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Spices, pepper, black (USDA#02030) |
| Serving Size 1 tbsp |
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| Water 10g |
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| Calories 255 |
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| Energy 1067kj |
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| Protein 10g |
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| Total Fat 3g |
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| Ash 4g |
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| Total Carbohydrates 64g |
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| Dietary Fiber 26g |
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| Sugars 0g |
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| Calcium, Ca 437mg |
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| Iron, Fe 28mg |
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| Magnesium, Mg 194mg |
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| Phosphorus, P 173mg |
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| Potassium 1259mg |
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| Sodium 44mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 1mg |
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| Manganese, Mn 5mg |
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| Selenium, Se 3mcg |
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| Fluoride, F 34mcg |
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| Vitamin C, total ascorbic acid 21mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 10mcg |
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| Folic acid 0mcg |
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| Folate, food 10mcg |
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| Folate, DFE 10mcg_DFE |
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| Choline, total 11mg |
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| Betaine 8mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 299IU |
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| Vitamin A, RAE 15mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 4mg |
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| Tocopherol, delta 8mg |
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| Vitamin K (phylloquinone) 163mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 2g |
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| 14:0 5g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 1g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Phytosterols 92mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 156mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 48mcg |
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| Lycopene 6mcg |
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| Lutein + zeaxanthin 205mcg |
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| The definition of seasoning is to enhance flavor with herbs, spice, & citrus
Spices
Spice is a plant product, such as the bark, seeds, buds, fruit, stems or ... |
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Pepper Preparation | Grilling Peppers
Pepper Preparation
Trimming Sides from the Core
Core the pepper by cutting lengthwise on all four sides, cutting around ... |
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| Stuffed Peppers
Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash ... |
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Pepper Preparation | Pepper
Cooking | Tips
Sweet Peppers
... |
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| A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants. Berries from the Piper nigrum are referred to as ... |
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| (Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides). Young ... |
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| A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ... |
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| Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor. Pepper Jack Cheese Soup is made with ingredients such as milk, monterey ... |
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| A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice. A traditional Spice Roaster or Toaster will be made with a mesh container ... |
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| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
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