Nutrition and buying tips: Mustard Seeds

knowledge base mustard

Regency quality yellow mustard seeds

All values below are per 1 tsp (2g) of mustard seeds.

Proximates
Water 0.11g
Energy 10kcal
Protein 0.52g
Total lipid (fat) 0.72g
Carbohydrate, by difference 0.56g
Fiber, total dietary 0.2g
Sugars, total 0.14g

Minerals
Calcium, Ca 5mg
Iron, Fe 0.18mg
Magnesium, Mg 7mg
Phosphorus, P 17mg
Potassium, K 15mg
Sodium, Na 0mg
Zinc, Zn 0.12mg

Vitamins
Vitamin C, total ascorbic acid 0.1mg
Thiamin 0.016mg
Riboflavin 0.005mg
Niacin 0.095mg
Vitamin B-6 0.008mg
Folate, DFE 3µg
Vitamin B-12 0.00µg
Vitamin A, RAE 0µg
Vitamin A, IU 1IU
Vitamin E, 0.10mg
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU
Vitamin K 0.1µg

Lipids
Fatty acids, total saturated 0.040g
Fatty acids, total monounsaturated 0.450g
Fatty acids, total polyunsaturated 0.202g
Cholesterol 0mg

Tips on buying quality mustard seeds

Our recommendation is to to buy whole whenever possible. Powdered mustard seeds are almost always made using old season crop, and powdering also reduces their flavour dramatically. Both yellow and black mustard seeds have their own advantages Yellow Mustard Seeds are most commonly used in western cooking, whereas Black Mustard Seeds are most popular in Indian cooking. We’ve found that mustard seeds originating from their ancient home in India taste the strongest, and display a much more wholesome flavour than those from other origins. If you’re not sure, please refer to our quality and grade standards here for yellow and here for black mustard when buying good quality seeds.

Data taken from United States Department of Agriculture


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