Spices, pepper, black
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 1.1 MG | 7% | |
| Pantothenic acid | 1.4 MG | 28% | |
| Vitamin B-6 | 0.3 MG | 17% | |
| Folate, total | 17 UG | 4% | |
| Choline, total | 11.3 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 27 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 7% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 163.7 UG | 136% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 443 MG | 34% | |
| Iron, Fe | 9.7 MG | 54% | |
| Magnesium, Mg | 171 MG | 41% | |
| Phosphorus, P | 158 MG | 13% | |
| Potassium, K | 1,329 MG | 28% | |
| Sodium, Na | 20 MG | 1% | |
| Zinc, Zn | 1.2 MG | 11% | |
| Copper, Cu | 1.3 MG | 148% | |
| Manganese, Mn | 12.8 MG | 554% | |
| Selenium, Se | 4.9 UG | 9% |
Nutrition Highlights
- Good source of protein with 10.4g per 100g.
- High in dietary fiber (25.3g per 100g), supporting digestive health.
- Good source of Calcium, Ca (34% DV).
- Rich source of Iron, Fe (54% of Daily Value per 100g).
- Good source of Magnesium, Mg (41% DV).
- Good source of Potassium, K (28% DV).
About Spices, pepper, black
This pungent spice is derived from the dried, unripe fruit of a flowering vine native to South and Southeast Asia. It's one of the most widely used seasonings in the world, prized for its sharp, biting flavor that comes from the compound piperine. While typically used in small amounts, it still contributes a surprising range of nutrients including manganese, vitamin K, iron, and fiber. Its high antioxidant content and potential digestive benefits have made it a subject of interest in both culinary and traditional wellness practices.
In cooking, it's an essential seasoning in both whole and ground forms, often paired with salt as a basic flavor enhancer. Whole peppercorns are commonly used in pickling, brining, and slow-cooked dishes where they infuse deep flavor, while ground pepper is a go-to finishing touch for soups, salads, and proteins. Its versatility means it works across cuisines, from classic French sauces to spicy Indian curries. Because it can lose potency when exposed to heat and light, many chefs recommend grinding it fresh for maximum flavor and aroma.
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