National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
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Full Report (All Nutrients)

Nutrient data for 02028, Spices, paprika

Basic Report Statistics Report
Food Group: Spices and Herbs
Scientific Name:  Capsicum annuum
Carbohydrate Factor: 2.35   Fat Factor: 8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
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Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g		 # of Data Points Std. Error
tbsp
6.8g
tsp
2.3g
Proximates
Water 1 2 g 11.24 3 0.471 0.76 0.26
Energy kcal 282 -- -- 19 6
Energy kJ 1181 -- -- 80 27
Protein 1 2 g 14.14 3 0.158 0.96 0.33
Total lipid (fat) 1 2 g 12.89 3 0.304 0.88 0.30
Ash 1 2 g 7.74 3 0.175 0.53 0.18
Carbohydrate, by difference g 53.99 -- -- 3.67 1.24
Fiber, total dietary 1 2 g 34.9 3 3.233 2.4 0.8
Sugars, total 2 g 10.34 1 -- 0.70 0.24
Sucrose 2 g 0.81 1 -- 0.06 0.02
Glucose (dextrose) 2 g 2.63 1 -- 0.18 0.06
Fructose 2 g 6.71 1 -- 0.46 0.15
Lactose 2 g 0.00 1 -- 0.00 0.00
Maltose 2 g 0.00 1 -- 0.00 0.00
Galactose 2 g 0.19 1 -- 0.01 0.00
Minerals
Calcium, Ca 1 2 mg 229 3 5.667 16 5
Iron, Fe 1 2 4 mg 21.14 4 1.150 1.44 0.49
Magnesium, Mg 1 2 mg 178 3 3.000 12 4
Phosphorus, P 1 2 mg 314 3 3.333 21 7
Potassium, K 1 2 mg 2280 3 120.000 155 52
Sodium, Na 1 2 mg 68 3 4.033 5 2
Zinc, Zn 1 2 4 mg 4.33 4 1.948 0.29 0.10
Copper, Cu 1 2 4 mg 0.713 4 0.167 0.048 0.016
Manganese, Mn 1 2 4 mg 1.590 4 0.268 0.108 0.037
Selenium, Se 2 µg 6.3 1 -- 0.4 0.1
Vitamins
Vitamin C, total ascorbic acid 6 mg 0.9 2 -- 0.1 0.0
Thiamin 1 2 mg 0.330 3 0.046 0.022 0.008
Riboflavin 1 2 mg 1.230 3 0.017 0.084 0.028
Niacin 1 2 mg 10.060 3 0.073 0.684 0.231
Pantothenic acid 1 2 mg 2.510 3 0.173 0.171 0.058
Vitamin B-6 1 2 3 mg 2.141 5 0.993 0.146 0.049
Folate, total 2 µg 49 1 -- 3 1
Folic acid µg 0 -- -- 0 0
Folate, food µg 49 1 -- 3 1
Folate, DFE µg 49 -- -- 3 1
Choline, total 2 mg 51.5 -- -- 3.5 1.2
Betaine 2 mg 7.1 1 -- 0.5 0.2
Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamin A, RAE µg 2463 -- -- 167 57
Retinol µg 0 -- -- 0 0
Carotene, beta 1 2 5 7 µg 26162 8 6757.275 1779 602
Carotene, alpha 1 2 µg 595 3 24.257 40 14
Cryptoxanthin, beta 1 2 5 µg 6186 5 3717.737 421 142
Vitamin A, IU IU 49254 -- -- 3349 1133
Lycopene 1 2 µg 0 3 0.000 0 0
Lutein + zeaxanthin 1 2 5 µg 18944 5 8560.636 1288 436
Vitamin E (alpha-tocopherol) 2 mg 29.10 1 -- 1.98 0.67
Vitamin E, added mg 0.00 -- -- 0.00 0.00
Tocopherol, beta 2 mg 0.35 1 -- 0.02 0.01
Tocopherol, gamma 2 mg 3.54 1 -- 0.24 0.08
Tocopherol, delta 2 mg 0.25 1 -- 0.02 0.01
Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamin D IU 0 -- -- 0 0
Vitamin K (phylloquinone) 2 µg 80.3 1 -- 5.5 1.8
Lipids
Fatty acids, total saturated g 2.140 -- -- 0.146 0.049
4:0 2 g 0.000 1 -- 0.000 0.000
6:0 2 g 0.000 1 -- 0.000 0.000
8:0 2 g 0.000 1 -- 0.000 0.000
10:0 2 g 0.000 1 -- 0.000 0.000
12:0 2 g 0.068 1 -- 0.005 0.002
13:0 2 g 0.000 1 -- 0.000 0.000
14:0 2 g 0.172 1 -- 0.012 0.004
15:0 2 g 0.000 1 -- 0.000 0.000
16:0 2 g 1.468 1 -- 0.100 0.034
17:0 2 g 0.000 1 -- 0.000 0.000
18:0 2 g 0.337 1 -- 0.023 0.008
