| back to USDA Nutrition Index |
 |
Mustard, prepared, yellow |
|
|
Mustard, prepared, yellow (USDA#02046) |
| Serving Size 1 tsp or 1 packet |
|
|
|
| Water 82g |
|
| Calories 67 |
|
| Energy 278kj |
|
| Protein 4g |
|
| Total Fat 4g |
|
| Ash 3g |
|
| Total Carbohydrates 5g |
|
| Dietary Fiber 3g |
|
| Sugars 0g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 0g |
|
| Lactose 0g |
|
| Maltose 0g |
|
| Galactose 0g |
|
| Starch 0g |
|
| Calcium, Ca 58mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 49mg |
|
| Phosphorus, P 106mg |
|
| Potassium 138mg |
|
| Sodium 1135mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 8mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 32mcg |
|
| Fluoride, F 1mcg |
|
| Vitamin C, total ascorbic acid 1mg |
|
| Thiamin 0mg |
|
| Riboflavin 2mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 7mcg |
|
| Folic acid 0mcg |
|
| Folate, food 7mcg |
|
| Folate, DFE 7mcg_DFE |
|
| Choline, total 22mg |
|
| Betaine 0mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 71IU |
|
| Vitamin A, RAE 4mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Tocopherol, beta 0mg |
|
| Tocopherol, gamma 2mg |
|
| Tocopherol, delta 8mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 3g |
|
| 14:0 4g |
|
| 15:0 0g |
|
| 16:0 0g |
|
| 17:0 0g |
|
| 18:0 4g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 8g |
|
| 16:1 c 8g |
|
| 16:1 t 0g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 0g |
|
| 18:1 c 0g |
|
| 18:1 t 5g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 1g |
|
| 22:1 c 1g |
|
| 22:1 t 0g |
|
| 24:1 c 8g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:2 n-6 c,c 0g |
|
| 18:2 CLAs 0g |
|
| 18:2 t not further defined 8g |
|
| 18:3 undifferentiated 0g |
|
| 18:3 n-3 c,c,c 0g |
|
| 18:3 n-6 c,c,c 0g |
|
| 18:4 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 2g |
|
| 20:3 n-3 2g |
|
| 20:3 n-6 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Fatty acids, total trans 1g |
|
| Fatty acids, total trans-monoenoic 5g |
|
| Fatty acids, total trans-polyenoic 8g |
|
| Cholesterol 0mg |
|
| Tryptophan 8g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 7g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Hydroxyproline 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 29mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 26mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 18mcg |
|
|
|
|
|
|
|
|
Mustard, prepared, yellow usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
 |
|
|
|
| Light and easy summer meal. |
|
|
 |
|
|
|
| Suggestion: Serve over crab cakes |
|
|
 |
|
|
|
| A Louisiana style mustard that adds so much flavor to an array of dishes. This wonderful Creole mustard recipe is the perfect addition to sandwiches or when served as a tasty condiment for your Easter ham. |
|
|
 |
|
|
|
| With flecks of roasted pepper, red onion and parsley along with three different mustards, makes this a full flavored salad. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Because blueberries are very perishable, do not wash them until just before consuming or cooking. Blueberries do not need to be peeled, seeded, cored or trimmed before ... |
|
|
|
|
|
|
|
|
Preparing bananas for cooking and to use in recipes is a simple process. For complete instructions, follow the steps below.
Peel and Slice Bananas
Cavendish ... |
|
|
|
|
|
|
|
| Preparing Corn on the Cob | Cooking Corn on the CobRemoving Kernels from the Cob
Preparing Corn on the Cob
Shuck the corn by peeling back the husk and completely ... |
|
|
|
|
|
|
|
| Garlic
When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
Place garlic ... |
|
|
|
|
|
|
|
|
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A product that is made from powdered or coarsely ground mustard that is combined with other ingredients, such as vinegar, turmeric, white wine, and sugar. The term "prepared" ... |
|
|
|
|
|
|
|
| (Scientific Name: Cantharellus lutescens) Related to the Chanterelle family of fungi, the Yellow Foot is a small and very thin variety of mushroom. Brightly colored with a golden ... |
|
|
|
|
|
|
|
| A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface. It is commonly ... |
|
|
|
|
|
|
|
| A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot. It is also known as the guero ... |
|
|
|
|
|
|
|
| A family of chile peppers that are grown in various shades of yellow. Most of the yellow peppers are sweet and mild to slightly hot in flavor. Among the varieties of yellow chiles ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
