In the US, mustard is big business – sales are around $300 million a year. But this is not as high as ketchup sales, estimated at over $500 million annually. We’d like to see the numbers even out, because from a nutrition perspective, mustard has more to offer or, actually – less, less sugar than ketchup, less fat than mayonnaise.
A bit of background:
Mustard is made from the ground seeds of a mustard plant, water, vinegar, and optionally some flavorings and spices. In ancient times, the Romans mixed unfermented grape juice, known as must, with ground mustard seeds (called sinapis) to make “burning must”, mustum ardens. That’s the source of the name “mustard”.
Yellow mustard (a.k.a. regular mustard) is most popular in the US. The rest of the world calls it American mustard. It is a very mild mustard colored bright yellow due to the use of turmeric. George T. French introduced it to the US in 1904, over 100 years ago, betting that Americans would prefer milder tasting mustard than what was available.
Dijon mustard uses white wine in addition to vinegar. Although Dijon mustard originated in Dijon, France, there is no limitation on the use of “Dijon” for mustard manufactured in the US as well. Honey mustard is simply a blend of mustard and honey, used as a sandwich topping, dip, marinade, or in salad dressings.
The ingredients of French’s Yellow Mustard, Classic -
Distilled Vinegar, Water, No. 1 Grade Mustard Seed, Salt, Contains Less than 2% of Turmeric, Paprika, Spice, Natural Flavor, Garlic Power.
A 1-teaspoon serving of mustard has close to zero calories, with no sugar, no fat, and only 55mg of sodium. It’s hard to over consume mustard.
This is why we suggest opting more for mustard than for ketchup whenever given a choice.