National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 02028, Spices, paprika

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

tbsp
6.8g

tsp
2.3g
Proximates
Water g 11.24 0.76 0.26
Energy kcal 282 19 6
Protein g 14.14 0.96 0.33
Total lipid (fat) g 12.89 0.88 0.30
Carbohydrate, by difference g 53.99 3.67 1.24
Fiber, total dietary g 34.9 2.4 0.8
Sugars, total g 10.34 0.70 0.24
Minerals
Calcium, Ca mg 229 16 5
Iron, Fe mg 21.14 1.44 0.49
Magnesium, Mg mg 178 12 4
Phosphorus, P mg 314 21 7
Potassium, K mg 2280 155 52
Sodium, Na mg 68 5 2
Zinc, Zn mg 4.33 0.29 0.10
Vitamins
Vitamin C, total ascorbic acid mg 0.9 0.1 0.0
Thiamin mg 0.330 0.022 0.008
Riboflavin mg 1.230 0.084 0.028
Niacin mg 10.060 0.684 0.231
Vitamin B-6 mg 2.141 0.146 0.049
Folate, DFE µg 49 3 1
Vitamin B-12 µg 0.00 0.00 0.00
Vitamin A, RAE µg 2463 167 57
Vitamin A, IU IU 49254 3349 1133
Vitamin E (alpha-tocopherol) mg 29.10 1.98 0.67
Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamin D IU 0 0 0
Vitamin K (phylloquinone) µg 80.3 5.5 1.8
Lipids
Fatty acids, total saturated g 2.140 0.146 0.049
Fatty acids, total monounsaturated g 1.695 0.115 0.039
Fatty acids, total polyunsaturated g 7.766 0.528 0.179
Cholesterol mg 0 0 0
Other
Caffeine mg 0 0 0