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The best perspective for your health

White pepper

White pepper: read about the differences between green, white, black and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine.

Many people believe that this product is a raw food because it appears to be in its natural state. However, in the majority of cases it isn’t raw! This is usually because the production process requires heat, and other alternative processes would involve much more time and money, as is the case here - or it has to be pasteurized. At least one of these reasons applies here.

If a product is labeled as raw, before it is sold it still may be mixed with other products that have undergone cheaper processes. Depending on the product, you may not be able to distinguish any differences when it comes to appearance or taste.

By the way, raw foodists should also understand that there are foods that are raw but that as such contain toxins — or that can only be eaten raw in small quantities. These are indicated with a different symbol.

11%
Water
 85
Macronutrient carbohydrates 84.57%
/13
Macronutrient proteins 12.82%
/03
Macronutrient fats 2.61%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Pepper, which originally comes from India and has been a favorite spice since Antiquity, decreased in popularity after the discovery of America. The hot chili peppers found there began to be used in place of pepper in many Asian dishes, and pepper was no longer the most important spicy seasoning.

General information:

From Wikipedia: “Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).”

Nutritional value:

“Piperine is under study for its potential to increase absorption of selenium, vitamin B12, beta-carotene and curcumin, as well as other compounds. As a folk medicine, pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk. Pepper contains phytochemicals, including amides, piperidines, pyrrolidines and trace amounts of safrole which may be carcinogenic in laboratory rodents.

Piperine is under study for a variety of possible physiological effects, although this work is preliminary and mechanisms of activity for piperine in the human body remain unknown.

One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV) and manganese (18% DV), with trace amounts of other essential nutrients, protein and dietary fibre.”

Flavor:

Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that.”

Varieties:

The different colors are a result of varying harvesting times and treatments.

  • Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.
  • Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as treatment with sulphur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar.
  • White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.
  • Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper. ... ”

Interesting facts:

“Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money. The legacy of this trade remains in some Western legal systems which recognize the term "peppercorn rent" as a form of a token payment made for something that is in fact being given.”

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy296 kcal
1'238 kJ
14.8%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids2.1 g3.0%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.63 g3.1%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)69 g25.4%
Recommended daily allowance according to the GDA: 270g
Sugarsn/a
Fiber26 g104.8%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin10 g20.8%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:5.0 mg)13 mg0.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
MinManganese, Mn 4.3 mg215.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
MinIron, Fe 14 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
MinCopper, Cu 0.91 mg91.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
ElemCalcium, Ca 265 mg33.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
VitVitamin C (ascorbic acid) 21 mg26.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
ElemPhosphorus, P 176 mg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ElemMagnesium, Mg 90 mg24.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
MinZinc, Zn 1.1 mg11.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
VitRiboflavin (vitamin B2) 0.13 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
VitVitamin B6 (pyridoxine) 0.10 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin C (ascorbic acid) 21 mg26.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Riboflavin (vitamin B2) 0.13 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin B6 (pyridoxine) 0.10 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Folate, as the active form of folic acid (née vitamin B9 and 10 µg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Thiamine (vitamin B1) 0.02 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Niacin (née vitamin B3) 0.21 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Calcium, Ca 265 mg33.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Phosphorus, P 176 mg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 90 mg24.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Potassium, K 73 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 4.3 mg215.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 14 mg102.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Copper, Cu 0.91 mg91.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 1.1 mg11.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Selenium, Se 3.1 µg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
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