Nutrition and buying tips: 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