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Whole green moong carries 17.04 g of dietary fibre per 100 g against 9.37 g in split dehusked dal, along with more iron, folate and calcium. The split dal is higher in protein per 100 g, carries a third fewer of the oligosaccharides linked to wind, and cooks faster. Whole moong sprouts and split moong cannot, because splitting destroys the embryo.
Desi chana is a small, thick-coated, coloured seed type averaging 18.1 g per 100 seeds against 34.6 g for kabuli. That coat is about 22.8% of the grain by weight against 10.9% in kabuli, and it carries 40% of the total dietary fibre and 69% of the calcium. Most kala chana on sale is dark brown rather than truly black.
Mustard oil works on skin the way any heavy oil does, by sitting on the surface and slowing water loss. What separates it from other massage oils is allyl isothiocyanate, the compound behind its warming sensation, which is also the documented antigen behind mustard oil contact dermatitis. For adults a patch test settles it. For newborns the published evidence points the other way.
Almost every premium Indian mustard oil brand describes itself as lab tested. Very few publish gram-level fatty acid values you can check. The difference matters because a qualitative claim such as rich in MUFA cannot be verified, while a published figure such as the 25.75 g of oleic acid per 100 g on one high oleic oil's report can. This is a comparison of what brands actually disclose, read off their live pages.
Mustard oil has been used on hair and scalp across India for generations, and the published evidence supports some of what is claimed for it and not the rest. There is reasonable literature on its antimicrobial behaviour on the scalp, and no good human evidence that it regrows hair. The compound that gives it its bite is also the one that irritates some people's skin.
High oleic describes an oilseed bred so that more of its fat is oleic acid and less is polyunsaturated. The practical consequence is oxidative stability: fewer double bonds means the oil resists going off under heat and time. In mustard oil it does not mean low erucic acid, and conflating the two is the most common error in this category.
