Made-up mustard (prepared English mustard from powder) is mustard powder mixed with cold water, vinegar, or other liquid, which activates its glucosinolate enzymes to produce the characteristic hot, sharp flavour. The prepared form provides the same selenium and manganese as the powder but in a more dilute, ready-to-use condiment.
English mustard is much hotter than French or American styles; use sparingly as a condiment or in small amounts in salad dressings and cheese sauces. Add to warm dishes at the end of cooking to preserve its sharpness.
Where Mustard, powder, made up Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 470 mg | 24% | |
| Calcium | 170 mg | 21% | |
| Magnesium | 130 mg | 35% | |
| Phosphorus | 90.0 mg | 13% | |
| Chloride | 31.0 mg | 4% | |
| Iron | 4.80 mg | 34% | |
| Zinc | 3.30 mg | 33% | |
| Manganese | 0.850 mg | 43% | |
| Copper | 0.100 mg | 10% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Folate | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Monounsaturated fat | 9.90 g | — | |
| Polyunsaturated fat (PUFA) | 2.70 g | — | |
| Maltose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →