Sichuan Pepper

The star of the numbing heat (má) in Sichuan cuisine. Its distinctive cooling aroma and tingling sensation sharpen the flavor of malatang.

warming potassium-rich iron-boost

The star of the numbing heat (má) in Sichuan cuisine. Its distinctive cooling aroma and tingling sensation sharpen the flavor of malatang.

warming potassium-rich iron-boost

Basic Nutrients (per 100g)

High in calories but used in small amounts. Protein 10.3g and carbohydrates 69.6g are the main components of this dried spice.

Calories

375 kcal

Protein

10.3 g

Fat

6.2 g

Carbs

69.6 g

Fiber

0.0 g

Sugars

0.0 g

Minerals (per 100g)

Calcium 750mg, iron 10mg, and potassium 1,700mg — staggering mineral content. Even a tiny pinch makes a meaningful contribution to mineral intake.

Sodium

10 mg

Salt equiv.

0.0 g

Potassium

1700 mg

Calcium

750 mg

Magnesium

100 mg

Phosphorus

190 mg

Iron

10.0 mg

Zinc

1.5 mg

Copper

0.60 mg

Manganese

2.50 mg

Vitamins (per 100g)

Vitamin B2 at 0.43mg is the highest among condiments. Niacin 2.5mg is also present — nutrition delivered alongside the signature tingle.

Vitamin A

5 µg

Vitamin D

0.0 µg

Vitamin E

1.0 mg

Vitamin K

0 µg

Vitamin B1

0.10 mg

Vitamin B2

0.43 mg

Vitamin B6

0.30 mg

Vitamin B12

0.0 µg

Vitamin C

0 mg

Niacin

2.5 mg

Folate

25 µg

Pantothenic acid

0.50 mg

Biotin

0.0 µg

Nutrition values are calculated based on the Standard Tables of Food Composition in Japan 2020 (8th Revised Edition) by MEXT. Some seasonings and soups are reference values that include estimates from similar foods.