Nutritional Composition of White Pepper per 100 g |
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 11.42 | 9.5 |
| Food energy (kcal) | 296 | 395 |
| Protein (g) | 10.40 | 12.0 |
| Fat (g) | 2.12 | 8.0 |
| Carbohydrates (g) | 68.61 | 69.0 |
| Ash (g) | 1.59 | 1.0 |
| Calcium (g) | 0.265 | 0.2 |
| Phosphorus (mg) | 176 | 150 |
| Sodium (mg) | 5 | 10 |
| Potassium (mg) | 73 | 100 |
| Iron (mg) | 14.31 | 6.9 |
| Thiamine (mg) | 0.022 | 0.020 |
| Riboflavin (mg) | 0.126 | 0.130 |
| Niacin (mg) | 0.212 | 0.2 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | Trace | ND |
| 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 liquid value. |
| ND = Not detected. |
