TypeBase Blood Type Diet Values: paprika
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TYPEBASE4 INDEX >> HERB/SPICE >>




PAPRIKA



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SCIENTIFIC NAME: CAPSICUM ANNUUM






General Description:

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.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



< (17)



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.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        TYPE O:
        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

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          SPECIAL NOTE:
          • This food can be a significant source of vitamin A (3636.24 iu per 1 tablespoon .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATION This food is typically irradiated in its dry form. Purchase from reputable sources.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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