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The types of mustard start in the field: the Alternative Field Crops Manual, written by University of Wisconsin-Madison Extension and University of Minnesota agronomists and hosted by Purdue University, says three types of mustard, yellow, brown and oriental, are grown in North America, with yellow mustard listed as Brassica hirta and brown and oriental mustards as Brassica juncea. Those plants become the condiment, dry mustard and mustard flour. This guide sorts the mustard types by plant and by form, and compares prepared yellow mustard and ground mustard seed with USDA FoodData Central values. Our guide to mustard seeds covers the seed on its own, and our guide to mustard greens covers the leafy vegetable.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- The Alternative Field Crops Manual names three mustard plants grown in North America: yellow mustard (Brassica hirta) and the brown and oriental mustards (Brassica juncea).
- In Europe, yellow mustard is also known as white mustard, Sinapis alba, an older botanical name, according to the Alternative Field Crops Manual.
- The manual says yellow mustard is usually used for prepared or table mustard and as dry mustard.
- Per 100 grams, prepared yellow mustard lists about 1,104 milligrams of sodium in USDA data, and one teaspoon lists about 55 milligrams, against an FDA Daily Value of 2,300 milligrams.
Types of mustard grown in North America
The Alternative Field Crops Manual describes mustard as an annual herb and a cool season crop with yellow flowers, and it sorts the crop grown in North America into three types. Yellow mustard makes up the large majority of the crop in the Upper Midwest, according to the manual, while brown and oriental mustards are grown on limited acres.
- Yellow mustard (white mustard): the Alternative Field Crops Manual lists it as Brassica hirta and notes that in Europe it is also called white mustard, Sinapis alba, an older botanical name.
- Brown mustard: listed by the Alternative Field Crops Manual as Brassica juncea, grown on limited acres in North America and also used as an oilseed crop.
- Oriental mustard: the Alternative Field Crops Manual groups it with brown mustard under Brassica juncea and says both are also grown as oilseed crops.
The Alternative Field Crops Manual adds that varieties of yellow mustard are usually earlier maturing, lower yielding and shorter in height than brown or oriental varieties. It counts approximately 100,000 seeds per pound for yellow mustard and 200,000 seeds per pound for brown and oriental mustards, so the brown and oriental seed is the smaller of the two, as the manual’s figures show.
Mustard types by form: condiment, dry mustard and flour
The same seed ends up in several forms. The Alternative Field Crops Manual says yellow mustard is usually used for prepared or table mustard, a condiment, and as dry mustard.
- Prepared or table mustard: the jarred condiment, which the Alternative Field Crops Manual says is usually made from yellow mustard; USDA SR Legacy lists it as prepared yellow mustard.
- Dry mustard: the manual says dry mustard is frequently used as a seasoning in mayonnaise, salad dressings and sauces.
- Mustard flour: the Alternative Field Crops Manual calls flour made from yellow mustard an excellent emulsifying agent and stabilizer, and the FDA labeling rule for spices names mustard flour among its examples.
- Whole and ground seed: USDA SR Legacy lists ground mustard seed as a spice; our guide to mustard seeds compares the seed colors.
The Alternative Field Crops Manual says the strong flavor of this high-protein oilseed has made it unpopular in the livestock feed and vegetable oil markets of North America, so mustard produced there is used primarily as a spice or condiment.
How FDA labels mustard
Under 21 CFR 101.22, FDA defines a spice as any aromatic vegetable substance in whole, broken or ground form whose significant function in food is seasoning rather than nutritional, and the FDA rule lists mustard flour among its examples of spices, next to herbs such as oregano, sage and thyme.
FDA lists nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame, so mustard is not one of the FDA major food allergens. Health Canada takes a different view: its 2017 publication on mustard lists mustard among the priority food allergens in Canada.
Mustard compared in USDA data
USDA FoodData Central SR Legacy has one prepared mustard entry, prepared yellow mustard, plus ground mustard seed and two entries for the greens. The table lists them per 100 grams with SR Legacy’s common portion alongside, ranked by sodium. Each percent Daily Value (%DV) uses the FDA Daily Values for adults and children 4 and older: 78 grams of fat, 28 grams of dietary fiber, 2,300 milligrams of sodium, 1,300 milligrams of calcium, 18 milligrams of iron and 55 micrograms of selenium. SR Legacy has no other prepared mustard entry, so no other style appears here.
