TypeBase Blood Type Diet Values: paprika
TYPEBASE4 INDEX >> HERB/SPICE >>
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SCIENTIFIC NAME: CAPSICUM ANNUUM
Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grinding aromatic sweet red pepper pods. The pods are quite tough, so several grindings are necessary to produce the proper texture. The flavor of paprika can range from mild to pungent and hot, the color from bright orange-red to deep blood-red. Most commercial paprika comes from Spain, South America, California and Hungary, with the Hungarian variety considered by many to be superior. Indeed, Hungarian cuisine has long used paprika as a mainstay flavoring rather than simply as a garnish. All supermarkets carry mild paprikas, while ethnic markets must be searched out for the more pungent varieties. As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months.
Serving Size Analyzed: 1 tablespoon
GRAPH 1 (ABOVE). Total Calories (17) as part of a 2200 calorie daily dietary intake.
|Protein (0.885 grams per 1 tablespoon
|Fat (0.777 grams per 1 tablespoon
|Carbohydrate (3.3438 grams per 1 tablespoon
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
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- This food can be a significant source of vitamin A (3636.24 iu per 1 tablespoon
|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES||No data on this food.|
|CONTAMINATION||No data on this food.|
|IRRADIATION|| This food is typically irradiated in its dry form. Purchase from reputable sources. |
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS||No data on this food.|
|GLYCEMIC INDEX||No data on this food. |
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