Aids in weight loss
May reduce risk of heart disease
May reduce risk of stroke
Promotes heart health
Serving size: 1 tbsp ground; Calories: 17; Fat: .2g; Cholesterol: 0mg; Sodium: 1mg; Carbs: 4.4g; Fiber:0; Sugars: 0g; Protein: 0.7g; Potassium: 2%DV; Vitamin A:0%DV; Vitamin C: 0%DV; Calcium: 3%DV; Iron: 3%DV
Did You Know?
- Eating peppercorn (black pepper) increases your mineral and phytonutrient intake and might reduce your risk of disease
- Using peppercorn in your cooking helps you consume more manganese which supports healthy bone development and manganese helps you make collagen required for wound healing
- Eating peppercorn increases your metabolic rate which aids in loosing weight
Ways to Eat:
- Add to meats, salads, poultry, etc
- Peppercorns were once used as a form of currency on the Malabar coast
- White, black and green peppercorns all come from the same vine. They grow in clusters (like grapes), and are harvested in various stages of growth
Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.