Condiments: Dress Up Food With Mustard and More

Sources Medically Reviewed on 05/29/2020 Reviewed by Christine Mikstas, RD, LD on May 29, 2020
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SOURCES:
Oregon State University: "Mustard Greens and Condiment Mustard."
Vandana R. Sheth, RDN, CDE, nutritionist and registered dietitian; spokesperson, Academy of Nutrition and Dietetics.
University of Nebraska at Lincoln: "Making an Olive Oil Dressing," "Food Storage Chart for Cupboard/Pantry, Refrigerator and Freezer."
CIA: "Chilled asparagus with mustard herb vinaigrette," "Gyro with tzatziki sauce."
Nutrition Information Label for Grey Poupon Dijon
Heinz: "Nutrition Information Label for Heinz yellow mustard."
American Institute for Cancer Research: "ACIR HealthTalk."
American Heart Association: "Healthier Condiments."
USDA: "Salad dressing, mayonnaise, light." "Pickles, cucumber, sour."
Versatilevinegar.org: "Today's Vinegar."
Eatright.org: "Give Your Plate a Taste Lift without Forfeiting Nutrition during National Nutrition Month and Beyond."
University of Minnesota Extension: "Making Fermented Pickles and Sauerkraut."
American Heart Association: "Healthier Condiments."
Tabasco: "Nutrition Facts for Tabasco."
University of Illinois at Urbana-Champaign: "Horseradish."
Horseradish.org: "Tips."
Washington State University Extension: "Growing Wasabi in the Pacific Northwest."
Huyfong.com: "Our Most Popular Sauce," "Company Information."
FritoLay.com: "Lay's Brand Names Cheesy Garlic Bread Flavored Potato Chips As 'Do Us A Flavor' Contest Winner; Creator Receives $1 Million Or More In Grand Prize Winnings." Harvard School of Public Health: "Hummus."
Choosemyplate.gov: "Beans and Peas Are Unique Foods."
Oldways.org: "Tzatziki sauce."
Harvard School of Public Health: "Tasting Success with Cutting Salt."
American Heart Association: "Healthier Condiments."
Kikkoman: "Soy Sauce," "Less Sodium Soy Sauce."
Reviewed by Christine Mikstas, RD, LD on May 29, 2020
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