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    1. Home
    2. Spice Trade
    3. Nutrition and Buying Tips: White Pepper

    Nutrition and Buying Tips: White Pepper

    September 21, 2014

    Nutrition and Buying Tips: White Pepper

    Regency Grade White Pepper
    Regency Grade White Pepper

    All values below are per 1 tsp (2.4g) of ground white peppercorns. Please note White Pepper varies dramatically in quality – White Pepper is a result of deshelling Black Pepper, which can vary by as much as 100% in density. As a result, values below may vary drastically between qualities of White Pepper. Below is the quantity of average grade white pepper (density around 400-450g/l), note Regency Grade is 580-620g/l, so you can expect higher values for most of the below besides water with our white pepper.

    Proximates*
    Water* 0.27g
    Energy* 7kcal
    Protein* 0.25g
    Total lipid (fat)* 0.05g
    Carbohydrate, by difference* 1.65g
    Fiber, total dietary* 0.6g

    Minerals
    Calcium, Ca 6mg
    Iron, Fe 0.34mg
    Magnesium, Mg 2mg
    Phosphorus, P 4mg
    Potassium, K 2mg
    Sodium, Na 0mg
    Zinc, Zn 0.03mg

    Vitamins
    Vitamin C, total ascorbic acid 0.5mg
    Thiamin 0.001mg
    Riboflavin 0.003mg
    Niacin 0.005mg
    Vitamin B-6 0.002mg
    Folate, DFE 0µg
    Vitamin B-12 0µg
    Vitamin A, RAE 0µg
    Vitamin A, IU 0IU
    Vitamin D (D2 + D3) 0µg
    Vitamin D 0IU

    Lipids
    Fatty acids, total saturated 0.015g
    Fatty acids, total monounsaturated 0.019g
    Fatty acids, total polyunsaturated 0.015g
    Cholesterol 0mg

    *Note: White Pepper varies dramatically in quality – White Pepper is a result of deshelling Black Pepper, which can vary by as much as 100% in density. As a result, values below may vary drastically between qualities of White Pepper. Below is the quantity of average grade white pepper (density around 400-450g/l), note Regency Grade is 580-620g/l, so you can expect higher values for most of the below besides water with our white pepper.

    Tips on buying quality White Pepper

    We recommend buying whole pepper as far as possible, similar to all other spices, for quality and reliability purposes, more mentioned below. As mentioned above, White Pepper qualities vary dramatically, even in pure form. This is because it’s a natural bi-product of one of the most varied and highly traded spices on earth: Black Pepper. You can read more about Black Pepper’s peculiarities here to understand why White Pepper is more complicated. White Pepper is made as a result of “shelling” Black peppercorns, but internally they are the same. Usually the main difference tends to lie in outer colour, and a less bitter flavour. 

    However, there is a word of warning – buying pre-powdered pepper is risky as with all other powdered spices. Pre-ground Pepper is not only much weaker in flavour, but will be far less superior from a reliability perspective on nutrition and hygiene standards as with all other pre-powdered spices. In case you’re unsure, please refer to our quality and grade standards here when buying good quality white peppercorns.

     

    Data taken from United States Department of Agriculture

    September 21, 2014
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