Seasonings and extras
Smoked paprika
Nutrition facts
Serving: 1 tsp (2.3 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 6 kcal | |
| Protein | 0.3 g | |
| Carbs | 1.2 g | |
| Fibre | 0.8 g | 3 % |
| Sugars | 0.2 g | 0 % |
| Fat | 0.3 g | 0 % |
| Saturated fat | 0.1 g | 0 % |
| Sodium | 2 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Per 100 g, paprika shows spectacular amounts of vitamin A, vitamin E and iron; by the teaspoon (2.3 g), it provides only a few percent of the Daily Value. It is a spice, not a nutrient source.
- Smoked paprika is made from peppers dried over wood smoke (Spanish pimentón traditionally over oak); the smoky taste comes from the process, not from an added flavouring, unless the label says otherwise.
Preparation
Paprika scorches quickly and turns bitter over high heat: add it to the oil off the heat or along with a liquid, not into a very hot pan. Its pigments fade in light: an opaque jar, away from the stove, keeps it red longer.
Sources
- Spices, paprika
- USDA FoodData Central, SR Legacy
- European Commission, product specification for Pimentón de la Vera PDO
- Health Canada, Sodium in Canada
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.