168 kcal
Energy
1.5 g
Fat
0.3 g
Saturates
17.8 g
Sugar
2.5 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 168 (705 kJ) | |
| from Carbohydrate | 154 (644 kJ) | |
| from Fat | 13 (55 kJ) | |
| from Protein | 4 (18 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 38.4 g | |
| Dietary Fiber | 1.2 g | |
| Starch | ~ | |
| Sugars | 17.8 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.3 g | |
| Butyric Acid | 17.0 mg | |
| Caproic Acid | 10.0 mg | |
| Caprylic Acid | 5.0 mg | |
| Capric Acid | 11.0 mg | |
| Lauric Acid | 13.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 45.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 157.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 68.0 mg | |
| Arachidic Acid | 8.0 mg | |
| Behenic Acid | 4.0 mg | |
| Lignoceric Acid | 3.0 mg | |
| Monounsaturated Fat | 0.7 g | |
| Myristoleic Acid | 4.0 mg | |
| 15:1 | ~ | |
| Palmitoleic Acid | 9.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 336.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 103.0 mg | |
| Erucic Acid | 239.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | 16.0 mg | |
| Polyunsaturated Fat | 0.3 g | |
| Linoleic Acid | 174.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 100.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | 6.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 1.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 100.0 mg | |
| Omega-6 Fatty Acids | 174.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 1.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 1.1 g | |
| Essential Aminos | ||
| Histidine | ~ | |
| Isoleucine | ~ | |
| Leucine | ~ | |
| Lysine | ~ | |
| Methionine | ~ | |
| Phenylalanine | ~ | |
| Threonine | ~ | |
| Tryptophan | ~ | |
| Valine | ~ | |
| Non-essential Aminos | ||
| Alanine | ~ | |
| Arginine | ~ | |
| Aspartic Acid | ~ | |
| Cystine | ~ | |
| Glutamic Acid | ~ | |
| Glycine | ~ | |
| Proline | ~ | |
| Serine | ~ | |
| Tyrosine | ~ | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 56.2 g |
| Ash | 2.9 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 5.5 mg | |
| Vitamin A | 18 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.2 mg | |
| Vitamin B5 (pantothenic acid) | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 9 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 2.1 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 1 IU | |
| Vitamin K | 0 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 24.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 0.4 mg | |
| Magnesium | 13.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 37.0 mg | |
| Potassium | 69.0 mg | |
| Sodium | 1,004.0 mg | |
| Zinc | 0.3 mg | |
About Mustard
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.