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Oil-based mustard dressing for salads
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Mustard oil dressing (30 g) has 129 calories. That works out to 430 calories per 100 g. It contains 1.9 g of carbs, 0.5 g of protein, 13.2 g of fat and 0.2 g of fiber. Its 2 mg of Vitamin E covers 14% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
129
KCAL / 30G
Carbs
1.9g
· 1% DV
Protein
0.5g
· 1% DV
Fat
13.2g
· 17% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 2% · Fat 92%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 1.14 g | 6% |
| Trans fat | 0 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 1.9 g | 1% |
| Fiber | 0.2 g | 1% |
| 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 | 65 kcal |
| 1 teaspoon (small) | 5 g | 22 kcal |
| 1 serving (small) | 25 g | 108 kcal |
| 2 tablespoon (double) | 30 g | 129 kcal |
| 1 serving (large) | 40 g | 172 kcal |
| 3 tablespoon (triple) | 45 g | 194 kcal |
| 0.25 cup (quarter) | 60 g | 258 kcal |
| 100 g | 100 g | 430 kcal |
| ½ cup (half) | 120 g | 516 kcal |
Calculated from 430 calories per 100 g.
Mustard oil dressing is a salad dressing made with prepared mustard, oil and usually an acidic ingredient such as vinegar or lemon juice. Some versions also include honey, herbs or garlic for extra flavor.
Whisk mustard with vinegar or lemon juice, then gradually whisk in oil to make mustard oil dressing. Season it with salt and pepper, and add honey if you want a sweeter balance. Shake or whisk again before serving.
No. Mustard oil dressing is a sauce made with mustard and oil, often with vinegar or lemon juice; mustard oil is an oil pressed from mustard seeds. The dressing does not necessarily contain mustard-seed oil.
Mustard oil dressing separates because oil and vinegar or lemon juice do not stay mixed on their own. Mustard helps hold the mixture together, but separation is normal over time; shake the dressing in a sealed jar before using it.
Mustard oil dressing tastes tangy and savory, with a sharp note from the mustard and richness from the oil. Dijon, yellow or whole-grain mustard will each give the dressing a different flavor and texture.
Mustard oil dressing pairs well with leafy green salads, potato salad and salads made with beans or lentils. Its tangy flavor also complements roasted vegetables and sturdy greens that can stand up to a bold dressing.
Yes, mustard oil dressing can add flavor to vegetables, meat or tofu as a marinade. Keep marinating food refrigerated, and do not reuse dressing that has touched raw meat unless you cook it thoroughly.
Yes, mustard oil dressing can replace mayonnaise in a sandwich, but it is thinner and more tangy. Use it sparingly to avoid soggy bread, or mix it with thick yogurt for a creamier spread.
To make mustard oil dressing less sharp, add a little honey or another sweetener, or whisk in more oil. A milder mustard also softens the flavor without changing the dressing’s basic character.
Yes, refrigerate mustard oil dressing after opening, especially if it is homemade or contains fresh garlic or herbs. Keep it in a clean, sealed container and discard it if you notice mold, an unusual smell or a clear change in appearance.
Vitamins
Vitamin E
2.04mg · 14% DV
Vitamin K
12.6µg · 11% DV
Biotin
0.45µg · 2% DV
B6
0.02mg · 1% DV
Minerals
Sodium
186mg · 8% DV
Manganese
0.05mg · 2% DV
Copper
0.02mg · 2% DV
Iron
0.3mg · 2% DV
Potassium ⭐
26mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 2 tablespoon (medium) (30 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.
Mustard oil dressing combines mustard with oil, often balanced with vinegar or lemon juice and seasonings. It has a tangy, savoury bite, while the oil gives it a smooth, fuller texture. Recipes vary from sharp and pourable to creamy, depending on the mustard and how the ingredients are mixed.
Use it to dress leafy salads, roasted or steamed vegetables, or a sandwich; toss the salad just before serving so the leaves stay crisp. It is oil-rich and energy-dense, with 44 g of fat per 100 g. For a lighter coating, start with a small amount and loosen it with a little water or citrus juice.
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.
Low
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.14g
MONOUNSATURATED
8.4g
POLYUNSATURATED
2.76g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.