black pepper
60 EGP – 600 EGP
COMPOSITION.
Pepper contains volatile oils and the most important compound is flandrin, dipetin, and carine
The distinctive pepper odor is due to this oil, and it also contains an alkaloid known as pepperin The hot taste of the pepper belongs to this compound, as it contains protein and starch.
Nutritional value.
One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily reference nutrient)
Iron (10% of the RDI), manganese (18% of the RDI), with trace amounts of other essential nutrients, protein, and dietary fiber.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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