Nutritional Composition of Black Pepper per 100 g |
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 10.51 | 8.0 |
| Food energy (kcal) | 255 | 400 |
| Protein (g) | 10.95 | 10.0 |
| Fat (g) | 3.26 | 10.2 |
| Carbohydrates (g) | 64.81 | 66.5 |
| Ash (g) | 4.33 | 4.6 |
| Calcium (g) | 0.437 | 0.4 |
| Phosphorus (mg) | 173 | 160 |
| Sodium (mg) | 44 | 10 |
| Potassium (mg) | 1259 | 1200 |
| Iron (mg) | 28.86 | 17.0 |
| Thiamine (mg) | 0.109 | 0.070 |
| Riboflavin (mg) | 0.240 | 0.210 |
| Niacin (mg) | 1.142 | 0.8 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | 19 | 19 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee February 1977. |
| Piperine Subtracted from lipid value. |
| ND = Not detected. |
