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Yellow mustard seed

The seeds in white mustard are actually a smooth pale yellow. These are known as yellow mustard seed and taste spicy after they come into contact with liquids.
The information we compiled for this ingredient is almost complete and includes many specific details.
6%
Water
 39
Macronutrient carbohydrates 39.41%
/28
Macronutrient proteins 28.12%
/32
Macronutrient fats 32.47%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 2.6g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 3.9g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 1:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 2.64 g to essential alpha-linolenic acid (ALA) 3.86 g = 0.68:1.
Ratio Total omega-6 = 2.64 g to omega-3 fatty acids Total = 3.86 g = 0.68:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Although yellow mustard, as we know it, has a spicy, slightly nutty taste, many people think that mustard seed lacks this flavor. This is because the typical taste develops only after the seed comes into contact with liquids, a step required to activate the enzyme myrosinase. This subsequently causes the release of the typical mustard flavor, which can often be quite sharp and spicy.

General information:

From Wikipedia: “Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white mustard (B. hirta/Sinapis alba).

Grinding and mixing the seeds with water, vinegar, or other liquids, creates the yellow condiment known as prepared mustard.

An archaic name for the seed is eye of newt. Often misunderstood for an actual eye of a newt, this name has been popularly associated with witchcraft ever since it was mentioned as an ingredient to a witch's brew in Shakespeare's famous play Macbeth.

Regional usage:

“These mustard seeds are known in Hindi, Urdu, and Punjabi as sarson (Indian colza, Brassica rapa subsp. trilocularis, syn. Brassica campestris var. sarson), in Bengali as shorshe. These are used as a spice in Pakistan, Northern India, Nepal, and Bangladesh. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, called sarson ka saag in Urdu and Hindi (sarron da saag in Punjabi).

In Maharashtra, it is called as mohari, and is used frequently in Marathi recipes. Sarson ka tel (mustard oil) is used for body massage during extreme winters, as it is assumed to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi.

Raai (Gujarati), Mohari (Marathi: मोहरी ), aavalu (Telugu: ఆవాలు), kadugu (Tamil: கடுகு), or sasive (Kannada:ಸಾಸಿವೆ), kadugu (Malayalam: കടുക്) variety of Indian pickle consisting mainly of mangoes, red chilli powder, and aavaa pindi (powdered mustard seed) preserved in mustard oil, is popular in southern India with its origin in Andhra Pradesh.”

Cultivation:

“Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.

Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.

In Pakistan, rapeseed-mustard is the second most important source of oil, after cotton. It is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil.

Mustard seeds are a rich source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43.6% protein.”

Mustard seed:

“Mustard seed contains about 20 to 36 % of a nutty, mild mustard oil, 28 % protein and the glycosides sinalbin (white mustard) and sinigrin (brown and black mustard), which are responsible for the spicy taste as well as for stimulating the appetite and digestion.*”

Note (italics): * = Translation from a German Wikipedia entry

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy487 kcal
2'038 kJ
24.3%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids29 g41.1%
Recommended daily allowance according to the GDA: 70g
Saturated Fats1.5 g7.6%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)35 g12.9%
Recommended daily allowance according to the GDA: 270g
Sugars14 g15.8%
Recommended daily allowance according to the GDA: 90g
Fiber6.6 g26.2%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin25 g49.9%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:5.0 mg)13 mg0.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
ProtTryptophan (Trp, W) 0.50 g202.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 3.9 g193.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
MinIron, Fe 18 mg132.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemPhosphorus, P 840 mg120.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ProtThreonine (Thr, T) 1.1 g116.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
VitNiacin (née vitamin B3) 16 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
MinManganese, Mn 1.8 mg90.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ProtIsoleucine (Ile, I) 1.1 g87.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
ProtValine (Val, V) 1.3 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
ProtLysine (Lys, K) 1.5 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 3.9 g193.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 2.6 g26.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.50 g202.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 1.1 g116.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 1.1 g87.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Lysine (Lys, K) 1.5 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Valine (Val, V) 1.3 g81.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Leucine (Leu, L) 1.8 g73.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Phenylalanine (Phe, F) 1.0 g66.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.48 g51.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Niacin (née vitamin B3) 16 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Thiamine (vitamin B1) 0.54 mg49.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0.38 mg27.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Biotin (ex vitamin B7, H) 10 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Vitamin B6 (pyridoxine) 0.20 mg14.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Pantothenic acid (vitamin B5) 0.50 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin A, as RAE 6.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Phosphorus, P 840 mg120.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 300 mg80.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 520 mg65.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Potassium, K 680 mg34.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Iron, Fe 18 mg132.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Manganese, Mn 1.8 mg90.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Zinc, Zn 4.7 mg47.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Copper, Cu 0.41 mg41.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Iod, I (Jod, J) 5.0 µg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg
Fluorine, F 50 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
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