Paprika is made from special varieties of sweet peppers, which are first dried and then ground into a fine powder.
Thanks to its rich composition, including vitamins, minerals, and antioxidants, paprika brings significant health benefits.
It contains vitamin A, important for vision, skin, and the immune system, vitamin C, which helps strengthen immunity, and capsaicin, which can improve metabolism and aid in weight loss.
Paprika also contains important antioxidants such as beta-carotene, lutein, and zeaxanthin, which may help reduce the risk of eye diseases.
In addition, the spice contains an adequate amount of minerals, including iron, magnesium, and potassium.
Nutritional Value
- Glycemic index of paprika: negligible
- Glycemic load: minimal
- Calories: about 282 kcal per 100 g
- Protein: 14 g per 100 g
- Fat: 13 g per 100 g
- Carbohydrates: 54 g per 100 g
One tablespoon of paprika contains approximately 1.2 grams of carbohydrates, of which 0.8 grams are dietary fiber, reducing the total amount of net carbs.
How to Choose and Store Paprika
The shelf life of ground paprika is about 6 months, after which the spice gradually loses its aroma and color.
To check the freshness of paprika, you can sprinkle a small amount on white paper and assess its color – fresh paprika will have a bright, beautiful hue.