20:0 2 g 0.047 1 -- 0.003 0.001
22:0 2 g 0.047 1 -- 0.003 0.001
24:0 2 g 0.000 1 -- 0.000 0.000
Fatty acids, total monounsaturated g 1.695 -- -- 0.115 0.039
14:1 2 g 0.000 1 -- 0.000 0.000
15:1 2 g 0.000 1 -- 0.000 0.000
16:1 undifferentiated 2 g 0.069 1 -- 0.005 0.002
17:1 2 g 0.000 1 -- 0.000 0.000
18:1 undifferentiated 2 g 1.603 -- -- 0.109 0.037
18:1 c 2 g 1.603 1 -- 0.109 0.037
18:1 t 2 g 0.000 1 -- 0.000 0.000
20:1 2 g 0.023 1 -- 0.002 0.001
22:1 undifferentiated 2 g 0.000 1 -- 0.000 0.000
24:1 c 2 g 0.000 1 -- 0.000 0.000
Fatty acids, total polyunsaturated g 7.766 -- -- 0.528 0.179
18:2 undifferentiated 2 g 7.314 1 -- 0.497 0.168
18:3 undifferentiated 2 g 0.453 -- -- 0.031 0.010
18:3 n-3 c,c,c (ALA) 2 g 0.453 1 -- 0.031 0.010
18:3 n-6 c,c,c 2 g 0.000 1 -- 0.000 0.000
18:4 g 0.000 -- -- 0.000 0.000
20:2 n-6 c,c 2 g 0.000 1 -- 0.000 0.000
20:3 undifferentiated 2 g 0.000 1 -- 0.000 0.000
20:4 undifferentiated 2 g 0.000 1 -- 0.000 0.000
20:5 n-3 (EPA) 2 g 0.000 1 -- 0.000 0.000
22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
22:6 n-3 (DHA) 2 g 0.000 1 -- 0.000 0.000
Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Fatty acids, total trans-monoenoic g 0.000 -- -- 0.000 0.000
Cholesterol mg 0 -- -- 0 0
Phytosterols mg 175 -- -- 12 4
Amino Acids
Tryptophan 2 g 0.070 -- -- 0.005 0.002
Threonine 2 g 0.490 -- -- 0.033 0.011
Isoleucine 2 g 0.570 -- -- 0.039 0.013
Leucine 2 g 0.920 -- -- 0.063 0.021
Lysine 2 g 0.690 -- -- 0.047 0.016
Methionine 2 g 0.200 -- -- 0.014 0.005
Cystine 2 g 0.230 -- -- 0.016 0.005
Phenylalanine 2 g 0.610 -- -- 0.041 0.014
Tyrosine 2 g 0.380 -- -- 0.026 0.009
Valine 2 g 0.750 -- -- 0.051 0.017
Arginine 2 g 0.890 -- -- 0.061 0.020
Histidine 2 g 0.250 -- -- 0.017 0.006
Alanine 2 g 0.640 -- -- 0.044 0.015
Aspartic acid 2 g 2.850 -- -- 0.194 0.066
Glutamic acid 2 g 2.260 -- -- 0.154 0.052
Glycine 2 g 0.780 -- -- 0.053 0.018
Proline 2 g 2.310 -- -- 0.157 0.053
Serine 2 g 0.610 -- -- 0.041 0.014
Hydroxyproline 2 g 0.000 1 -- 0.000 0.000
Other
Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Caffeine mg 0 -- -- 0 0
Theobromine mg 0 -- -- 0 0
Sources of Data
1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program, Wave 9p , 2005  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 6h , 2002  Beltsville MD  
3S.W. Leonard, K. Hardin, J.E. Leklem Vitamin B-6 Content of Spices , 2001 Journal of Food Composition and Analysis 14   pp.163-167
4M. 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   pp.254-258
5M.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   pp.1555-1560
6Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 13x , 2009  Beltsville MD  
7H.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   pp.365-372

LanguaL Code(s)
  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1353 PAPRIKA
  • C0139 FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED
  • E0106 FINELY GROUND
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0116 DEHYDRATED OR DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION
National Nutrient Database for Standard Reference
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