Black pepper, per 100 g: 251 kcal, 10.4 g protein, 64 g carbohydrate, 25.3 g fibre, 3.3 g fat. Figures are the USDA reference values for “Spices, pepper, black”.
At 100 g it reaches the EU threshold to be called a source of manganese, vitamin k, copper, iron. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
Source of protein17% of the energy in this food is proteinHigh fibre25.3 g fibre per 100 gLow in saturates1.4 g saturates per 100 gLow sugars0.6 g sugars per 100 gVery low sodium20 mg sodium per 100 g
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 251 kcal | |
| Protein | 10.4 g | |
| Fat | 3.26 g | |
| of which saturates | 1.39 g | |
| of which monounsaturates | 0.739 g | |
| of which polyunsaturates | 0.998 g | |
| Carbohydrate | 64 g | |
| of which sugars | 0.64 g | |
| Fibre | 25.3 g | |
| Water | 12.5 g | |
| Cholesterol | 0 mg | |
| Minerals | ||
| Calcium | 443 mg | 55.4% |
| Iron | 9.71 mg | 69.4% |
| Magnesium | 171 mg | 45.6% |
| Phosphorus | 158 mg | 22.6% |
| Potassium | 1,329 mg | 66.5% |
| Sodium | 20 mg | |
| Zinc | 1.19 mg | 11.9% |
| Copper | 1.33 mg | 133% |
| Manganese | 12.8 mg | 638% |
| Selenium | 4.9 µg | 8.91% |
| Vitamins | ||
| Vitamin A | 27 µg | 3.38% |
| Vitamin D | 0 µg | |
| Vitamin E | 1.04 mg | 8.67% |
| Vitamin K | 164 µg | 218% |
| Vitamin C | 0 mg | |
| Thiamine (B1) | 0.108 mg | 9.82% |
| Riboflavin (B2) | 0.18 mg | 12.9% |
| Niacin (B3) | 1.14 mg | 7.14% |
| Pantothenic acid (B5) | 1.4 mg | 23.3% |
| Vitamin B6 | 0.291 mg | 20.8% |
| Folate | 17 µg | 8.5% |
| Vitamin B12 | 0 µg | |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
High in Manganese638% NRV per 100 g
- Manganese contributes to normal energy-yielding metabolism
- Manganese contributes to the maintenance of normal bones
High in Vitamin K218% NRV per 100 g
- Vitamin K contributes to normal blood clotting
- Vitamin K contributes to the maintenance of normal bones
High in Copper133% NRV per 100 g
- Copper contributes to normal energy-yielding metabolism
- Copper contributes to the protection of cells from oxidative stress
High in Iron69.4% NRV per 100 g
- Iron contributes to normal formation of red blood cells and haemoglobin
- Iron contributes to the reduction of tiredness and fatigue
High in Potassium66.5% NRV per 100 g
- Potassium contributes to normal muscle function
- Potassium contributes to the maintenance of normal blood pressure
High in Calcium55.4% NRV per 100 g
- Calcium is needed for the maintenance of normal bones
- Calcium contributes to normal muscle function
High in Magnesium45.6% NRV per 100 g
- Magnesium contributes to normal energy-yielding metabolism
- Magnesium contributes to normal muscle function
Source of Pantothenic acid (B5)23.3% NRV per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism
- Pantothenic acid contributes to normal mental performance
Source of Phosphorus22.6% NRV per 100 g
- Phosphorus contributes to the maintenance of normal bones
- Phosphorus contributes to normal energy-yielding metabolism
Source of Vitamin B620.8% NRV per 100 g
- Vitamin B6 contributes to normal energy-yielding metabolism
- Vitamin B6 contributes to normal homocysteine metabolism
Source of protein16.6% of energy from protein
- Protein contributes to a growth in muscle mass
- Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Spices, pepper, black (FDC ID 170931). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.