Know what’s on your plate
Paprika powder
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 318 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 2626 µg 292%
- Vitamin C 0.9 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 29.8 mg 199%
- 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%
- Vitamin B12 0 µg 0%
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 4 µg 7%
Similar foods
- Sweet pepper paprika powder316 kcal / 100 g
- Paprika282 kcal / 100 g
- Chili powder282 kcal / 100 g
- Cayenne pepper powder376 kcal / 100 g
- Black pepper powder331 kcal / 100 g
- Ground paprikadried313 kcal / 100 g
- Chilli powder373 kcal / 100 g
- White pepper powder313 kcal / 100 g
- Cinnamon powder243 kcal / 100 g
- Curry spice powder334 kcal / 100 g
Questions about Paprika powder
How do you stop paprika powder tasting bitter when you cook with it?
Paprika burns quickly in hot oil. Take the pan off the heat before stirring it in, or cook it over low heat for only 20–30 seconds, then add liquid or other ingredients.
Can you use smoked paprika instead of ordinary paprika powder?
Yes, but smoked paprika adds a distinct smoky flavour. Use the same amount in stews, roasted vegetables or beans; for a more neutral flavour, use sweet paprika instead.
What is the difference between paprika powder and chilli powder?
Paprika is usually mild and sweet, though it can also be smoked or hot. Chilli powder is generally hotter and may be a blend of ground chillies and other spices, so check its ingredients before swapping it in.
What dishes can you make with paprika powder?
Stir it into goulash, paprikash, bean stews or devilled eggs, or season potatoes and roast chicken with it. Smoked paprika is especially good with chickpeas and roasted aubergine.
How should you store paprika powder?
Keep it in a tightly sealed jar in a cool, dark, dry cupboard, away from the cooker and direct sunlight. Replace it when its aroma fades, as ground paprika gradually loses flavour.
What is paprika powder made from?
It is made by drying and grinding peppers from the Capsicum family. The type of pepper and whether it is smoked determine whether the powder tastes mild, hot or smoky.
Can you use cayenne pepper instead of paprika powder?
You can, but cayenne is much hotter and has a sharper chilli flavour. Start with a small pinch in place of a teaspoon of paprika, then add more only if you want extra heat.
Source: ANSES–Ciqual (France) 11049 · per 100 g · carbohydrate per EU label, fibre excluded
