Black pepper Nutrition facts
Black pepper
Regarded as the “king of spices,” black pepper is an incredibly popular among spices since ancient times. Peppercorn is native to the tropical evergreen rain forest of South Indian Kerala state, from where it spread to the rest of the world through Indian and Arab traders.
Pepper fruit, also known as the peppercorn, is actually a berry obtained from the pepper plant.
Botanically peppercorn belongs to the family of Piperaceae, in the genus of Piper and known scientifically as Piper nigrum. It is a perennial vine and climber that requires supporting trellises (tree or pole) to grow resembling growth characteristics as that of beetle leaf plant. The pepper plant begins producing small round berries after about three to four years of plantation. Technically, the pepper berry is a fruit (drupe), measuring about 5-6 mm in diameter, enclosing a single large seed at its center.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 255 Kcal | 13% |
| Carbohydrates | 64.81 g | 49% |
| Protein | 10.95 g | 19.5% |
| Total Fat | 3.26 g | 11% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 26.5 g | 69% |
| Vitamins | ||
| Choline | 11.3 mg | 2% |
| Folic acid | 10 μg | 2.5% |
| Niacin | 1.142 mg | 7% |
| Pyridoxine | 0.340 mg | 26% |
| Riboflavin | 0.240 mg | 18% |
| Thiamin | 0.109 mg | 9% |
| Vitamin A | 299 IU | 10% |
| Vitamin C | 21 mg | 35% |
| Vitamin E | 4.56 mg | 30% |
| Vitamin K | 163.7 mcg | 136% |
| Electrolytes | ||
| Sodium | 44 mg | 3% |
| Potassium | 1259 mg | 27% |
| Minerals | ||
| Calcium | 437 mg | 44% |
| Copper | 1.127 mg | 122% |
| Iron | 28.86 mg | 360% |
| Magnesium | 194 mg | 48.5% |
| Manganese | 5.625 mg | 244.5% |
| Phosphorus | 173 mg | 25% |
| Zinc | 1.42 mg | 13% |
| Phyto-nutrients | ||
| Carotene-ß | 156 μg | -- |
| Carotene-α | 0 μg | -- |
| Crypto-xanthin-ß | 48 mcg | -- |
| Lutein-zeaxanthin | 205 mcg | -- |
| Lycopene | 6 mcg | -- |