Spices, paprika
Category: Spices & Herbs
Nutrition Highlights
Serving Size
Calories
6.5
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 5.0 (76.6%) |
| Fat | 2.7 (41.2%) |
| Protein | 1.3 (20.0%) |
| Total | 6.5 (100%) |
Serving: 1 tsp [2g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 1.2 (54.0%) |
| Protein | 0.3 (14.1%) |
| Fat | 0.3 (12.9%) |
| Water | 0.3 (11.2%) |
| Ash | 0.2 (7.7%) |
| Total | 2.3 (100%) |
Serving: 1 tsp [2g]
Benefits
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Rich in vitamin C and antioxidants which can help boost immunity and protect cells from damage
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Contains carotenoid compounds such as beta-carotene, alpha-carotene and lutein which are powerful antioxidants and may reduce risk of chronic diseases
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May help control blood sugar levels and reduce risk of diabetes due to presence of fiber, vitamins and minerals
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Compounds in paprika including capsaicin can promote weight loss and aid digestion
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Adds flavor and color to dishes without many calories - 1 tsp contains only 2 calories making it a healthy seasoning option
Risks
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Paprika contains no significant nutritional risks when consumed in moderation as part of a balanced diet. However, in large quantities it could potentially cause side effects like heartburn or stomach upset in sensitive individuals
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Paprika is low in calories and contains no fat, cholesterol or sodium. It provides a small amount of vitamin A and some antioxidants
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Paprika is generally recognized as safe for consumption. However, rare allergic reactions to paprika have been reported in sensitized individuals
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The pigments that give paprika its color, called carotenoids, may potentially be affected by heat processing and storage. Overcooking or long storage could degrade some of the beneficial plant compounds
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Like other spices, paprika provides minimal nutritional value but can contribute flavor to dishes. Consuming excessive amounts solely for nutrition would not be recommended
Additional Information
Paprika is a versatile spice that adds a vibrant red color and a mild, slightly sweet flavor to various dishes. Derived from dried and ground peppers, this spice is commonly used in cuisines around the world. Paprika not only enhances the taste of food but also offers several nutritional benefits. However, it is important to note that excessive consumption of paprika may pose certain risks as well.
Nutritional Benefits:
1. Rich in Antioxidants: Paprika contains high levels of antioxidants, particularly carotenoids like beta-carotene and capsanthin. These compounds help protect the body against damage caused by harmful free radicals, reducing the risk of chronic diseases such as heart disease and certain types of cancer.
2. Vitamin C: Paprika is a good source of vitamin C, an essential nutrient that supports the immune system, aids in collagen production, and contributes to the absorption of iron from plant-based sources. Including paprika in your diet can help boost your vitamin C intake, promoting overall health and well-being.
3. Vitamin E: This spice also contains vitamin E, another potent antioxidant that helps protect cells from oxidative stress. Vitamin E plays a crucial role in maintaining healthy skin, eyes, and a strong immune system.
4. Capsaicin Content: Paprika, especially the hot varieties, contains capsaicin, the compound responsible for the spicy sensation. Capsaicin has been shown to have various health benefits, including pain relief, improved digestion, and potential weight management properties.
5. Anti-Inflammatory Properties: Some studies suggest that the compounds found in paprika, such as capsaicin and beta-carotene, possess anti-inflammatory properties. Including paprika in your diet may help reduce inflammation in the body, which is associated with chronic conditions like arthritis and heart disease.
Risks:
1. Allergies and Sensitivities: While rare, some individuals may be allergic or sensitive to paprika. Allergic reactions can range from mild symptoms like itching and hives to more severe reactions such as difficulty breathing. If you experience any adverse reactions after consuming paprika, it is advisable to seek medical attention.
2. Gastrointestinal Discomfort: Consuming excessive amounts of paprika, especially the hot varieties, may cause gastrointestinal discomfort in some individuals. This can manifest as heartburn, stomach pain, or diarrhea. It is essential to consume paprika in moderation and be mindful of your tolerance levels.
3. Capsaicin Sensitivity: Capsaicin, present in hot paprika, can cause a burning sensation in the mouth and throat. Some individuals may be more sensitive to capsaicin than others, leading to discomfort or even pain. It is advisable to start with small amounts of hot paprika and gradually increase the quantity according to personal tolerance.
In conclusion, paprika is a flavorful spice that offers several nutritional benefits. Its high antioxidant content, vitamin C and E levels, and potential anti-inflammatory properties make it a valuable addition to a balanced diet. However, individuals with allergies or sensitivities to paprika should exercise caution, and excessive consumption of paprika, particularly the hot varieties, may cause gastrointestinal discomfort. As with any food, it is important to consume paprika in moderation and consider personal tolerance levels.