Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Sweet ground paprika

Sweet ground paprika has a mild, sweet flavor. The red powder is obtained by grinding dried bell peppers.
  67/18/16  LA:ALA

Sweet ground paprika is a standard spice found in most kitchen cupboards. It is obtained from grinding mild bell peppers and is used to flavor both cold and warm dishes. Ground paprika gives sauces, soups, and goulash a spicy flavor.

General information:

From Wikipedia: “Paprika is a ground spice made from red air-dried fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made.

Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were later introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century. The seasoning is also used to add color to many types of dishes. ...

Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces.”

Culinary uses:

“Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages, mixed with meats and other spices. In the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively pronounced by heating it in oil.

Hungarian paprika is often specified in recipes because it is unique. It is bright red and said to be sweeter than the same paprika grown in other soils and climates. In paprikash (paprika gravy: a combination of broth, paprika, and sour cream), Hungarian paprika is commonly used. In Moroccan cuisine, paprika (tahmira) is usually augmented by the addition of a small amount of olive oil blended into it.”


“The red, orange or yellow color of paprika powder derives from its mix of carotenoids. Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin.”


“In a typical serving size of one teaspoon (2 grams), paprika supplies 6 calories and is rich in vitamin A (21% of the Daily Value), but provides no other nutrients in significant content.”

Production and varieties:

“Paprika is produced in various places including Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.

Hungary is a major source of commonly used paprika. It is available in different grades:

- Noble sweet (Édesnemes) – slightly pungent (the most commonly exported paprika; bright red)
- Special quality (különleges) – the mildest (very sweet with a deep bright red color)
- Delicate (csípősmentes csemege) – a mild paprika with a rich flavor (color from light to dark red)
- Exquisite delicate (csemegepaprika) – similar to delicate, but more pungent
- Pungent exquisite delicate (csípős csemege, pikáns) – an even more pungent version of delicate
- Rose (rózsa) – with a strong aroma and mild pungency (pale red in color)
- Half-sweet (félédes) – a blend of mild and pungent paprikas; medium pungency
- Strong (erős) – the hottest paprika (light brown in color)
- Spanish paprika (pimentón) is available in three versions — mild (pimentón dulce), moderately spicy (pimentón agridulce), and very spicy (pimentón picante). Some Spanish paprika, like pimentón de la Vera, has a distinct smoky flavor and aroma as it is dried by smoking, typically using oak wood.

The Netherlands is a major production and distribution source of paprika as well, especially grown in greenhouses, while China is the world's biggest exporter of sweet paprika for use as a coloring agent as of 2016.

As of September 15, 2016, McCormick's paprika used peppers grown in the United States, while its "smoked paprika" was imported from Spain.”

Nutritional Information per 100g 2000 kCal
Energy 357 kcal17.8%
Fat/Lipids 13 g18.6%
Saturated Fats 2.1 g10.6%
Carbohydrates (inc.dietary fiber) 56 g20.7%
Sugars 33 g36.8%
Fiber 21 g83.6%
Protein (albumin) 15 g29.6%
Cooking Salt (Na:34.0 mg)86 mg3.6%
Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
VitVitamin A, as RAE 6'042 µg755.0%
MinIron, Fe 24 mg169.0%
VitRiboflavin (vitamin B2) 1.7 mg124.0%
ElemPotassium, K 2'340 mg117.0%
ProtTryptophan (Trp, W) 0.18 g74.0%
MinCopper, Cu 0.61 mg61.0%
VitThiamine (vitamin B1) 0.65 mg59.0%
ElemMagnesium, Mg 190 mg51.0%
ElemPhosphorus, P 350 mg50.0%
ProtLysine (Lys, K) 0.91 g49.0%

Detailed Nutritional Information per 100g for this Ingredient

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids, (SC-PUFA) 2000 kCal
Alpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%
Linoleic acid; LA; 18:2 omega-6 0 g< 0.1%

Essential amino acids 2000 kCal
Tryptophan (Trp, W) 0.18 g74.0%
Lysine (Lys, K) 0.91 g49.0%
Threonine (Thr, T) 0.46 g49.0%
Valine (Val, V) 0.73 g45.0%
Isoleucine (Ile, I) 0.55 g44.0%
Phenylalanine (Phe, F) 0.64 g41.0%
Leucine (Leu, L) 0.91 g38.0%
Methionine (Met, M) 0.27 g29.0%

Vitamins 2000 kCal
Vitamin A, as RAE 6'042 µg755.0%
Riboflavin (vitamin B2) 1.7 mg124.0%
Thiamine (vitamin B1) 0.65 mg59.0%
Niacin (née vitamin B3) 0 mg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Potassium, K 2'340 mg117.0%
Magnesium, Mg 190 mg51.0%
Phosphorus, P 350 mg50.0%
Calcium, Ca 180 mg23.0%
Sodium, Na 34 mg4.0%

Essential trace elements (micronutrients) 2000 kCal
Iron, Fe 24 mg169.0%
Copper, Cu 0.61 mg61.0%
Zinc, Zn 4.1 mg41.0%
Manganese, Mn 0.8 mg40.0%
Fluorine, F 400 µg11.0%