What is the use of black pepper.
Black pepper has a spicy taste, which is obtained from piperine, located on the outside of the fruit and seeds. Pepper loses its flavor due to evaporation, so it is better to store it in an airtight container.
Nutritional value of black pepper
Nutritional value per 1 teaspoon of pepper (6.9 grams)
* Caloric content: 17
* Fats: 0.2 g
* Sodium: 1.38 mg
* Carbohydrates: 4.4 g
* Fiber: 1.8 g
* Sugar: 0 g
* Proteins: 0.7 g
* Magnesium: 11.8 mg
* Vitamin K: 11.3 mg
Carbohydrates
One tablespoon of black pepper contains 4.4 grams of carbohydrates. In cooking, less than 1 tablespoon is usually used. This will have almost no effect on blood sugar levels, and the amount of carbohydrates added to the dish is almost insignificant. 1 tablespoon of black pepper contains almost 2 grams of fiber, so the glycemic effect and the effect on blood sugar levels are minimal.
Fats
Black pepper contains a small amount of fat and does not contain cholesterol.
Protein
There is very little protein in black pepper. Be sure to include other sources of protein in your diet.
Vitamins and minerals
Black pepper is a good source of many vitamins and minerals. It is also an excellent source of manganese, which is important for bone health, wound healing and a healthy metabolism.
Black pepper is also an important source of vitamin K, necessary for blood clotting, bone metabolism and regulation of calcium levels in the blood. In addition, black pepper contains vitamin C, vitamin E, vitamin A, B vitamins, calcium and potassium.
Caloric content
Black pepper, containing 17 calories per tablespoon, is not a significant source of calories.
Health benefits
Black pepper is a universal spice that is used in a variety of dishes. Here are some of the potential health benefits of eating black pepper.
Helps reduce inflammation
The main active ingredient of black pepper, piperine, reduces inflammation. Chronic inflammation can cause diabetes, arthritis, asthma and heart disease.
Contains antioxidants
Piperine, the active compound of black pepper, is rich in antioxidants that prevent or slow down the destructive effects of free radicals from exposure to pollution, cigarette smoke and the sun.
Free radicals are associated with some diseases, such as heart disease and cancer.
Improves brain function
Piperine reduces the symptoms associated with Parkinson's and Alzheimer's disease, and also improves brain function. Piperine improves memory, as well as the ability to reduce the formation of amyloid plaques that damage proteins associated with Alzheimer's disease.
Improves blood sugar control
Piperine can improve blood sugar levels and increase insulin sensitivity.
Increases the absorption of nutrients
Black pepper increases the absorption of certain nutrients, such as calcium, selenium, green tea and turmeric. It is often recommended to consume calcium or selenium with a source of black pepper and make sure that any turmeric supplement you take contains black pepper.
Allergies
Allergy to black pepper can manifest itself in the form of tingling or itching in the mouth, hives, abdominal pain and possibly nausea and vomiting. Symptoms may also include wheezing and congestion or swelling of the lips, tongue, mouth and throat. If you experience life-threatening symptoms of food allergies, you should seek medical help.
If you think you are allergic to black pepper, contact your doctor, who will conduct testing to determine the root cause of your symptoms. In the meantime, you can replace black pepper with other spices such as chili powder, cayenne pepper and allspice.
Varieties
There are more than 600 varieties of black pepper spice, but only a few of them are widely used in cooking. Each of them has characteristic tastes, such as acidity, sweetness and citrus flavor, which determine their use in various dishes.
For example, the Lampong variety from Indonesia has a very citrus aroma and woody taste, which makes it ideal for making a crust for steaks. Or the Sarawak variety from Malaysia has an earthy mild taste, ideal for barbecue. Different types of pepper can also be combined and crushed to produce a mixture of flavors.
Storage location
Whole peas of pepper, sealed in a container and stored in a cool, dry place, can be stored for up to 1 year. Ground black pepper loses its flavor over time, so use it for 4-6 months.
