Paprika
Ground dried peppers; smoked versions add depth without any meat.
Nutrition per 100 g
Standardised to 100 g of paprika for fair comparison. Typical serving: 1 tsp (2 g) — 6 kcal per 2 g serving.
| Nutrient | Per 100 g | Per serving (2 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 300 kcal | 6 kcal | 100 kcal |
| Protein | 15 g | 0.3 g | 5 g |
| Carbohydrate | 60 g | 1.2 g | 20 g |
| Fat | 15 g | 0.3 g | 5 g |
| Fibre | 40 g | 0.8 g | 13.3 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of paprika, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (2 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 2463 µg | 49.3 µg | 274% |
| Vitamin C | 0.9 mg | 0.018 mg | 1% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 29.1 mg | 0.58 mg | 194% |
| Vitamin K | 80.3 µg | 1.6 µg | 67% |
| Thiamin | 0.33 mg | 0.007 mg | 28% |
| Riboflavin | 1.2 mg | 0.024 mg | 92% |
| Niacin | 10.1 mg | 0.2 mg | 63% |
| Vitamin B6 | 2.1 mg | 0.042 mg | 124% |
| Folate | 49 µg | 0.98 µg | 12% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 2.5 mg | 0.05 mg | 50% |
| Choline | 51.5 mg | 1 mg | 9% |
| Minerals | |||
| Calcium | 229 mg | 4.6 mg | 18% |
| Iron | 21.1 mg | 0.42 mg | 117% |
| Magnesium | 178 mg | 3.6 mg | 42% |
| Phosphorus | 314 mg | 6.3 mg | 25% |
| Potassium | 2280 mg | 45.6 mg | 49% |
| Sodium | 68 mg | 1.4 mg | 3% |
| Zinc | 4.3 mg | 0.086 mg | 39% |
| Selenium | 6.3 µg | 0.13 µg | 11% |
| Copper | 0.71 mg | 0.014 mg | 79% |
| Manganese | 1.6 mg | 0.032 mg | 70% |
Source: USDA FoodData Central — Spices, paprika
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat paprika?
- Extremely high in vitamin A carotenoids per gram.
- Smoked paprika replaces bacon flavour in vegetarian dishes.
How to include it
- Stir in off the heat to avoid bitterness.
- Use smoked paprika in bean stews.
Things to consider
- Loses colour and flavour when stored in light.
- Hot varieties vary a lot in strength.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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