Ingredient Guide•Mustard Seeds
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Contains ProteinSource of Fiber
Nuts & SeedsLeafy GreensMediterranean & West Asia
Mustard SeedsCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Brassica nigra, Sinapis alba, Brassica juncea
Also known as:
Sarson SeedsRaisarso
Mustard seeds are pungent spice seeds. Aid digestion. Used whole or ground. Used in pickles.
Calories (100g)508 kcal
Dietary ProfileVegan & Vegetarian
Default Unit100 Grams
Calories in Mustard Seeds & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Mustard Seeds?
100 grams of Mustard Seeds (raw/dry reference weight) provides approximately 508 kcal, 10.0g carbohydrates, 2.0g protein, 0.5g fat, and 2.0g dietary fiber. A realistic single-person portion of 50g contains roughly 254 kcal before cooking oils or garnishes.
508.0kcal
Calories
2.0g
Protein
10.0g
Carbs
0.5g
Fat
2.0g
Fiber
2.0g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 152 kcal | 3.0g | 0.6g | 0.1g | 0.6g |
| Per 50g (Standard Home Serving) | 254 kcal | 5.0g | 1.0g | 0.3g | 1.0g |
| Per 100g (Standard Reference) | 508 kcal | 10.0g | 2.0g | 0.5g | 2.0g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Mustard Seeds fresh and long-lasting
Room Temperature: Mustard seeds last indefinitely in a cool, dark cupboard when kept in a sealed glass jar. They stay fresh for up to two years without losing their sharp flavor. Keep them away from direct sunlight and wet spoons to stop them from going damp.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Which Type to Buy: Pick yellow seeds for mild flavor in dressings and brown or black seeds for deep heat in Indian tadka. How to Prep: Fry them in hot oil until they pop and turn greyish-white to remove raw bitterness. Best Way to Cook: Crack them in hot ghee or oil at the start of making a curry or sabzi so the nutty oil releases into the pan.
General Nutritional & Wellness Notes
Everyday dietary context for Mustard Seeds as part of balanced home cooking
Mustard seeds are very healthy, packed with good amounts of plant protein, dietary fiber, and minerals like selenium and magnesium. They help digestion get better and speed up your metabolism. Eating them in moderate amounts keeps your gut active and supports normal heart function without heavy calories.
Culinary Uses, Origins & Cultural Heritage
How Mustard Seeds is used across regional kitchens and history
Common Culinary Uses
Ancient Romans and Greeks were the first to crush mustard seeds and mix them with wine juice to make early versions of table condiments. In ancient India, texts mention mustard seeds being used in pickles and medicinal pastes. They became popular worldwide because the dry seeds keep their sharp taste for a very long time.
Historical Roots
Mustard seeds come from the Mediterranean region and parts of Western Asia. Wild plants grew across Europe and Asia thousands of years ago, and early farmers began gathering and planting them for seasoning. Traders and travelers carried these small seeds along ancient land routes to India, China, and across Europe.
Regional & Cultural Traditions
These seeds have a long history in everyday kitchens across India, the Mediterranean, and parts of Europe. In Indian homes, black and brown seeds are a daily must for tempering lentil dal and vegetable sabzi. European cooks ground them with vinegar or wine to make pungent pastes for meats and cheeses.
Did You Know?
Mustard seeds make a distinct popping sound when they hit hot oil because moisture trapped inside turns to steam and bursts the hard outer shell. They are among the oldest spices traded in human history.
Chef & Cooking Tips
If your tadka burns and the seeds turn black and smell bitter, throw it out and start over because burnt mustard ruins the whole dish. Always cover your pan with a lid or splash guard when popping them in oil to stop them from jumping out onto your stove.
Recipes Using Mustard Seeds
Explore 1 recipe featuring Mustard Seeds
Frequently Asked Questions about Mustard Seeds
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Mustard Seeds?
Per 100 grams (raw/dry reference weight), Mustard Seeds contains approximately 508 kcal, 10.0g carbohydrates, 2.0g protein, 0.5g fat, and 2.0g dietary fiber. A typical 50g culinary portion provides roughly 254 kcal before cooking oils, butter, or garnishes are added.
What is Mustard Seeds and how is it used in cooking?
Mustard seeds are pungent spice seeds. Aid digestion. Used whole or ground. Used in pickles.
How do you prepare and cook with Mustard Seeds?
Which Type to Buy: Pick yellow seeds for mild flavor in dressings and brown or black seeds for deep heat in Indian tadka. How to Prep: Fry them in hot oil until they pop and turn greyish-white to remove raw bitterness. Best Way to Cook: Crack them in hot ghee or oil at the start of making a curry or sabzi so the nutty oil releases into the pan.
How should Mustard Seeds be stored to keep it fresh?
Room Temperature: Mustard seeds last indefinitely in a cool, dark cupboard when kept in a sealed glass jar. They stay fresh for up to two years without losing their sharp flavor. Keep them away from direct sunlight and wet spoons to stop them from going damp.
What are the nutritional qualities of Mustard Seeds?
Mustard seeds are very healthy, packed with good amounts of plant protein, dietary fiber, and minerals like selenium and magnesium. They help digestion get better and speed up your metabolism. Eating them in moderate amounts keeps your gut active and supports normal heart function without heavy calories. (For general culinary reference only, not medical advice.)
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