PaprikaSpice
282
kcal / 100g
19
kcal / 1 tbsp
5 things to watch for
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 282kcal | — |
| Protein | 14.14g | 28% |
| Total lipid (fat) | 12.89g | 17% |
| Fatty acids, total saturated | 2.14g | 11% |
| Cholesterol | 0mg | 0% |
| Carbohydrate, by difference | 53.99g | 20% |
| Fiber, total dietary | 34.9g | 125% |
| Total Sugars | 10.34g | — |
| Sodium, Na | 68mg | 3% |
Vitamins & Minerals
Calcium contributes to normal blood clotting EU register →
Calcium contributes to normal energy-yielding metabolism EU register →
Calcium contributes to normal muscle function EU register →
Calcium contributes to normal neurotransmission EU register →
Calcium contributes to the normal function of digestive enzymes EU register →
Calcium has a role in the process of cell division and specialisation EU register →
Calcium is needed for the maintenance of normal bones EU register →
Calcium is needed for the maintenance of normal teeth EU register →
Iron contributes to normal cognitive function EU register →
Iron contributes to normal energy-yielding metabolism EU register →
Iron contributes to normal formation of red blood cells and haemoglobin EU register →
Iron contributes to normal oxygen transport in the body EU register →
Iron contributes to the normal function of the immune system EU register →
Iron contributes to the reduction of tiredness and fatigue EU register →
Iron has a role in the process of cell division EU register →
Potassium contributes to normal functioning of the nervous system EU register →
Potassium contributes to normal muscle function EU register →
Potassium contributes to the maintenance of normal blood pressure EU register →
Magnesium contributes to a reduction of tiredness and fatigue EU register →
Magnesium contributes to electrolyte balance EU register →
Magnesium contributes to normal energy-yielding metabolism EU register →
Magnesium contributes to normal functioning of the nervous system EU register →
Magnesium contributes to normal muscle function EU register →
Magnesium contributes to normal protein synthesis EU register →
Magnesium contributes to normal psychological function EU register →
Magnesium contributes to the maintenance of normal bones EU register →
Magnesium contributes to the maintenance of normal teeth EU register →
Phosphorus contributes to normal energy-yielding metabolism EU register →
Phosphorus contributes to normal function of cell membranes EU register →
Phosphorus contributes to the maintenance of normal bones EU register →
Phosphorus contributes to the maintenance of normal teeth EU register →
Zinc contributes to normal DNA synthesis EU register →
Zinc contributes to normal acid-base metabolism EU register →
Zinc contributes to normal carbohydrate metabolism EU register →
Zinc contributes to normal cognitive function EU register →
Zinc contributes to normal fertility and reproduction EU register →
Zinc contributes to normal macronutrient metabolism EU register →
Zinc contributes to normal metabolism of fatty acids EU register →
Zinc contributes to normal metabolism of vitamin A EU register →
Zinc contributes to normal protein synthesis EU register →
Zinc contributes to the maintenance of normal bones EU register →
Zinc contributes to the maintenance of normal hair EU register →
Zinc contributes to the maintenance of normal nails EU register →
Zinc contributes to the maintenance of normal skin EU register →
Zinc contributes to the maintenance of normal testosterone levels in the blood EU register →
Zinc contributes to the maintenance of normal vision EU register →
Zinc contributes to the normal function of the immune system EU register →
Zinc contributes to the protection of cells from oxidative stress EU register →
Zinc has a role in the process of cell division EU register →
Copper contributes to maintenance of normal connective tissues EU register →
Copper contributes to normal functioning of the nervous system EU register →
Copper contributes to normal hair pigmentation EU register →
Copper contributes to normal iron transport in the body EU register →
Copper contributes to normal skin pigmentation EU register →
Copper contributes to the normal function of the immune system EU register →
Copper contributes to the protection of cells from oxidative stress EU register →
Manganese contributes to normal energy-yielding metabolism EU register →
Manganese contributes to the maintenance of normal bones EU register →
Manganese contributes to the normal formation of connective tissue EU register →
Manganese contributes to the protection of cells from oxidative stress EU register →
Vitamin A contributes to normal iron metabolism EU register →
Vitamin A contributes to the maintenance of normal mucous membranes EU register →
Vitamin A contributes to the maintenance of normal skin EU register →
Vitamin A contributes to the maintenance of normal vision EU register →
Vitamin A contributes to the normal function of the immune system EU register →
Vitamin A has a role in the process of cell specialisation EU register →
Vitamin E contributes to the protection of cells from oxidative stress EU register →
Vitamin K contributes to normal blood clotting EU register →
Vitamin K contributes to the maintenance of normal bones EU register →
Thiamine contributes to normal energy-yielding metabolism EU register →
Thiamine contributes to normal functioning of the nervous system EU register →
Thiamine contributes to normal psychological function EU register →
Thiamine contributes to the normal function of the heart EU register →
Riboflavin contributes to normal energy-yielding metabolism EU register →
Riboflavin contributes to normal functioning of the nervous system EU register →
Riboflavin contributes to the maintenance of normal mucous membranes EU register →
Riboflavin contributes to the maintenance of normal red blood cells EU register →
Riboflavin contributes to the maintenance of normal skin EU register →
Riboflavin contributes to the maintenance of normal vision EU register →
Riboflavin contributes to the normal metabolism of iron EU register →
Riboflavin contributes to the protection of cells from oxidative stress EU register →
Riboflavin contributes to the reduction of tiredness and fatigue EU register →
Niacin contributes to normal psychological function EU register →
Niacin contributes to normal energy-yielding metabolism EU register →
Niacin contributes to normal functioning of the nervous system EU register →
Niacin contributes to the maintenance of normal mucous membranes EU register →
Niacin contributes to the maintenance of normal skin EU register →
Niacin contributes to the reduction of tiredness and fatigue EU register →
Vitamin B6 contributes to normal cysteine synthesis EU register →
Vitamin B6 contributes to normal energy-yielding metabolism EU register →
Vitamin B6 contributes to normal functioning of the nervous system EU register →
Vitamin B6 contributes to normal homocysteine metabolism EU register →
Vitamin B6 contributes to normal protein and glycogen metabolism EU register →
Vitamin B6 contributes to normal psychological function EU register →
Vitamin B6 contributes to normal red blood cell formation EU register →
Vitamin B6 contributes to the normal function of the immune system EU register →
Vitamin B6 contributes to the reduction of tiredness and fatigue EU register →
Vitamin B6 contributes to the regulation of hormonal activity EU register →
Folate contributes to normal amino acid synthesis EU register →
Folate contributes to normal blood formation EU register →
Folate contributes to normal homocysteine metabolism EU register →
Folate contributes to normal psychological function EU register →
Folate contributes to the normal function of the immune system EU register →
Folate contributes to the reduction of tiredness and fatigue EU register →
Folate has a role in the process of cell division EU register →
Diet Compatibility
- VeganYes
Yes — Paprika is vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianYes
Yes — Paprika is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Paprika is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Paprika is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Paprika is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Paprika is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Paprika is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Paprika is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoNo
No — Paprika is not keto-friendly (19.09 g net carbs per 100g, over the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbNo
No — Paprika is not low-carb (19.09 g net carbs per 100g, over the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarNo
No — Paprika is not low in sugar (10.34 g sugar per 100g, over the ≤5 g sugar bar).
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinYes
Yes — Paprika is high in protein (14.14 g protein per 100g, meets the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatNo
No — Paprika is not low-fat (12.89 g fat per 100g, over the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieNo
No — Paprika is not low-calorie (282 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
Per 100g, ground paprika has about 19g net carbs (total carbohydrate minus fiber), per USDA reference data.
In practice that number matters less than it looks: paprika is used in gram-level pinches, not by the cup, so the carb load in a typical serving is minimal. [6]Pure ground paprika — just dried, ground peppers — has no animal ingredients and no gluten, so it's naturally vegan, vegetarian, and gluten-free.
Pre-made seasoning blends labeled "paprika" can include anti-caking agents, salt, or other additives, though, so check the label on a blend before assuming the same. [7]Monash University's own low-FODMAP shopping guidance lists "most spices" (aside from garlic and onion) as low-FODMAP, and paprika — a plain ground pepper — falls in that category.
There's no paprika-specific Monash lab test behind this, though — it's a general-category classification, not a result tested on paprika itself. [8]Paprika comes from Capsicum annuum, in the nightshade family. True Capsicum allergy is rare, but when it happens, it often cross-reacts with other peppers — chili, bell pepper, cayenne — since they share the same core allergenic proteins.
