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Low-calorie, low-fat, spicy condiment
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Light mustard (15 g) has 9 calories. That works out to 60 calories per 100 g. It contains 1.1 g of carbs, 0.5 g of protein, 0.3 g of fat and 0.5 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
9
KCAL / 15G
Carbs
1.1g
· 0% DV
Protein
0.5g
· 1% DV
Fat
0.3g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 22% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 135 mg | 6% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0.5 g | 2% |
| Protein | 0.5 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 1 pack (mini) | 10 g | 6 kcal |
| 1 serving (medium) | 20 g | 12 kcal |
| 1 ounce (medium) | 28 g | 17 kcal |
| 2 tablespoon (large) | 30 g | 18 kcal |
| 100 g | 100 g | 60 kcal |
| 1 can (medium) | 100 g | 60 kcal |
| 1 bottle (whole) | 150 g | 90 kcal |
Calculated from 60 calories per 100 g.
Light mustard is a mustard condiment formulated to be lower in fat or calories than a standard version. There is no single recipe for it, so its ingredients, texture, and sharpness vary by brand.
Not necessarily. Light mustard describes a lighter formulation, while Dijon refers to a mustard style with its own ingredients and flavor; a light version may be mild or sharp, but it is not automatically Dijon.
Use light mustard in sandwiches, wraps, salad dressings, and dips. It also adds tang to a marinade for chicken or vegetables. Stir it into a sauce gradually so its acidity and heat do not overpower the other ingredients.
Light mustard can be a useful way to add a punchy flavor without relying on a richer sauce. It is still a condiment, and some versions contain added sugar or substantial salt, so use it to complement rather than replace a balanced meal.
Yes, light mustard works in marinades, sauces, and dressings for cooked dishes. Prolonged high heat can dull its sharp flavor, so mix it in near the end if you want the mustard taste to remain noticeable.
Yes. Mix mustard powder or ground mustard seeds with vinegar and water, then season to taste. Leave out or use less oil than a richer recipe calls for; the result will taste sharper and may need time to mellow.
Regular mustard is the closest substitute for light mustard, though the finished dish may be richer. For a dressing, use a smaller amount of Dijon or whole-grain mustard and thin it with vinegar or water to match the consistency.
Yes, refrigerate light mustard after opening and keep the lid tightly closed. Use a clean utensil when serving it, and discard it if its smell, appearance, or texture changes noticeably.
Some light mustard products contain sugar or another sweetener, while others do not. The word “light” does not specify the recipe, so check the ingredient list if you are avoiding added sweeteners.
Not always. “Light” usually refers to a reduced-fat or lower-calorie formulation, not a promise of mild heat. The mustard seed type and added spices determine how sharp or spicy a particular light mustard tastes.
Vitamins
Biotin
0.22µg · 1% DV
B6
0.01mg · 1% DV
B2
0mg · 0% DV
Folate
1.2µg · 0% DV
Minerals
Sodium
135mg · 6% DV
Phosphorus
8.25mg · 1% DV
Manganese
0.02mg · 1% DV
Zinc
0.08mg · 1% DV
Potassium ⭐
12mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 9 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Light mustard is a sharp, tangy condiment made by crushing mustard seeds and mixing them with ingredients such as water and vinegar. The seeds and recipe determine whether it tastes gently pungent or quite hot, and whether the texture is smooth or grainy; “light” versions are presented as a lighter option.
Across many English-speaking countries, mustard is a familiar partner for sandwiches, hot dogs, burgers and roast or grilled meats. A small spoonful can add a lively bite to a dressing or sandwich without the richness of a creamy sauce. It is low in calories and fat by condiment standards: 100 g provides 60 calories and 2 g of fat, though a typical serving is much smaller.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.