United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02032, Spices, pepper, white
heading Nutrient Unit
Value per 100 g

tsp, ground 2.4g

tbsp, ground 7.1g
Proximates Water g 11.42 0.27 0.81
Proximates Energy kcal 296 7 21
Proximates Protein g 10.40 0.25 0.74
Proximates Total lipid (fat) a g 2.12 0.05 0.15
Proximates Carbohydrate, by difference g 68.61 1.65 4.87
Proximates Fiber, total dietary g 26.2 0.6 1.9
Minerals Calcium, Ca mg 265 6 19
Minerals Iron, Fe mg 14.31 0.34 1.02
Minerals Magnesium, Mg mg 90 2 6
Minerals Phosphorus, P mg 176 4 12
Minerals Potassium, K mg 73 2 5
Minerals Sodium, Na mg 5 0 0
Minerals Zinc, Zn mg 1.13 0.03 0.08
Vitamins Vitamin C, total ascorbic acid mg 21.0 0.5 1.5
Vitamins Thiamin mg 0.022 0.001 0.002
Vitamins Riboflavin mg 0.126 0.003 0.009
Vitamins Niacin mg 0.212 0.005 0.015
Vitamins Vitamin B-6 mg 0.100 0.002 0.007
Vitamins Folate, DFE µg 10 0 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 0 0 0
Vitamins Vitamin A, IU IU 0 0 0
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 0.626 0.015 0.044
Lipids Fatty acids, total monounsaturated g 0.789 0.019 0.056
Lipids Fatty acids, total polyunsaturated g 0.616 0.015 0.044
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0

Footnotes

a  Total proximates do not equal 100% because piperine was subtracted from lipid value.