Know what’s on your plate
Mustard seeds
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 518 kcal —
- Protein 25 g 50%
- Carbohydrate 16 g 6%
- Fat 29 g 37%
- Saturated fat 1.5 g 8%
- Fibre 12 g 43%
- Sugars 6.8 g —
- Sodium 5 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.54 mg 45%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 7.9 mg 49%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 520 mg 40%
- Iron 18.5 mg 103%
- Magnesium 300 mg 71%
- Phosphorus 840 mg 67%
- Potassium 680 mg 14%
- Zinc 4.7 mg 43%
- Copper 0.41 mg 46%
- Manganese 1.8 mg 78%
Similar foods
- Yellow mustard seedyellow508 kcal / 100 g
- Ground mustard seedground508 kcal / 100 g
- Mustard seed oil884 kcal / 100 g
- Mustard131 kcal / 100 g
- Celery seeds
- Coriander seeds269 kcal / 100 g
- Mustard condiment158 kcal / 100 g
- Fennel seed345 kcal / 100 g
- Safflower seeds473 kcal / 100 g
- Fenugreek seed350 kcal / 100 g
Questions about Mustard seeds
How do you make mustard from mustard seeds?
Crush or grind the seeds, then stir in cold water and leave the paste for about 10 minutes to develop its pungency. Add vinegar, salt or other seasonings afterwards; vinegar gives a sharper flavour and helps keep the heat from fading quickly.
Do you need to soak mustard seeds before cooking them?
No. For a milder, softer result, soak them in water for a few hours or overnight, then drain and cook; for a punchier flavour, add the seeds straight to hot oil until they pop.
How do you cook with whole mustard seeds?
Heat a little oil in a pan and add the seeds; cover briefly as they pop, then stir them into dals, curries or vegetables. Take the pan off the heat once they start popping, as they can burn and turn bitter quickly.
How should you store mustard seeds?
Keep them in an airtight jar in a cool, dark, dry cupboard. Whole seeds keep their flavour longer than ground mustard; grind small amounts as you need them.
What dishes use mustard seeds?
They are a classic tempering spice for Indian dals, curries and pickles, and are also used in Bengali mustard fish. In European-style pickling, whole seeds add a warm, sharp note to vinegar brine.
Can you replace mustard seeds with mustard powder?
Yes, but the result will be sharper and less crunchy. Use ground mustard in a paste or sauce; it will not pop in hot oil like whole seeds.
Are mustard seeds the same as yellow mustard seeds?
Yellow mustard seeds are one type of mustard seed, with a relatively mild flavour. Brown and black seeds are generally more pungent, so recipes may specify a colour when the difference matters.
What happens when you mix mustard seeds with water?
Crushing or grinding the seeds and mixing them with water sets off a reaction that creates mustard’s pungent aroma and heat. Cold water tends to produce a sharper paste than hot water.
Source: CoFID (UK) 13-839 · per 100 g · carbohydrate per EU label, fibre excluded
