Test your water for phosphates. Leaves contain it and phosphates are a growth nutrient for algae. Always use a sodium bromide based algaecide when dealing with yellow algae. (Yellow/brown/mustard algae is chlorine resistant.)
No, mustard flour is just ground up mustard seeds. It's gluten-free. http://www.celiac.com/gluten-free/index.php?showtopic=42661
iron
fat
mustard contains 2838 mg of sodium in one serving which is 1185 of the daily recommended value.
An important nutrient would be beta carotene, which the body uses to make Vitamin A.
blistering-mustard-agent(mustard gas), V.X.-nerve-agent, sarin-nerve-agent.
Plants like clover, alfalfa, and beans contain nodules in their roots and these nodules are full of nitrogen fixing bacteria. Plants that contain root nodules are called legumes. Fields are often planted with clover to increase the nitrogen content of the soil. Once the plants have grown they are ploughed back into the soil. As they decay, the nutrients they contain are released into the soil. One advantaged of using legumes is that they are a cheaper source of nitrogen for the soil than artificial fertilisers.There are two main reasons for a farmer to plant mustard: 1) to grow a crop of mustard seed for the production of mustard, a condiment common in the US and Europe; 2) to have a "cover crop" to plow down for organic matter and nutrient content, to enrich the soil. Unlike legumes, mustard's only nitrogen content is that which it was able to draw from the soil.
English mustard is full of horseradish, has a smooth texture and is very hot. French mustard, meanwhile, is textured and usually milder and contain vinegar.
Sugar.
Because they contain nitrogen, an essential nutrient for plants
Yes. Many different foods contain the same nutrients.