United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02028, Spices, paprika
heading Nutrient Unit
Value per 100 g

tsp 2.3g

tbsp 6.8g
Proximates Water g 11.24 0.26 0.76
Proximates Energy kcal 282 6 19
Proximates Protein g 14.14 0.33 0.96
Proximates Total lipid (fat) g 12.89 0.30 0.88
Proximates Carbohydrate, by difference g 53.99 1.24 3.67
Proximates Fiber, total dietary g 34.9 0.8 2.4
Proximates Sugars, total g 10.34 0.24 0.70
Minerals Calcium, Ca mg 229 5 16
Minerals Iron, Fe mg 21.14 0.49 1.44
Minerals Magnesium, Mg mg 178 4 12
Minerals Phosphorus, P mg 314 7 21
Minerals Potassium, K mg 2280 52 155
Minerals Sodium, Na mg 68 2 5
Minerals Zinc, Zn mg 4.33 0.10 0.29
Vitamins Vitamin C, total ascorbic acid mg 0.9 0.0 0.1
Vitamins Thiamin mg 0.330 0.008 0.022
Vitamins Riboflavin mg 1.230 0.028 0.084
Vitamins Niacin mg 10.060 0.231 0.684
Vitamins Vitamin B-6 mg 2.141 0.049 0.146
Vitamins Folate, DFE µg 49 1 3
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 2463 57 167
Vitamins Vitamin A, IU IU 49254 1133 3349
Vitamins Vitamin E (alpha-tocopherol) mg 29.10 0.67 1.98
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 80.3 1.8 5.5
Lipids Fatty acids, total saturated g 2.140 0.049 0.146
Lipids Fatty acids, total monounsaturated g 1.695 0.039 0.115
Lipids Fatty acids, total polyunsaturated g 7.766 0.179 0.528
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0