Smoked Paprika Nutrition Benefits and Facts

Nutritional summary

Smoked paprika is a concentrated source of antioxidants, which are phytochemicals (plant-based compounds) that help neutralize free radicals and may reduce the risk of chronic disease .
Incorporating smoked paprika and other spices into meals can improve the palatability of vegetables and lean proteins, potentially making it easier to adhere to dietary patterns that are lower in saturated fat and total calories .
While spices like paprika are generally used for flavor, they contain active compounds with anti-inflammatory and antibacterial properties that contribute to the functional benefits of a plant-based diet .
One meta-analysis suggests that high consumption of chili peppers (the botanical family for paprika) may be a risk factor for certain gastrointestinal cancers, though this association is influenced by geographical region and other lifestyle factors like smoking and alcohol use .

Interesting fact

Traditional Spanish Pimentón de la Vera is smoked over oak wood for up to fifteen days to achieve its characteristic aroma and flavor profile.

Standout nutrients

EPIC

SOURCE

Vitamin A

EPIC

SOURCE

Iron

EPIC

SOURCE

Riboflavin (Vitamin B2)

EPIC

SOURCE

Dietary fibre

358

kcal per 100g

Protein14.4g

Fat12.9g

Carbs13.1g

Fiber27.9g

Sugar21.8g

Fat breakdown

Polyunsat8.09g

Monounsat1.45g

Saturated2.12g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Spices have low per-serving emissions due to minimal weight and long shelf stability.

Confidencemedium

Storage

Airtight Container

1–2 years

Flavor and color degrade over time

Cool Dark Place

1–2 years

Light and heat accelerate the loss of volatile oils

Flavour

Data & Sources

Harmonized from 2 validated sources

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis - PMC

[6]pmc.ncbi.nlm.nih.gov

The Influence of Herbs, Spices, and Regular Sausage and Chicken ...

[7]pmc.ncbi.nlm.nih.gov

Herbs and spices as functional food ingredients - ScienceDirect.com

[9]www.sciencedirect.comsciencedirect.com

Spices and Herbs Increase Vegetable Palatability Among Military Service Members - PMC

[10]pmc.ncbi.nlm.nih.gov

The total antioxidant content of more than 3100 foods, beverages ...

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

97.1

Version

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