Sauces & Condiments · SOURCE-BASED NUTRITION
Mustard, prepared, yellow nutrition facts
Foundation
Mustard, prepared, yellow. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 61 kcal | — |
| Protein | 4.25 g | 8.5% |
| Carbohydrate, by difference | 5.3 g | 1.9% |
| Total lipid (fat) | 3.38 g | 4.3% |
| Fiber, total dietary | 4.3 g | 15.4% |
| Sugars, Total | 1.42 g | — |
| Fatty acids, total saturated | 0.25 g | 1.3% |
| Sodium, Na | 1,100 mg | 47.8% |
| Potassium, K | 150 mg | 3.2% |
| Calcium, Ca | 63 mg | 4.8% |
| Iron, Fe | 1.59 mg | 8.8% |
| Magnesium, Mg | 47.7 mg | 11.4% |
| Phosphorus, P | 108 mg | 8.6% |
| Zinc, Zn | 0.64 mg | 5.8% |
| Copper, Cu | 0.07 mg | 8.2% |
| Manganese, Mn | 0.42 mg | 18.3% |
| Selenium, Se | 34 µg | 61.8% |
| Vitamin A, RAE | 4 µg | 0.4% |
| Vitamin C, total ascorbic acid | 0.4 mg | 0.4% |
| Vitamin E (alpha-tocopherol) | 0.35 mg | 2.3% |
| Vitamin K (phylloquinone) | 1.5 µg | 1.3% |
| Thiamin | 0.19 mg | 15.8% |
| Riboflavin | 0.07 mg | 5.1% |
| Niacin | 0.56 mg | 3.5% |
| Pantothenic acid | 0.26 mg | 5.3% |
| Vitamin B-6 | 0.07 mg | 4.1% |
| Alanine | 0.18 g | — |
| Arginine | 0.28 g | — |
| Ash | 3.37 g | — |
| Aspartic acid | 0.43 g | — |
| Carotene, alpha | 1 µg | — |
| Carotene, beta | 31 µg | — |
| Cryptoxanthin, beta | 27 µg | — |
| Cystine | 0.08 g | — |
| Fatty acids, total monounsaturated | 2.59 g | — |
| Fatty acids, total polyunsaturated | 0.9 g | — |
| Fatty acids, total trans | 0.01 g | — |
| Fatty acids, total trans-dienoic | 0.01 g | — |
| Fatty acids, total trans-monoenoic | 0 g | — |
| Folate, total | 7 µg | — |
| Fructose | 0.23 g | — |
| Galactose | 0.52 g | — |
| Glucose | 0.48 g | — |
| Glutamic acid | 0.79 g | — |
| Glycine | 0.25 g | — |
| Histidine | 0.13 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 0.16 g | — |
| Lactose | 0 g | — |
| Leucine | 0.32 g | — |
| Lutein + zeaxanthin | 115 µg | — |
| Lycopene | 0 µg | — |
| Lysine | 0.29 g | — |
| Maltose | 0 g | — |
| Methionine | 0.08 g | — |
| MUFA 14:1 c | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 c | 0.01 g | — |
| MUFA 17:1 | 0 g | — |
| MUFA 17:1 c | 0 g | — |
| MUFA 18:1 c | 0.92 g | — |
| MUFA 20:1 | 0.35 g | — |
| MUFA 20:1 c | 0.35 g | — |
| MUFA 22:1 c | 1.26 g | — |
| MUFA 24:1 c | 0.06 g | — |
| Nitrogen | 0.68 g | — |
| Phenylalanine | 0.18 g | — |
| Proline | 0.39 g | — |
| PUFA 18:2 c | 0.42 g | — |
| PUFA 18:2 CLAs | 0 g | — |
| PUFA 18:2 n-6 c,c | 0.42 g | — |
| PUFA 18:3 c | 0.44 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.44 g | — |
| PUFA 18:3 n-6 c,c,c | 0 g | — |
| PUFA 18:3i | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 c | 0.01 g | — |
| PUFA 20:2 n-6 c,c | 0.01 g | — |
| PUFA 20:3 c | 0.02 g | — |
| PUFA 20:3 n-3 | 0.02 g | — |
| PUFA 20:3 n-6 | 0 g | — |
| PUFA 20:3 n-9 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:4c | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 20:5c | 0 g | — |
| PUFA 22:2 | 0.01 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 c | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 c | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Serine | 0.22 g | — |
| SFA 10:0 | 0.01 g | — |
| SFA 11:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.14 g | — |
| SFA 17:0 | 0 g | — |
| SFA 18:0 | 0.05 g | — |
| SFA 20:0 | 0.02 g | — |
| SFA 22:0 | 0.02 g | — |
| SFA 24:0 | 0.01 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 0.65 g | — |
| Sucrose | 0.2 g | — |
| TFA 16:1 t | 0 g | — |
| TFA 18:1 t | 0 g | — |
| TFA 18:2 t not further defined | 0.01 g | — |
| TFA 22:1 t | 0 g | — |
| Threonine | 0.18 g | — |
| Tocopherol, beta | 0.01 mg | — |
| Tocopherol, delta | 0.08 mg | — |
| Tocopherol, gamma | 2.14 mg | — |
| Tocotrienol, alpha | 0.03 mg | — |
| Tocotrienol, beta | 0 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Tryptophan | 0.01 g | — |
| Tyrosine | 0.15 g | — |
| Valine | 0.21 g | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 0 µg | — |
| Water | 83.7 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Selenium (61.8% DV), Manganese (18.3% DV) and Thiamin (B1) (15.8% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Selenium: thyroid and antioxidant defense
This amount provides 34 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.42 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.19 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 4.3 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 47.7 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Selenium
This amount provides 34 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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