Mustard is a popular condiment while it is strongly recommended not to consume by people with kidney disease. Getting some deeper information about mustard will help you have a clearer understanding. For that purpose, I would be glad to introduce it to you.
It is made by crushing or grinding mustard seeds and then mixing with water, vinegar and other flavorings and spices. Mustard is a low-calorie, flavorful addition to many foods, including as a spread on salads and salmon or as an ingredient in sauces and marinades.
Types of Mustard
They are black mustard (Brassica nigra), brown Indian mustard (Brassica juncea) and white mustard (Brassica hirta/Sinapis alba). Those three plants grow well in temperate regions and the major producers include Canada, Hungary, Great Britain, India, Pakistan and the United States.
Elements of mustard
Mustard mainly includes carbohydrate(35.3g), fat (29.9g), protein (23.6g), calories (476kCal), and dietary fiber (7.2g).
Benefits of mustard
They are based on its mineral contents, phytonutrients and fatty acids, all of which are essential for human health. Mustard is also often promoted as a smart diet choice when used as a substitute for mayonnaise, because it is lower in fat and calories.
Mustard for kidney disease patients
For kidney disease patients, it is highly restricted, because they are following a sodium-restricted diet. Researches show that one tablespoon of either yellow or brown mustard contains up to 200 milligrams of sodium, almost 8 percent of the recommended sodium intake every day for kidney patients. So, if you have kidney disease with high blood pressure or swelling, you should read nutrition labels carefully for salt content. Moreover, mustard, pepper and curry and other stimulating condiments can irritate the kidneys.
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