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Yellow mustard

Mustard seed is blended with water, vinegar, and salt to form a yellow paste, which we call mustard. It serves as a savory ingredient for a variety of dishes.
84%
Water
 45
Macronutrient carbohydrates 45.16%
/29
Macronutrient proteins 28.97%
/26
Macronutrient fats 25.87%
 

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

Ω-6 (LA, 0.4g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.4g)
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) 0.36 g to essential alpha-linolenic acid (ALA) 0.37 g = 0.96:1.
Ratio Total omega-6 = 0.37 g to omega-3 fatty acids Total = 0.39 g = 0.94:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

General information:

From Wikipedia: Mustard is a condiment made from the seeds of a mustard plant (white/ yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, B. nigra).

The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

Commonly paired with meats and cheeses, mustard is added to sandwiches, salads, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, 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.”

Culinary uses:

“Mustard is most often used at the table as a condiment on cold meats.It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. Mustard is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium it is commonly used to make mustard soup; which includes mustard, cream, parsley, garlic and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water. Added to Hollandaise sauce, mustard can inhibit curdling.”

Nutritional value:

“The amounts of various nutrients in mustard seed are to be found in the USDA National Nutrient Database. As a condiment, mustard averages approximately 5 calories per teaspoon. Some of the many vitamins and nutrients found in mustard seeds are selenium and omega 3 fatty acid.”

Preparation:

“The many varieties of prepared mustards have a wide range of strengths and flavors, depending on the variety of mustard seed and the preparation method. The basic taste and "heat" of the mustard are determined largely by seed type, preparation and ingredients. Preparations from the white mustard plant (Sinapis alba) have a less pungent flavor than preparations of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea). The temperature of the water and concentration of acids such as vinegar also determine the strength of a prepared mustard; hotter liquids and stronger acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal.

Mustard oil can be extracted from the chaff and meal of the seed.”

  • Home preparation: “Hot table mustard may easily be prepared by the home cook by mixing "powdered mustard" (ground mustard seed, turmeric and wheat flour) to the desired consistency with water or an acidic liquid such as wine, vinegar, or beer, and leaving to stand for ten minutes. It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent but deteriorates rapidly.”

Storage:

“Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste.

When whole mustard seeds are wetted and crushed, an enzyme is activated that releases pungent sulphurous compounds; but they quickly evaporate. An acidic liquid, such as wine or vinegar, produces a longer-lasting paste. However, even then prepared mustard loses its pungency over time; the loss can be slowed by keeping a sealed container (opaque or in the dark) in a cool place or refrigerator.”

Varieties:

“Locations renowned for their mustard include Dijon (medium-strength) and Meaux in France; Norwich (very hot) and Tewkesbury, famed for its mustard, in the United Kingdom; and Düsseldorf (hot) and Bavaria in Germany. They vary in the subsidiary spices and in the preparation of the mustard seeds. The mustard husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some unground or partially ground mustard seeds. Bavarian sweet mustard contains very little acid, substituting copious amounts of sugar for preservation. The Tecuci mustard from Romania is a sweet variety very popular in Eastern Europe and is suitable for barbecued meats such as mititei. Sometimes prepared mustard is simmered to moderate its bite, and sometimes it is aged. Irish mustard is a whole-grain mustard blended with whiskey, stout (commonly Guinness), or honey.”

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.

Energy60 kcal
251 kJ
3.0%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids3.3 g4.8%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.21 g1.1%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)5.8 g2.2%
Recommended daily allowance according to the GDA: 270g
Sugars0.92 g1.0%
Recommended daily allowance according to the GDA: 90g
Fiber4.0 g16.0%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin3.7 g7.5%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:1'104.0 mg)2'804 mg116.8%
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
Sodium, Na 1'104 mg138.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinSelenium, Se 34 µg61.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
MinManganese, Mn 0.42 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 0.37 g19.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
ProtThreonine (Thr, T) 0.17 g18.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
VitThiamine (vitamin B1) 0.18 mg16.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
ElemPhosphorus, P 108 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ProtLysine (Lys, K) 0.26 g14.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
ElemMagnesium, Mg 48 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
ProtLeucine (Leu, L) 0.29 g12.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 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 0.37 g19.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.36 g4.0%
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.

Threonine (Thr, T) 0.17 g18.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Lysine (Lys, K) 0.26 g14.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Isoleucine (Ile, I) 0.15 g12.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Leucine (Leu, L) 0.29 g12.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Valine (Val, V) 0.19 g12.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Phenylalanine (Phe, F) 0.16 g10.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.08 g8.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Tryptophan (Trp, W) 0.01 g4.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 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.

Thiamine (vitamin B1) 0.18 mg16.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0.07 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin B6 (pyridoxine) 0.07 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0.56 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0.25 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Folate, as the active form of folic acid (née vitamin B9 and 7.0 µg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin E, as a-TEs 0.36 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin K 1.4 µg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin A, as RAE 5.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin C (ascorbic acid) 0.30 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 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.

Sodium, Na 1'104 mg138.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Phosphorus, P 108 mg15.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 48 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 63 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Potassium, K 152 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 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.

Selenium, Se 34 µg61.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Manganese, Mn 0.42 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 1.6 mg12.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Copper, Cu 0.07 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 0.64 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Fluorine, F 1.5 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg
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