Black peppercorns
The grain of the pepper. When dry, it becomes brown or blackish and wrinkled. It has a stronger flavour than white pepper.
Nutritional information (100.0 g)
Energy
217.0
kcal
Carbohydrates
0.0
g
Proteins
10.95
g
Lipids
3.26
g
Fiber
26.5
g
Saturates
0.98
g
Monounsaturated fatty acids
1.01
g
Polyunsaturated fatty acids
1.13
g
Cholesterol
0.0
mg
Calcium
437.0
mg
Iron
28.9
mg
Zinc
1.42
mg
Vitamin A
19.0
ug
Vitamin C
21.0
g
Folic acid
10.0
ug
Salt (Sodium)
44.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed