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Paprika Calories
Rich in vitamin C and antioxidants, used as a spice
CALORIES
GI
POTASSIUM
FIBER
Paprika Nutrition Facts
Selected: 100 g
282
KCAL / 100G
Carbs
54.7g
· 56%
Protein
14.1g
· 14%
Fat
12.9g
· 30%
Fiber
34.9g
Paprika Vitamins & Minerals
Vitamins
Vitamin A
2460µg · 273% DV
Vitamin E
29.1mg · 194% DV
B2
2.1mg · 162% DV
B6
2.1mg · 124% DV
Minerals
Iron
21mg · 117% DV
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Potassium ⭐
2280mg · 67% DV
Paprika Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Paprika Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Paprika Contain Allergens?
No known major allergens
Which Diets Is Paprika Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Paprika Fat Profile
SATURATED
2.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 24.4:1
Above the ideal 4:1 (24.4:1).
Foods Similar to Paprika
Paprika — Frequently Asked Questions
When should paprika be added during cooking?
Ground paprika can turn bitter if it is fried over high heat for too long. Briefly bloom it with onions or oil and add liquid soon after, or stir it in toward the end of cooking.
Why does paprika sometimes taste bitter or burnt?
Its natural sugars and color compounds scorch quickly in very hot oil. Lowering the heat or briefly taking the pan off the heat before adding paprika helps prevent a burnt flavor.
What is the difference between sweet and hot paprika?
Sweet paprika has a mild, slightly sweet pepper flavor, while hot paprika adds noticeable heat. They can be swapped in recipes, but hot paprika should be used more sparingly.
How is smoked paprika different from regular paprika?
Smoked paprika is made from peppers dried with smoke, giving it a distinctive smoky character. It adds barbecue-like depth to beans, potatoes, vegetables, meat, and fish, whereas regular paprika is milder and more peppery-sweet.
How should paprika be stored?
Light, heat, and moisture gradually weaken paprika’s color and flavor. Keep it tightly sealed in a cool, dark cupboard away from the stove and other heat sources.
Does paprika go bad, and when should it be replaced?
Dried spices usually lose potency before they spoil outright. Replace paprika if its aroma is faint, its color has become dull, or it shows moisture, clumping that does not break apart, or mold.
What foods pair especially well with paprika?
Paprika works especially well with eggs, yogurt-based sauces, potatoes, chicken, fish, chickpeas, lentils, and tomato dishes. Using it with some fat helps its fat-soluble red-orange pigments disperse through the food.
Can paprika be used instead of black pepper?
It can, but it creates a different result: black pepper is sharp and pungent, while paprika mainly adds pepper flavor and red color. Many dishes benefit from using both.
Is paprika okay to eat at night?
Sweet paprika does not usually pose a specific issue at night. Hot paprika may worsen heartburn, reflux, or digestive discomfort in sensitive people, especially in an evening meal.
Do people taking medication need to be careful with paprika?
The amounts normally used in cooking are generally well tolerated by most people. People with a pepper allergy, sensitivity to spicy foods, or a medically prescribed restriction on spices should seek individualized advice from a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.