Super source
Fibre
3.20 g · 11% DV target
A classic French condiment, Dijon mustard is traditionally made from brown or black mustard seeds blended with verjuice (unripe grape juice) rather than vinegar, giving it a characteristic sharp, pungent profile.
The heat in Dijon comes from allyl isothiocyanate, a compound released when mustard seeds are crushed; research suggests these compounds may have antimicrobial properties against certain foodborne bacteria.
Compared to standard yellow mustard, Dijon typically contains significantly higher levels of sodium due to its traditional preservation process, which is a factor for those monitoring salt intake.
Mustard seeds contain glucosinolates (sulfur-containing plant compounds) which, when metabolised, produce isothiocyanates that have been studied for their potential to inhibit the growth of certain cancer cells in laboratory settings.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.20 g · 11% DV target
3.94 g · 8% DV target
81.0 mg · 6% DV target
75.0 mg · 18% DV target
1897 mg · 82% DV target
Not a benefit — best kept low
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Cold storage preserves the volatile oils that provide its characteristic heat.
Mustard crops are often used as cover crops to improve soil health and reduce erosion.
The 'Dijon' name refers to the method and ingredients rather than a protected geographic location, though the city of Dijon became the global hub for mustard production in the 13th century.