Nutrition and Buying Tips: 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
