Caloric Intake
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Calorie Count in Mustard and Its Composition
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Mustard is a spice that is indispensable for many people when it comes to barbecuing. Its roots go back to ancient Rome at the beginning of our era. Even after the passage of time, it remains very popular and appreciated, not only in Poland. Let us focus on its essential features.
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Mustard composition – chief components
The principal constituents of mustard are ground and defatted mustard seeds, which impact its flavor and scent. Furthermore, mustards consist of water, salt, sugar, vinegar, and other flavoring substances. Certain mustards are further preserved with sorbic acid or benzoic acid. Retailers offer various types of mustard, such as tableware, Saree, cream, French, Dijon, and many others, which differ in composition and consequently flavor and aroma. It is advisable to choose the one with the shortest ingredient list, devoid of unnecessary preservatives, and with sugar listed last.
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Mustard - Composition of Nutrients
The composition of nutrients in mustard varies depending on its composition and is about 90-170 kcal per 100 g of product. Mustard contains small amounts of B vitamins (including thiamine and riboflavin) and vitamin E. Among the micro and macro elements, magnesium, calcium, iron, zinc and phosphorus can be distinguished. The table shows the composition of nutrients in mustard according to the information provided by the Institute of Food and Nutrition. For comparison - a teaspoon of mustard corresponds to about 10 g.
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Composition of nutritional value content in 100 grams of mustard
Source: Kunachowicz H. and co-authors, Tables of composition and nutritional value of foodstuffs, Warsaw 2005.
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Beneficial aspects of mustard pungency
The pungency of mustard is a source of numerous advantageous attributes. It serves as a diuretic, aiding in digestion as well. Black mustard is employed as a diuretic and emetic. The mustard oils present in mustard provide effective warming and stimulation to the body. Furthermore, the phytosterols, or biologically active compounds, found in mustard lower the level of LDL lipoprotein, commonly known as bad cholesterol. Mustard seeds also contain anti-nutritive compounds - glucosinolates. While these compounds limit the bioavailability of nutrients, research by Troszyńska A. et al. has demonstrated that the products of glucosinolate breakdown have cancer-inhibiting effects and reduce the carcinogenic impact of environmental factors.
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Scientifically reviewed by a clinical dietitian
• 20.03.2026
Krishnaswamy K., Traditional Indian spices and their health significance, „Asia Pacific Journal of Clinical Nutrition” 2008, 17(1), 265–268. Kolanowski W., Dodatki przyprawowe do mięs, „Gospodarka Mięsna” 2005, 57(4), 20–22. Kubiak S.M., Borowy T., Co podać i z czym podać mięso i wędliny, „Gospodarka Mięsna” 2010, 62(3), 24–26. Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005. Pitchford P., Odżywianie dla zdrowia, Łódź 2010, 250. Sawicka P., Kotiuk E., Gorczyce jako rośliny wielofunkcyjne, „Acta Scientiarum Polonorum seria Agricultura” 2007, 6(2), 17–2. Troszyńska A., Honke J., Kozłowska H., Naturalne substancje nieodżywcze (NSN) pochodzenia roślinnego jako składniki żywności funkcjonalnej, „Postępy Fitoterapii” 2000, 2, 17–22.
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