Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When refrigerated, it typically maintains its best quality for 12 to 18 months, though it remains safe to eat longer.
Stone-ground mustard uses whole seeds crushed between stones for a coarse texture, while Dijon is smooth and uses verjuice or white wine.
It is not recommended as freezing can cause the emulsion to break and significantly alter the texture.
Whole grain mustard is the best substitute. Dijon mustard can be used if texture is not a concern.
Most brands are naturally gluten-free, but always check the label for malt vinegar or wheat-based thickeners.
Natural separation occurs over time. Simply stir the liquid back into the mustard before using.
Look for visible whole or cracked mustard seeds and a short ingredient list without artificial thickeners or colors.
It generally has a medium heat profile, more pungent than yellow mustard but often less sharp than hot English mustard.
Standard stone-ground mustard contains very little sugar, though some 'sweet' varieties may add honey or brown sugar.
stone-ground mustard is a versatile ingredient found in cuisines around the world. With 130 calories per 100g and 6.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 0 recipes featuring stone-ground mustard with step-by-step instructions.
Browse recipes →