Pepper, black
Energy in 100 g
Per 100 g
1,159 kJ (277 kcal)
More pepper:
1,159 kJ (277 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 38.1 g |
| Sugar, total | MI_SUGAR_NO | 0.6 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 460e | 1.4 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 460e | 0.7 g |
| Polyunsaturated fatty acids | 460e | 1 g |
| Omega-3 | 73f | 0.2 g |
| Omega-6 | 74f | 0.8 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 460g | 0.1 g |
| C14:0 (myristic acid) | 460g | 0 g |
| C16:0 (palmitic acid) | 460g | 0.5 g |
| C18:0 (stearic acid) | 460g | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 460g | 0.1 g |
| C18:1 sum (oleic acid) | 460g | 0.7 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 26 µg-RE | 3 % |
| Beta-carotene | 460e | 310 µg | |
| Retinol | 460e | 0 µg | |
| Vitamin D | 460e | 0 µg | 0 % |
| Vitamin E | 460e | 1 mg-ATE | 8 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 460e | 0.11 mg | 8 % |
| Vitamin B2 (riboflavin) | 460e | 0.18 mg | 11 % |
| Vitamin B3 (niacin) | 460e | 1.1 mg | |
| Vitamin B6 (pyridoxine) | 460e | 0.29 mg | 16 % |
| Vitamin B9 (folate) | 460e | 17 µg | 5 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 460e | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 460e | 443 mg | 38 % |
| Potassium (K) | 460e | 1,329 mg | 39 % |
| Sodium (Na) | 460e | 20 mg | |
| Salt (NaCl) | MI0120 | 0.1 g | |
| Phosphorus (P) | 460e | 158 mg | 24 % |
| Magnesium (Mg) | 460e | 171 mg | 56 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 460e | 9.7 mg | 88 % |
| Copper (Cu) | 460e | 1.33 mg | 147 % |
| Zinc (Zn) | 460e | 1.2 mg | 8 % |
| Selenium (Se) | 460e | 5 µg | 5 % |
| Iodine (I) | 325 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0113 | Spice or herb (US CFR) |
| A0857 | Herb or spice (EUROFIR) |
| B1191 | Pepper, black |
| C0140 | Fruit, peel present, core, pit or seed present |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0141 | Naturally dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |