Black pepper
Piper nigrum
Herbs & spices · Piperaceae family
- 251kcal
- 10.4 gprotein
- 25.3 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 10.4 g
- Fat 3.3 g
- Carbohydrate 64 g
- Water and other 22.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium20 mg · <1% · #128 of 258
- Potassium1,329 mg · 28% · #22 of 256
- Calcium443 mg · 34% · #27 of 258
- Iron9.7 mg · 54% · #29 of 259
- Magnesium171 mg · 41% · #29 of 256
- Zinc1.2 mg · 11% · #91 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate17 µg · 4% · #128 of 237
- Vitamin A27 µg · 3% · #81 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: India
- 2000 BCEBlack pepper was used in Indian cooking at least as early as 2000 BCE.India
- 1100sBy the 12th century, wealthy people in China commonly used black pepper in cooking.China
- 1400sLarge shipments from Zheng He's expeditions helped make black pepper a common commodity in China.China
Used in GlobeCooks dishes from: Asia (17), Europe (13), Africa (7), Americas (5)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More herbs & spices
Nutrients: USDA FoodData Central (food 170931), public domain. Identity: Wikidata Q22915010. Compiled by GlobeCooks.