-IBIS-1.5.0-
rx
food
pepper
nutrition

definition

pepper, black and white:
Ayurvedic:
» qualities: Vayu and Kaphahara, light, Rasa pungent, Veerya hot, Vipaka pungent
» actions: increases Pitta, digestive (Thakkur, p. 73)

Chinese:
» qualities: hot, pungent
» actions: descending; warms internal regions; affects Stomach and Large Intestine
» uses: Cold abdominal pain, vomiting of clear water, diarrhea, food poisoning (Lu, p. 55)

• biochemical:
» form: black pepper
» portion: 1 teaspoon
» calories (kcal): 5
» weight (g): 2
» water (%): 10
» protein (g): 0.2
» fat (g): 0.1
» carbohydrates (g): 1.4
» unsaturated fatty acid (g) : 0.1
» saturated fatty acid (g): 0
» calories from fat (%): 18
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 0
» vitamin A (IU): 4
» vitamin B1 (mg): 0
» vitamin B2 (mg): .01
» vitamin B3 (mg): 0
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg):
» folic acid (mcg):
» pantothenic acid (mg):
» sodium (mg): 1
» potassium (mg): 26
» calcium (mg): 9
» phosphorus (mg): 4
» magnesium (mg): 4
» iron (mg): .61
» zinc (mg): .03
» copper (mg):
» manganese (mg):


footnotes