Paprika - Nutrition

Nutrition

Capsicum peppers used for paprika are unusually rich in vitamin C, a fact discovered in 1932 by Hungary's 1937 Nobel prize-winner Albert Szent-Györgyi. Much of the vitamin C content is retained in paprika, which contains more vitamin C by weight than does lemon juice.

Paprika is also high in other antioxidants.

The color of paprika is primarily due to the xanthophyll carotenoid zeaxanthin.

According to the USDA, 1tbsp (6.8g) of paprika has the following nutritional content:

  • Calories :19
  • Fat : 0.88g
  • Carbohydrates : 3.67g
  • Fiber: 2.4g
  • Protein: 0.96g

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