais, qui en consomment 1 kg par an et par personne (contre 805 grammes pour les Allemands). Omnipre\u0301sent dans les cuisines, indispensable lors des pique-niques, ce condiment appartient [&hellip;]<\/p>\n","protected":false},"author":82,"featured_media":12967,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,10],"tags":[36,55,56],"class_list":["post-12968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divers","category-toutes-les-actualites","tag-africa-press","tag-africa-press-sao-tome-e-principe","tag-sao-tome-e-principe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Nutrition : la moutarde, une graine qui a du piquant - S\u00e3o Tom\u00e9 e Pr\u00edncipe<\/title>\n<meta name=\"description\" content=\"Cultive\u0301e depuis l\u2019Antiquite\u0301 et inte\u0301ressante d\u2019un point de vue nutritionnel, la moutarde forte ou douce est l\u2019un des c ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nutrition : la moutarde, une graine qui a du piquant\" \/>\n<meta property=\"og:description\" content=\"Cultive\u0301e depuis l\u2019Antiquite\u0301 et inte\u0301ressante d\u2019un point de vue nutritionnel, la moutarde forte ou douce est l\u2019un des c ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\" \/>\n<meta property=\"og:site_name\" content=\"S\u00e3o Tom\u00e9 e Pr\u00edncipe\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-13T12:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-14T05:58:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2024\/04\/sm_1713057964.112726.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"899\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"cfeditorfr\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"cfeditorfr\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\"},\"author\":{\"name\":\"cfeditorfr\",\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/#\/schema\/person\/2b1cf3cd81a31e3cd26889ca66d677f1\"},\"headline\":\"Nutrition : la moutarde, une graine qui a du piquant\",\"datePublished\":\"2024-04-13T12:00:00+00:00\",\"dateModified\":\"2024-04-14T05:58:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\"},\"wordCount\":821,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant#primaryimage\"},\"thumbnailUrl\":\"https:\/\/static.africa-press.net\/sao-tome-e-principe\/sites\/59\/2024\/04\/sm_1713057964.112726.jpg\",\"keywords\":[\"Africa Press\",\"Africa Press-S\u00e3o Tom\u00e9 e Pr\u00edncipe\",\"S\u00e3o Tom\u00e9 e Pr\u00edncipe\"],\"articleSection\":[\"Divers\",\"Toutes les actualit\u00e9s\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\",\"url\":\"https:\/\/www.africa-press.net\/sao-tome-e-principe\/toutes-les-actualites\/nutrition-la-moutarde-une-graine-qui-a-du-piquant\",\"name\":\"Nutrition : la moutarde, une graine qui a du piquant - 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