Nutrition - Facts for Spices, paprika

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Nutrition - Facts for Spices, paprika

Nutrition
Facts

Nutrition facts for a little less than ¼ pound (100 grams) of Spices, paprika.

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per 100 grams
per common measure #1
per common measure #2

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Spices, paprika

Calories 282

Calories from Fat 113

(40%)

[1]

% Total Quantity

Total Fat 13g

13%

Saturated Fat 2g

Trans Fat g

Cholesterol 0mg

Sodium 68mg

0.07%

Potassium 2280mg

2.28%

Total Carbohydrate 54g

54%

Protein 14g

14%

Nutrient	Quantity	Units
Alanine	0.64	g
Alcohol, ethyl	0.00	g
Arginine	0.89	g
Ash	7.74	g
Aspartic acid	2.85	g
Betaine	7.10	mg
Caffeine	0.00	mg
Calcium, Ca	229.00	mg
Carbohydrate, by difference	53.99	g
Carotene, alpha	595.00	mcg
Carotene, beta	26162.00	mcg
Cholesterol	0.00	mg
Choline, total	51.50	mg
Copper, Cu	0.71	mg
Cryptoxanthin, beta	6186.00	mcg
Cystine	0.23	g
Dihydrophylloquinone	0.00	mcg
Energy	282.00	kcal
Energy	1181.00	kJ
Fatty acids, total monounsaturated	1.69	g
Fatty acids, total polyunsaturated	7.77	g
Fatty acids, total saturated	2.14	g
Fiber, total dietary	34.90	g
Folate, DFE	49.00	mcg_DFE
Folate, food	49.00	mcg
Folate, total	49.00	mcg
Folic acid	0.00	mcg
Fructose	6.71	g
Galactose	0.19	g
Glucose (dextrose)	2.63	g
Glutamic acid	2.26	g
Glycine	0.78	g
Histidine	0.25	g
Hydroxyproline	0.00	g
Iron, Fe	21.14	mg
Isoleucine	0.57	g
Lactose	0.00	g
Leucine	0.92	g
Lutein + zeaxanthin	18944.00	mcg
Lycopene	0.00	mcg
Lysine	0.69	g
Magnesium, Mg	178.00	mg
Maltose	0.00	g
Manganese, Mn	1.59	mg
Methionine	0.20	g
Niacin	10.06	mg
Pantothenic acid	2.51	mg
Phenylalanine	0.61	g
Phosphorus, P	314.00	mg
Phytosterols	175.00	mg
Potassium, K	2280.00	mg
Proline	2.31	g
Protein	14.14	g
Retinol	0.00	mcg
Riboflavin	1.23	mg
Selenium, Se	6.30	mcg
Serine	0.61	g
Sodium, Na	68.00	mg
Sucrose	0.81	g
Sugars, total	10.34	g
Theobromine	0.00	mg
Thiamin	0.33	mg
Threonine	0.49	g
Tocopherol, beta	0.35	mg
Tocopherol, delta	0.07	mg
Tocopherol, gamma	3.25	mg
Total lipid (fat)	12.89	g
Tryptophan	0.07	g
Tyrosine	0.38	g
Valine	0.75	g
Vitamin A, IU	49254.00	IU
Vitamin A, RAE	2463.00	mcg_RAE
Vitamin B-12	0.00	mcg
Vitamin B-12, added	0.00	mcg
Vitamin B-6	2.14	mg
Vitamin C, total ascorbic acid	0.90	mg
Vitamin D	0.00	IU
Vitamin D (D2 + D3)	0.00	mcg
Vitamin E (alpha-tocopherol)	29.83	mg
Vitamin E, added	0.00	mg
Vitamin K (phylloquinone)	80.30	mcg
Vitamin P (proanthocyanidin 4-6mers)	0.00	mg
Vitamin P (proanthocyanidin 7-10mers)	0.00	mg
Vitamin P (proanthocyanidin dimers)	0.00	mg
Vitamin P (proanthocyanidin monomers)	0.00	mg
Vitamin P (proanthocyanidin polymers (>10mers))	0.00	mg
Vitamin P (proanthocyanidin trimers)	0.00	mg
Water	11.24	g
Zinc, Zn	4.33	mg

References:

Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
S.W. Leonard, K. Hardin, J.E. Leklem. "Vitamin B-6 Content of Spices". 2001 Journal of Food Composition and Analysis 14 Pg. 163 - 167
M.I. Minguez-Mosquera, D. Hornero-Mendez. "Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties". 1994 Journal of Agricultural and Food Chemistry 42 Pg. 1555 - 1560
H.G. Daood, M. Vinkler, F. Markus, E.A. Hebshi, P.A. Biacs. "Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors". 1996 Food Chemistry 55 4 Pg. 365 - 372
M. Soylak, M. Tuzen, I. Narin, H. Sari. "Comparison of microwave, dry and wet digestion procedures for the determination of trace metal contents in spice samples produced in Turkey". 2004 Journal of Food and Drug Analysis 12 3 Pg. 254 - 258
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program, Wave 9p". 2005 Beltsville MD
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 13x". 2009 Beltsville MD

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