Some Capsicum-allergic people also react to birch pollen or latex through shared protein families, and paprika dust has caused inhalant reactions in spice-mill workers. [9]
Health Benefits
A 2-week rat feeding study found dietary capsanthin — paprika's main red-orange pigment — raised plasma HDL ("good") cholesterol by 26%.
A related human pilot study confirmed capsanthin gets absorbed into blood plasma, but didn't test cholesterol directly. So this is animal-trial evidence — it doesn't establish the same effect in humans. [1]Regulators have set an acceptable daily intake of 24mg per kg of body weight per day for paprika extract (E160c), the concentrated color additive made from paprika.
A 2019 review found no genotoxic or carcinogenic potential at that intake level, consistent with whole pepper/paprika being considered safe at normal consumption amounts.
The same review also flags a case-control meta-analysis linking high spicy-pepper intake generally to increased gastric cancer risk — a separate, dose-dependent finding that shouldn't be flattened into one simple "paprika is safe" verdict. [2]In a 12-week human trial, a 9mg/day paprika-carotenoid supplement was linked to lower LDL and total cholesterol versus placebo.
That's a concentrated supplement dose, though — not the amount you'd get from cooking with paprika, so it doesn't show the same effect from ordinary spice use. [3]Dried spices, paprika included, have been flagged for possible lead, arsenic, or cadmium contamination depending on growing and processing conditions. Buying from a reputable brand is a reasonable way to reduce that risk. [4]
Storage & Buying Tips
Extension-service guidance recommends keeping ground paprika in an airtight container, in the dark, away from heat sources like the stove or dishwasher.
Stored that way, it holds peak color, aroma, and flavor for roughly 2 to 4 years — past that it won't turn unsafe, it just gradually loses potency. [5]
Frequently Asked Questions
Is paprika safe to consume during pregnancy?
No published evidence links spicy foods, peppers, or paprika at normal cooking amounts to fetal harm, per medically-reviewed pregnancy guidance.
The real issue is comfort, not safety: pregnancy hormones loosen the lower esophageal sphincter, so heartburn and indigestion get more likely after a spicy meal, especially in later trimesters.
Note this is general guidance about spicy pepper-based foods, not a study done specifically on paprika in pregnant people. [10]
How long does ground paprika last before losing flavor?
Ground paprika stays at peak quality for roughly 2 to 4 years when kept airtight, away from heat and light, per extension-service storage guidance.
Past that window it doesn't turn unsafe — it just fades, losing color, aroma, and punch over time. [5]
Does paprika contain high levels of vitamin C?
Fresh paprika peppers, yes — dried ground paprika, not really.
Hungarian biochemist Albert Szent-Györgyi isolated large amounts of vitamin C from fresh paprika peppers in the early 1930s, work that helped earn him the 1937 Nobel Prize.
That discovery used the fresh pepper, not the dried spice on your shelf.
USDA reference data puts dried ground paprika at just 0.9mg vitamin C per 100g. Most of it is lost in drying, so today's jar isn't a meaningful vitamin C source despite the historical link. [6]
What is the difference between sweet paprika and smoked paprika?
It comes down to what part of the pepper goes in, and how it's dried.
Sweet paprika uses mostly the pericarp — the pepper's flesh — with seeds removed, which keeps the flavor mild. Hotter versions keep some seeds and stalk tissue, which is what ramps up the pungency.
Smoking is a separate step, not a flavor variant of the above: peppers dried over oak (traditionally) become smoked paprika, or Spanish pimentón, with a smokiness plain paprika never gets. Pimentón itself splits into mild (dulce), medium (agridulce), and spicy (picante) grades. [7]
Found in these products
None of the products in our database currently contain Paprika.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Spices, paprika” (SR Legacy, fdcId 171329), updated 2026-08-27.
Research reviewed 2026-08-27.
- Aizawa et al., British Journal of Nutrition (2009-11-30)
- Hassan et al., Antioxidants (2019-10-08)
- Healthline — 8 Science-Backed Benefits of Paprika (2019-08-20)
- Center for Research on Ingredient Safety — In the news – Heavy Metals in Spices (2024-03-11)
- Storing Herbs and Spices
- Spices, paprika - Nutrients - SR Legacy | USDA FoodData Central
- Paprika (2026-08-09)
- Monash Fodmap — Low FODMAP Shopping List (2025-02-02)
- Takei et al., Allergy, Asthma & Immunology Research (2022-04-12)
- Healthline — Spicy Food in Pregnancy: Myths and Facts (2020-06-18)