Spice
Mustard
Mustard means the pungent seeds of Brassica and Sinapis species—yellow, brown, and black—and the prepared pastes made from them. Whole seeds temper in oil for Indian tadka; ground mustard heats sauces and rubs; prepared mustard ranges from mild American yellow to sharp Dijon and wholegrain styles. Heat develops with liquid and is tamed by acid and time.
Also known as: Moutarde, Rai / Sarson
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.55 g
- Saturated Fat 1.91 g
- Trans Fat 0 g
- Monounsaturated Fat 2.87 g
- Polyunsaturated Fat 4.77 g
- Cholesterol 0 mg
- Sodium 38 mg
- Salt 0.1 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 16.2 g
- Protein 12.2 g
- Water 9.17 g
- Energy 395 kcal
- Water 9.17 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.76 g
- Disaccharides 1.61 g
- Starch 16.2 g
- Amylose 4.05 g
- Amylopectin 12.1 g
- Digestible Starch 13.8 g
- Resistant Starch 1.62 g
- Fibre 25 g
- Soluble Fibre 8.78 g
- Insoluble Fibre 16.3 g
- Protein 12.2 g
- Plant Protein 9.21 g
- Fat 9.55 g
- Saturated Fat 1.91 g
- Monounsaturated Fat 2.87 g
- Polyunsaturated Fat 4.77 g
- Vitamins 97.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.75 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 2.35 mg
- Vitamin K 35 µg
- Minerals 244 mg
- Major Minerals 238 mg
- Trace Minerals 5.9 mg
- Salt 0.1 g
- Sodium Chloride 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.75 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.26 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 33.4 · vitamin-e: 2.35 · vitamin-k: 35 ·
Minerals
Sodium: 37.96 · Potassium: 160 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Mustard seeds were used across the ancient Mediterranean and South Asia as pungent seasoning.
Monastic and later Dijon mustard-making traditions refined prepared mustard pastes.
British powdered mustard and American yellow mustard industrialised convenience condiments.
Global seed production in Canada, Europe, and India supplied both spice and condiment industries.