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Low calorie, spicy, contains antioxidants
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Mustard Tzou (15 g) has 10 calories. That works out to 66 calories per 100 g. It contains 0.9 g of carbs, 0.7 g of protein, 0.5 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
10
KCAL / 15G
Carbs
0.9g
· 0% DV
Protein
0.7g
· 1% DV
Fat
0.5g
· 1% 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 33% · Protein 26% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 10 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 165 mg | 7% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0.5 g | 2% |
| Protein | 0.7 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 | 10 kcal |
| 1 teaspoon (small) | 5 g | 3 kcal |
| 1 pack (mini) | 5 g | 3 kcal |
| 1 ounce (medium) | 28 g | 18 kcal |
| 2 tablespoon (large) | 30 g | 20 kcal |
| 100 g | 100 g | 66 kcal |
| 1 bottle (large) | 200 g | 132 kcal |
Calculated from 66 calories per 100 g.
Mustard Tzou is a mustard product made with mustard seeds. Depending on its style, it may also contain water, vinegar, salt, or spices; the exact recipe varies, so the product description is the best guide to its ingredients.
Use Mustard Tzou in sandwiches, dressings, dips, or marinades. Its pungent flavor can quickly dominate a dish, so start with a small spoonful and add more only after tasting.
Refrigerating Mustard Tzou after opening generally helps preserve its flavor and quality. Keep the lid tightly closed and use a clean utensil to avoid introducing food residue into the container.
Discard Mustard Tzou if you see mold or notice an unusual smell or a marked change in color or texture. Some separation can occur in mustard; if stirring does not restore it or the product seems questionable, do not eat it.
Yes, Mustard Tzou can go into sauces, soups, and baked dishes. Prolonged cooking dulls mustard’s sharp aroma, so stir it in near the end when you want its flavor to remain noticeable.
Another mustard can replace Mustard Tzou in most recipes, though heat and texture may differ. For a sharper substitute, use a little prepared horseradish; add either option gradually and taste as you go.
Mix Mustard Tzou with ingredients such as yogurt, mayonnaise, honey, or oil to soften its sharpness. Add it gradually: too much of the other ingredient can dilute the mustard flavor as well as its heat.
Yes, Mustard Tzou works in meat marinades, adding pungent flavor and helping the seasoning cling to the surface. Mix it with oil and seasonings, then keep the marinating meat refrigerated until you cook it.
Not necessarily. The name Mustard Tzou alone does not identify it as Dijon; Dijon refers to a particular mustard style. Compare the product’s flavor, texture, and description before using it as a direct substitute.
Eating a large amount of Mustard Tzou can cause a strong burning sensation in the mouth or stomach discomfort in sensitive people. Its concentrated flavor makes it easy to control by adding it to food a little at a time.
Vitamins
Biotin
0.38µg · 1% DV
B1
0.01mg · 1% DV
B2
0.01mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
165mg · 7% DV
Manganese
0.05mg · 2% DV
Selenium
1.05µg · 2% DV
Iron
0.24mg · 1% DV
Potassium ⭐
21mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 10 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.
Mustard Tzou is a mustard-based seasoning with the pungent, gently sharp flavour associated with mustard seed. Its texture can be smooth or slightly grainy, depending on how it is prepared. Around the world, mustard is commonly spread in sandwiches, stirred into dressings and sauces, or served alongside grilled meats, sausages and vegetables. A little goes a long way, so start with a small spoonful and adjust to taste; it also pairs well with cheese and roasted vegetables.
It adds plenty of flavour without contributing many calories in a typical serving, and provides some fibre and protein. For a lighter dressing, mix it with lemon juice or plain yoghurt, and balance its sharpness with herbs or a touch of honey if you like.
Medium
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
0.24g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.