International Journal of Phytomedicine and Phytotherapy
Table 1 Nutritional composition of 100Â g of black pepper
Chemical composition | Concentration | References |
|---|---|---|
Proximate | Â | Â |
Water (g) | 8.0 | [36] |
Energy (Kcal) | 400.0 | [36] |
Carbohydrate (g) | 66.5 | [36] |
Protein (g) | 10.0 | [36] |
Fat (g) | 10.2 | [36] |
Total Ash (%) | 3.43–5.09 | [38] |
Crude fibre (%) | 10.79–18.60 | [38] |
Minerals | Â | Â |
Calcium (mg) | 400.0 | [36] |
Magnesium (mg) | 235.8–249.8 | [37] |
Phosphorus (mg) | 160.0 | [36] |
Sodium (mg) | 10.0 | [36] |
Potassium (mg) | 1200.0 | [36] |
Iron (mg) | 17.0[36] | Â |
Zinc (mg) | 1.45–1.72 | [37] |
Vitamins | Â | Â |
Vitamin C (mg) | 27.46–32.53 | [37] |
Vitamin B1 (mg) | 0.74–0.91 | [37] |
Vitamin B2 (mg) | 0.48–0.61 | [37] |
Vitamin B3 (mg) | 0.63–0.78 | [37] |
Metabolites | Â | Â |
Tannin (mg) | 2.11–2.80 | [37] |
Flavonoids | Â | Â |
Catechin (µg) | 410.0 | [10] |
Myricetin (µg) | 56.0 | [10] |
Quercetin (µg) | 13.0 | [10] |
Carotenoids | Â | Â |
Lutein (µg) | 260.0 | [10] |
β-carotene (µg) | 150.0 | [10] |