Mustard

Mustard seed is high in salicylates and prepared mustard adds vinegar and often spices on top. It is used in small repeated amounts, which is exactly how a daily total builds without being noticed.

Prepared mustard is sweetened in most styles - honey mustard obviously, but the American yellow kind too. Dijon and plain seed mustards carry far less sucrose.

Mustard is a seed condiment, and the seed carries little fructan; what keeps it comfortable is the spoonful rather than the concentration. The Monash tables put the serve at about 11 g of mustard, and 20 to 23 g for Dijon — a threshold answers how much, not how concentrated. What varies is the jar: honey mustard brings its own sugar, and some prepared mustards are built on garlic. For grams per hundred the papers are the source, not the app.

Mustard is seed ground with vinegar, and the vinegar is the part that carries histamine - it is a fermented product. Wine-based mustards carry more than those made with plain white vinegar.

Mustard seed is gluten-free. The jar may not be: wheat flour is used as a thickener in some prepared mustards, and malt vinegar is barley-derived. Dijon and plain yellow differ on both counts. What a label may promise is set by regulation and not by a recipe: 828/2014 allows "gluten-free" at or below 20 mg/kg, sets the conditions oats must meet, and admits wheat-derived ingredients in a gluten-free food provided the finished product stays under that ceiling. It measures nothing — it says what a food must meet to carry the claim, which is exactly what a food name cannot tell you.

Mustard seed carries no fructose. Prepared mustards vary - honey mustard is a different food entirely on this axis, and the name says so.

Mustard is seed, vinegar and salt, and mustard seed carries no fructan worth counting. What would change the answer is a flavoured mustard - honey, or the garlic in an aioli-style jar.

Mustard is ground seed mixed with vinegar, and the vinegar is the part worth noting - acid stored in a metal container draws a little metal out over time. The nickel here follows a study of SPICES that analysed the powder directly instead of digesting it first.

Mustard as a condiment is seed, vinegar and water, so the seed's own content is diluted before the portion divides it again. Nobody eats a hundred grams of a spice. The level here reflects the portion: the oxalate is concentrated in the jar and negligible on the plate, and both are true at once.