Packaging: 50 g.
Perhaps, this type of pepper is closest to our national eye and taste. And today, probably, you will not find a kitchen where there would not be black pepper, which is used by our compatriots, perhaps more willingly than any other type of pepper. And it is quite difficult to imagine that some six hundred years ago Europe did not know this wonderful spice, but when it found out, it immediately valued it so highly that, it seems, there was no crime that was not committed at that time for the sake of pepper. They were paid, as if with gold, it was forged, for precious peas, it happened, and they were killed. For the sake of pepper, great geographical discoveries were made in order to find a convenient and safe way to transport it from far away India.
But, be that as it may, today black pepper is the most accessible and widespread spice in our area, used by housewives almost as often as they turn on the stove. boiled with boiling water and then dried in the sun. The skin of this fruit turns brown and shrivels, giving the usual dark brown (black) color of this pepper. The taste of black pepper is sharp, sharp, irritating to the mucous membranes of the esophagus, mouth and nose, and therefore promotes appetite and better absorption of food. The active substance that determines the sharpness of the round pepper's taste is piperine.
Quality black pepper has a deep dark brown color, its graying indicates the end of the spice's shelf life. 1000 peas of good spice weigh exactly 460 grams, while each 100 g of black pepper contains:
Water - 12.5 g
Proteins - 10.4 g
Fat - 3.3 g
Carbohydrates - 38.6 g
Fiber - 25.3 g
Ash - 4.5 g
Vitamins in black pepper:
Vitamin A (beta-carotene) - 310 μg
Vitamin B1 (thiamine) - 0.11 mg
Vitamin B2 (riboflavin) - 0.18 mg
Niacin (vitamin B3 or vitamin PP) - 1.143 mg
Vitamin B5 (pantothenic acid) – 1.4 mg
Vitamin B6 (pyridoxine) – 0.291 mg
Folic acid (vitamin B9) – 17 μg
Vitamin C (ascorbic acid) – 21 mg
Vitamin E (tocopherol) – 1.04 mg
Vitamin K (phylloquinone) – 163.7 μg
Choline (vitamin B4) – 11.3 mg
Macroelements in black pepper:
Potassium - 1329 mg
Calcium - 443 mg
Magnesium - 171 mg
Sodium - 20 mg
Phosphorus - 158 mg
Microelements in black pepper:
Iron - 9.71 mg
Manganese – 12.75 mg
Copper – 1.33 mg
Selenium – 4.9 μg
Zinc – 1.19 mg
Fluorine – 34.2 μg
Black ground pepper, Piper nigrum L., Ayurveda Zdes
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