| Mustard food (USDA FDC ID) | Serving | Common portion (USDA) | Calories | Fat | Carbohydrate | Fiber | Sodium | Calcium | Iron | Selenium |
|---|---|---|---|---|---|---|---|---|---|---|
| Mustard, prepared, yellow (172234) | 100 g | 1 tsp or 1 packet, 5 g | 60 | 3.3 g (4%) | 5.8 g | 4.0 g (14%) | 1,104 mg (48%) | 63 mg (5%) | 1.61 mg (9%) | 33.5 mcg (61%) |
| Mustard greens, raw (169256) | 100 g | 1 cup chopped, 56 g | 27 | 0.4 g (1%) | 4.7 g | 3.2 g (11%) | 20 mg (1%) | 115 mg (9%) | 1.64 mg (9%) | 0.9 mcg (2%) |
| Mustard seed, ground (170929) | 100 g | 1 tsp, 2 g | 508 | 36.2 g (46%) | 28.1 g | 12.2 g (44%) | 13 mg (1%) | 266 mg (20%) | 9.21 mg (51%) | 208.1 mcg (378%) |
| Mustard greens, boiled (169257) | 100 g | 1 cup chopped, 140 g | 26 | 0.5 g (1%) | 4.5 g | 2.0 g (7%) | 9 mg (0%) | 118 mg (9%) | 0.87 mg (5%) | 0.6 mcg (1%) |
Weight for weight, the condiment and the seed differ sharply in USDA data. Prepared yellow mustard lists about 1,104 milligrams of sodium per 100 grams in USDA data, while ground mustard seed lists about 13 milligrams. Ground mustard seed is the dense one: about 508 calories, 36.2 grams of fat and 208.1 micrograms of selenium per 100 grams in USDA data, against 60 calories for the prepared condiment. The two greens rows are a leafy vegetable rather than a seasoning, and our list of cruciferous vegetables covers related vegetables.
Prepared mustard and ground seed per teaspoon
A teaspoon is the common portion for both seasonings, so the second table uses SR Legacy’s teaspoon weights, 5 grams for prepared yellow mustard and 2 grams for ground mustard seed, with the same FDA Daily Values, ranked by sodium.
| Mustard food (USDA FDC ID) | Serving | Calories | Fat | Carbohydrate | Fiber | Sodium | Calcium | Iron | Selenium |
|---|---|---|---|---|---|---|---|---|---|
| Mustard, prepared, yellow (172234) | 1 tsp, 5 g | 3 | 0.2 g (0%) | 0.3 g | 0.2 g (1%) | 55 mg (2%) | 3 mg (0%) | 0.08 mg (0%) | 1.7 mcg (3%) |
| Mustard seed, ground (170929) | 1 tsp, 2 g | 10 | 0.7 g (1%) | 0.6 g | 0.2 g (1%) | 0 mg (0%) | 5 mg (0%) | 0.18 mg (1%) | 4.2 mcg (8%) |
At teaspoon scale the values shrink: about 3 calories and 55 milligrams of sodium for prepared yellow mustard in USDA data, and about 10 calories and 4.2 micrograms of selenium for ground mustard seed. Packaged mustards vary with their recipes, so the Nutrition Facts label, which FDA requires, is the figure for a given jar; our list of low sodium foods covers sodium across foods.
Mustard sits on the spice shelf next to the leafy seasonings. Our guide to types of herbs covers the culinary herbs that the same FDA spice rule names, with USDA values per tablespoon.
Frequently Asked Questions
What are the main types of mustard plants?
The Alternative Field Crops Manual names three types grown in North America: yellow mustard (Brassica hirta, called white mustard in Europe) and the brown and oriental mustards (Brassica juncea).
What is prepared mustard usually made from?
The Alternative Field Crops Manual says yellow mustard is usually used for prepared or table mustard and as dry mustard; USDA SR Legacy lists the condiment as prepared yellow mustard.
How much sodium is in prepared yellow mustard?
USDA SR Legacy lists about 55 milligrams of sodium in one teaspoon of prepared yellow mustard and about 1,104 milligrams per 100 grams, against an FDA Daily Value of 2,300 milligrams.
How do FDA and Health Canada list mustard?
No. FDA lists nine major food allergens, and mustard is not one of them; Health Canada lists mustard among the priority food allergens in Canada.
Is mustard flour a spice on food labels?
Yes. FDA’s spice definition in 21 CFR 101.22 lists mustard flour among its examples of spices.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Herbs: Culinary Herbs by Plant Family, Fresh and Dried, Mustard Seeds: Nutrition, Yellow vs Brown Mustard Seeds, Allergy Facts, Mustard Greens: Nutrition, Benefits, Cooking and Cautions, Types of Herbs: Culinary Herbs by Plant Family, Fresh and Dried.