Paprika
A ground spice made from red peppers or chili peppers, Paprika's popularity has caused it to spread far and wide across the world. While this native Mexican spice has a stellar flavor profile, the abundance of health benefits has contributed greatly to its vast spread and adoption.
Nutritional Facts about Paprika
Carbohydrates and fiber
Just a single one tablespoon serving of Paprika contains 3.8g of carbohydrates, out of which 2.5g is classified as dietary fiber.
Minerals
Paprika holds an abundance of calcium, iron, and potassium, making it a health-conscious addition to your diet.
Vitamins
With 3560 IU of vitamin A, 5.4 grams of vitamin K, and o.5 grams of vitamin B6, Paprika offers some amount of several essential vitamins.
Benefits of Paprika
Antioxidative properties
One of the most commendable qualities of Paprika is the high amount of antioxidant power it contains per serving (Kim et al., 2016). There is a wide variety of antioxidants present in Paprika, including carotenoids. Different types of carotenoids can provide different levels of protection to the body, ranging from lessening inflammation to protecting respiratory health (Kim et al., 2016).
Prevention and treatment of cancer
Paprika also has the potential of helping to not only treat cancer but also prevent it altogether. The capsaicin found in Paprika seems to be linked to altering body mechanisms that can limit the spread and growth of cancer (Clark, R., & Lee S.H 2016).
Chemical composition of Paprika
Paprika comprises essential oils, nonvolatile oils, capsaicinoids, and carotenoids (Anu, 2000). Belonging to the carotenoid family gives Paprika its luscious red coloring, the capsaicinoids contribute towards its sharp flavor profile. At the same time, its distinct aroma can be attributed to the presence of 2-methoxy-isobutyl pyrazine, which can be classified as a component of essential oil.
References
- Anu, A. (2000). The chemistry of Paprika. Capsicum & Eggplant Newsletter. https://www.cabdirect.org/cabdirect/abstract/20000316862
- Clark, R., & Lee, S. H. (2016). Anticancer Properties of Capsaicin Against Human Cancer. Anticancer Research, 36(3), 837–843.
- Kim, H. G., Bae, J. H., Jastrzebski, Z., Cherkas, A., Heo, B. G., Gorinstein, S., & Ku, Y. G. (2016). Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 71(2), 129–136. https://doi.org/10.1007/s11130-016-0550-9
- Kim, J. S., An, C. G., Park, J. S., Lim, Y. P., & Kim, S. (2016). Carotenoid profiling from 27 types of Paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods. Food Chemistry, 201, 64–71. https://doi.org/10.1016/j.foodchem.2016.01.041
Frequently asked questions
Is paprika a good source of antioxidants?
Yes. Paprika contains a high amount of antioxidant power per serving, including a wide variety of carotenoids.
What gives paprika its red color?
Paprika belongs to the carotenoid family, and these carotenoids give it its luscious red coloring.
What gives paprika its flavor and aroma?
Capsaicinoids contribute to paprika's sharp flavor, while its distinct aroma comes from 2-methoxy-isobutyl pyrazine, a component of its essential oil.
