Paprika
Last updated 4 Nov 2026
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Paprika is a ground spice made from dried peppers. The figures here are drawn from literature sources and describe the dried, powdered form. Per 100g, paprika provides 35g of fibre, 14g of protein and 13g of fat. It also contains vitamin A, at 4926µg retinol equivalent per 100g.
Fibre supports normal bowel function, while protein is needed for the growth and repair of body tissues. Vitamin A contributes to normal vision and immune function. Paprika is generally used in small amounts as a seasoning, so the amount of nutrients it contributes to a meal will be much lower than the values shown per 100g. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Fat | 13g |
of which saturates | 2.1g |
of which sugars | 10g |
35g | |
14g | |
Salt | 0.17g |
Alcohol | 0g |
Water | 11g |
Cholesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
4926µg | |
0µg | |
1mg | |
0.33mg | |
1.2mg | |
10mg | |
2.1mg | |
0µg | |
49µg | |
229mg | |
21mg | |
178mg | |
314mg | |
2280mg | |
Sodium | 68mg |
4.3mg | |
0.71mg | |
6µg |
About these figures
Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.