Know what’s on your plate
Paprika
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 282 kcal —
- Protein 14 g 28%
- Carbohydrate 19 g 7%
- Fat 13 g 17%
- Saturated fat 2.1 g 11%
- Fibre 35 g 125%
- Sugars 10 g —
- Sodium 68 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2463 µg 274%
- Vitamin C 0.9 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 29.1 mg 194%
- Vitamin K 80.3 µg 67%
- Thiamin (B1) 0.33 mg 28%
- Riboflavin (B2) 1.2 mg 95%
- Niacin (B3) 10.1 mg 63%
- Pantothenic acid (B5) 2.5 mg 50%
- Vitamin B6 2.1 mg 126%
- Folate (B9) 49 µg 12%
- Vitamin B12 0 µg 0%
- Choline 51.5 mg 9%
Minerals
- Calcium 229 mg 18%
- Iron 21.1 mg 117%
- Magnesium 178 mg 42%
- Phosphorus 314 mg 25%
- Potassium 2280 mg 49%
- Zinc 4.3 mg 39%
- Copper 0.71 mg 79%
- Manganese 1.6 mg 69%
- Selenium 6.3 µg 11%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 282 | 14 g | 19 g | 13 g |
| 1 × tsp | 2.3 g | 6 | 0.3 g | 0.4 g | 0.3 g |
| 1 × tbsp | 6.8 g | 19 | 1 g | 1.3 g | 0.9 g |
| 2 × tsp | 4.6 g | 13 | 0.7 g | 0.9 g | 0.6 g |
| ½ × tsp | 1.2 g | 3 | 0.2 g | 0.2 g | 0.1 g |
| 3 × tsp | 6.9 g | 19 | 1 g | 1.3 g | 0.9 g |
| 4 × tsp | 9.2 g | 26 | 1.3 g | 1.8 g | 1.2 g |
Similar foods
- Paprika powder318 kcal / 100 g
- Sweet pepper paprika powder316 kcal / 100 g
- Ground paprikadried313 kcal / 100 g
- Chili powder282 kcal / 100 g
- Chilli powder373 kcal / 100 g
- Curry powder325 kcal / 100 g
- Red capsicum20 kcal / 100 g
- Pimentoraw27 kcal / 100 g
- Black pepperblack251 kcal / 100 g
- Cayenne red pepper379 kcal / 100 g
Questions about Paprika
What is paprika made from?
Paprika is made by drying and grinding red peppers, usually varieties of Capsicum annuum. Smoked paprika is dried over wood smoke before grinding, which gives it a distinct smoky aroma.
What is the difference between sweet, hot and smoked paprika?
Sweet paprika is mild and mainly adds colour and pepper flavour; hot paprika is made from hotter peppers and brings more heat. Smoked paprika may be sweet or hot, but its defining feature is the wood-smoke flavour.
When should you add paprika while cooking?
Stir it briefly into warm oil or the cooking juices to release its aroma, then add liquid or other ingredients promptly. Paprika burns easily, so don’t leave it sizzling in a hot, dry pan; it can turn bitter.
What dishes are good with paprika?
Use it in goulash, paprikash, stews and bean soups, or sprinkle it over roast potatoes, eggs and hummus. Smoked paprika is especially good in lentils, roasted vegetables and rubs for grilled food.
What can you use instead of paprika?
For colour and mild pepper flavour, use finely ground red capsicum, though it is less concentrated and will not have paprika’s dried, earthy taste. For a smoky note, use a little ground chipotle; chilli powder is usually hotter and may contain other spices.
How should you store paprika?
Keep it tightly sealed in a cool, dry cupboard, away from sunlight, the hob and steam. Replace it when its aroma has faded: old paprika may still colour a dish but contributes little flavour.
Is paprika hotter than chilli powder?
Usually not: sweet paprika is mild, while chilli powder is often a blend that can include hot chilli and other seasonings. Heat varies between products, so start with a small amount if you are unsure.
Source: USDA FoodData Central 171329 · per 100 g · carbohydrate per EU label, fibre excluded
