Spices, pepper, black
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 63950 | 🏆 | - | Carbohydrate |
| 25300 | 🏆 | - | Fiber, total dietary |
| 152 | 🏆 | - | FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6) |
| 0.85 | 🏆 | - | Tocotrienol, alpha |
| 12460 | - | Water | |
| 10390 | - | Protein | |
| 4490 | - | ASH, TOTAL | |
| 3260 | - | Total lipid (fat) | |
| 1392 | - | Fatty acids, total saturated | |
| 1329 | - | Potassium, K | |
| 998 | - | Fatty acids, total polyunsaturated | |
| 739 | - | Fatty acids, total monounsaturated | |
| 694 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 647 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 640 | - | Sugars, total | |
| 533 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 443 | - | Calcium, Ca | |
| 327 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 240 | - | Glucose (dextrose) | |
| 230 | - | Fructose |
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