Black peppers have a high nutrition value and are especially rich in vitamins and minerals. Know more nutrition facts about black pepper, by going through the article given below.

Nutritional Value Of Black Pepper

Black pepper (Piper nigrum) is a popular flowering vine, belonging to the plant family Piperaceae and the genus Piper. The plant species is popular for its fruit, which is used as a seasoning in a number of dishes and recipes all round the world. Black pepper is native to India and plays an important role in the cultural cuisine of the country. Apart from that, even in countries like Greece, the spice is regarded as highly prestigious and is also used as a sacred offering. Even in ancient Rome, it was a custom to honor the invading barbarians by presenting them with black pepper. Also, during the Middle Ages, a person’s economic status was measured by the stockpile of black pepper he possessed. Gradually, the spice became an important source of trade in a number of countries around the world. In present times, the prime commercial producers of this variety of pepper are India and Indonesia. To know more about the nutrition value present in black pepper, go through the Food Rating Chart given below.
 
Black Pepper Nutrition Facts
 
Amount of Black Pepper: 1 tablespoon
Total Weight of Black Pepper: 6 grams
 
Nutrients
Amount
Basic Components
 
Protein 
0.7 g
Carbohydrates
4.1 g
Water
0.7 g
Ash
0.3 g
Calories
 
Total Calories
66.6 KJ
Calories From Fat
7.1 KJ
Calories From Carbohydrate
Calories From Protein
54.4 KJ
5.4 KJ
Carbohydrates
 
Dietary Fiber
1.7 g
Starch
1.7 g
Fats
 
Total Fat
0.2 g
Saturated Fat
0.1 g
Mono Fat
0.1 g
Poly Fat 
0.1 g
Vitamins
 
Vitamin A
18.7 IU
Vitamin A
Retinol Activity Equivalent
Beta Carotene
 
0.9 mcg
9.7 mcg
Niacin
0.1 mg
Betaine
Choline
0.6 mg
0.7 mg
Vitamin C
1.3 mg
Vitamin E (Gamma Tocopherol)
0.3 mg
Folate
0.6 mcg
Vitamin K
10.2 mcg
Minerals
 
Calcium
27.3 mg
Copper
0.1 mg
Iron
1.8 mg
Magnesium
12.1 mg
Manganese
0.4 mg
Phosphorus
10.8 mg
Potassium
78.7 mg
Selenium
0.2 mcg
Sodium
2.7 mg
Zinc
0.1 mg
Saturated Fats
 
16:0 Palmitic
56.3 mg
Mono Fats
 
18:1 Oleic
63.1 mg
Poly Fats
 
18:2 Linoleic
60.6 mg
18:3 Linolenic
10.0 mg
Other Fats
 
Omega 3 Fatty Acids
10.0 mg
Omega 6 Fatty Acids
60.6 mg
Amino Acids
 
Alanine
0.7 g
Arginine
0.7 g
Aspartate
0.7 g
Cystine
0.7 g
Glutamate
0.7 g
Glycine
0.7 g
Histidine
0.7 g
Isoleucine
0.7 g
Leucine
0.7 g
Lysine
0.7 g
Methionine
0.7 g
Phenylalanine
0.7 g
Proline
0.7 g
Serine
0.7 g
Threonine
0.7 g
Tryptophan
0.7 g
Tyrosine
0.7 g
Valine
0.7 g
 

Buying & Storing Facts
 
  • Black pepper can be availed in three different forms - whole, crushed or ground into powder. Most people, however, prefer to buy the whole peppers and grind them to powder themselves, just before adding it to the recipe. This is done to ensure the best flavor.
  • Purchasing whole peppers will also ensure that you are buying unadulterated pepper, which has not been mixed with any other spices.
  • Whole peppercorns are generally heavy, compact and devoid of any blemishes.
  • While buying peppers, ensure that the variety you are purchasing is organically grown and not exposed to any form of radiations. Radiations causes decrease in the level of the vitamin C present in the spice.
  • The ideal way of storing black peppers is by keeping them in a tightly sealed container, in a cool, dark and dry room. This way, whole peppercorns can be kept for indefinite period, while the fresh ones can be kept for a maximum of three months.
  • You can also store black pepper by freezing it, but this will cause a substantial decrease in the flavor.

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