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Mustard

In season all year

Food Description:

A condiment used to flavour foods such as meat, chicken or fish, and also in salad dressings. There are several varieties: American (or yellow) mustard is mild, made from white mustard seeds while Dijon mustard is made from brown mustard seeds, and has a creamier texture. All mustard is made in a similar way. The seed is crushed, and a liquid such as water, wine, vinegar or a combination of these is added, as well as seasonings.

General Information:

Category: Condiment
To Buy: When buying mustard it is important to read labels carefully, as some brands contain added wheat flour, artificial colouring agents, synthetic additives, poor quality salt, refined sugar and irradiated spices.
To Store: Once opened, store mustard in the refrigerator.
Tips and Tricks: Add to marinades or salad dressings for an extra kick of flavour.

Nutrition (1 Tablespoon):

Energy (kJ): 39
Protein (g): 0.7
Saturated Fat, g : 0.0
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High
Carbohydrates, g: 0.3
Fat (g): 0.3
Monosaturated Fat , g: 0.2
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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