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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A bold and tangy homemade mustard with a pleasant kick from brown mustard seeds. Perfect for sandwiches, pretzels, and sausages, this recipe is surprisingly easy to make and tastes far superior to store-bought versions. The key is allowing the mustard to age and mellow for a few days.
A spicy, whole-grain mustard with a signature Louisiana kick. Made with brown and yellow mustard seeds, horseradish, and a blend of Creole spices, it's the perfect zesty condiment for sandwiches, po' boys, or glazes. This recipe requires a 24-hour soak and a 48-hour maturation period for the best flavor.
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
Yes, mustard seeds are very healthy. They are rich in antioxidants and beneficial compounds like glucosinolates and isothiocyanates, which may have anti-cancer properties. They are also an excellent source of selenium, a mineral that supports thyroid health and possesses anti-inflammatory effects.
Mustard seeds are a good source of protein (around 26g per 100g) and healthy fats (around 36g per 100g), including beneficial omega-3 fatty acids (alpha-linolenic acid) for cardiovascular health. They also provide dietary fiber, selenium, magnesium, and may help in managing blood sugar levels.
Yes, pure mustard seeds are naturally gluten-free. They are a seed and do not contain wheat, barley, or rye. However, always check the labels on processed mustard products or condiments, as they may contain other ingredients that could contain gluten.
Yes, mustard seeds are entirely plant-based and are suitable for a vegan diet. They are a common ingredient in many vegan dishes and condiments, providing flavor and nutritional benefits without any animal products.
In moderation, mustard seeds can be part of a keto diet. While 100g contains about 28g of carbs, the typical serving size used as a spice is very small, contributing minimal net carbs. They also provide healthy fats and protein, making them a good flavor enhancer for keto meals.
Mustard seeds are often tempered in hot oil or ghee until they pop, releasing their pungent flavor, especially in Indian and South Asian cuisines. They can also be ground into a powder for rubs, pastes, or homemade mustards, adding a sharp, spicy kick to various dishes.
mustard seeds is a versatile ingredient found in cuisines around the world. With 508 calories per 100g and 26.08 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the nut seed category with complete nutrition information.
View all nut seed →Discover 10 recipes featuring mustard seeds with step-by-step instructions.
Browse recipes →When whole and raw, mustard seeds have a mild, slightly bitter taste. When crushed, ground, or cooked, they release a pungent, sharp, and spicy flavor that can range from earthy to fiery, depending on the variety and preparation method.
Mustard seeds should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. This helps to preserve their volatile oils, which are responsible for their flavor and potency.
Whole mustard seeds can last for up to 2-3 years if stored properly in an airtight container. Ground mustard, however, loses its potency more quickly and is best used within 6-12 months for optimal flavor and aroma.
Yellow (or white) mustard seeds are the mildest, often used in American yellow mustard. Brown mustard seeds are more pungent and commonly used in European mustards and Indian cooking. Black mustard seeds are the most potent and spiciest, frequently used in South Asian and Middle Eastern cuisines.
