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Nutrition - Facts for Spices, pepper, black
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Spices, pepper, black.
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Spices, pepper, black

Calories 251 Calories from Fat 29
(11%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 20mg 0.02%
Potassium 1329mg 1.33%
Total Carbohydrate 64g 64%
Protein 10g 10%


NutrientQuantityUnits
Alanine 0.62 g
Alcohol, ethyl 0.00 g
Arginine 0.31 g
Ash 4.49 g
Aspartic acid 1.41 g
Betaine 8.90 mg
Caffeine 0.00 mg
Calcium, Ca 443.00 mg
Carbohydrate, by difference 63.95 g
Carotene, alpha 12.00 mcg
Carotene, beta 310.00 mcg
Cholesterol 0.00 mg
Choline, total 11.30 mg
Copper, Cu 1.33 mg
Cryptoxanthin, beta 25.00 mcg
Cystine 0.14 g
Dihydrophylloquinone 0.00 mcg
Energy 251.00 kcal
Energy 1050.00 kJ
Fatty acids, total monounsaturated 0.74 g
Fatty acids, total polyunsaturated 1.00 g
Fatty acids, total saturated 1.39 g
Fatty acids, total trans 0.00 g
Fatty acids, total trans-monoenoic 0.00 g
Fiber, total dietary 25.30 g
Fluoride, F 34.20 mcg
Folate, DFE 17.00 mcg_DFE
Folate, food 17.00 mcg
Folate, total 17.00 mcg
Folic acid 0.00 mcg
Fructose 0.23 g
Galactose 0.15 g
Glucose (dextrose) 0.24 g
Glutamic acid 1.41 g
Glycine 0.44 g
Histidine 0.16 g
Hydroxyproline 0.00 g
Iron, Fe 9.71 mg
Isoleucine 0.37 g
Lactose 0.00 g
Leucine 1.01 g
Lutein + zeaxanthin 454.00 mcg
Lycopene 20.00 mcg
Lysine 0.24 g
Magnesium, Mg 171.00 mg
Maltose 0.00 g
Manganese, Mn 12.75 mg
Methionine 0.10 g
Niacin 1.14 mg
Pantothenic acid 1.40 mg
Phenylalanine 0.45 g
Phosphorus, P 158.00 mg
Phytosterols 92.00 mg
Potassium, K 1329.00 mg
Proline 1.41 g
Protein 10.39 g
Retinol 0.00 mcg
Riboflavin 0.18 mg
Selenium, Se 4.90 mcg
Serine 0.41 g
Sodium, Na 20.00 mg
Sucrose 0.02 g
Sugars, total 0.64 g
Theobromine 0.00 mg
Thiamin 0.11 mg
Threonine 0.24 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 6.56 mg
Total lipid (fat) 3.26 g
Tryptophan 0.06 g
Tyrosine 0.48 g
Valine 0.55 g
Vitamin A, IU 547.00 IU
Vitamin A, RAE 27.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.29 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.04 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 163.70 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 12.46 g
Zinc, Zn 1.19 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. A.L. Moxon, D.L. Palmquist. "Selenium content of foods grown or sold in Ohio". 1980 Ohio Report 65 1
  3. S.W. Leonard, K. Hardin, J.E. Leklem. "Vitamin B-6 Content of Spices". 2001 Journal of Food Composition and Analysis 14 Pg. 163 - 167
  4. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program, Wave 9p". 2005 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "University of Idaho Contract No. 53-3198-8-29". 1989 Beltsville MD

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