Nutrition report ready

Ground Black Pepper

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Sibarila product.

NOVA 1

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Ground Black Pepper

by Sibarila in Groceries Barcode 0812125006313
Not enough data to compute
Unprocessed or minimally processed

Ground Black Pepper by Sibarila provides 0 kcal per 100 g and 0 g of protein. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Groceries category.

Nutrient levels per 100 g

Fat
0 g · Low
Saturated fat
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 g (1 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 0 kcal 0 kcal 194 −100%
Total fat 0 g 0 g 0% 12.8 −100%
Saturated fat 0 g 0 g 0% 2.4 −100%
Carbohydrates 0 g 0 g 0% 16.1 −100%
Dietary fiber 0 g 0 g 0% 2.4 −100%
Protein 0 g 0 g 0% 2.8 −100%
Salt 0 g 0 g 5.9 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 59921 Groceries products on Foodmetria.

Compared with other groceries

Calories lower 1%
Salt lower 1%
Saturated fat lower 1%
Protein top 100%
Fiber top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Black pepper.

Palm oil freeVeganVegetarian

Product details

Serving size
1 g (1 g)
Sold in
United States
Barcode
0812125006313

Prices reported by shoppers

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Frequently asked questions

How many calories are in Ground Black Pepper?

Ground Black Pepper contains 0 kcal per 100 g.

Is Ground Black Pepper healthy?

It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Ground Black Pepper vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated June 30, 2019. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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