Kidney Diet Tips

M is for Mustard

(This post is part of a series looking at foods to include in a kidney diet)

istock_000000721508mustardMustard is  an excellent kidney friendly diet condiment.  So many seasonings and condiments are loaded with fat and sodium.  One teaspoon of yellow mustard contains only 25 to 65 mg sodium.  (Do check labels because some brands are higher.)  Potassium and phosphorus are low at less than 7 mg a teaspoon.  Mustard paste and mustard sauce, oriental versions of prepared mustard, are similarly low in sodium, potassium and phosphorus.

Mustard ingredients include ground mustard seeds, water, vinegar and sometimes additional flavors and seasonings.  Some of the most popular types include Yellow mustard (colored with turmeric), Chinese mustard (hot) Dijon mustard, English mustard, French mustard and Honey mustard.

Dry mustard and mustard seeds are used in a variety of recipes and spice mixtures.  Prepared mustard is one of the most popular sandwich condiments.  Not only is it a must for hot dogs and sausages, mustard goes with any type of sandwich meat or burger.

People with kidney disease can enjoy mustard to add flavor in several ways.   In addition to using it as a sandwich spread, use mustard in salad dressings and marinades.  A small amount of mustard works great to bind ingredients in oil and vinegar based salad dressings.  Use mustard as a coating for grilled or pan-fried lamb or pork chops.  Sweet mustard dipping sauce is a perfect compliment for chicken strips.  One of my favorites is mustard on a hot soft pretzel.

Try some of these tasty DaVita.com recipes that include mustard:
Chicken Nuggets with Honey Mustard Dipping Sauce
Tenderloin with Mustard Sauce
Mustard Seed Rubbed Pork Tenderloin
Honey Mustard Grilled Chicken
Honey Mustard Dressing
Sautéed Cabbage with Mustard Sauce
Soft Pretzels with Mustard

Kidney diet resources from DaVita.com

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Sara Colman, RD, CDE

Sara is a renal dietitian with over 20 years experience working with people with diabetes and kidney disease. She is co-author of the popular kidney cookbook "Cooking for David: A Culinary Dialysis Cookbook". Sara is currently the Manager of Kidney Care Nutrition for DaVita. She analyzes recipes and creates content, resources and tools for the kidney community. In her spare time Sara loves to spend time with her young grandson, including fun times together in her kitchen.