scored 95/100
Also known as sweet paprika, ground paprika, capsicum annuum, pimenton
Paprika is a mild ground spice made from dried sweet red peppers, exceptionally rich in provitamin-A carotenoids, vitamin E and antioxidant pigments.
0.4 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 95.
Paprika is milled from dried, ripe, mild-to-sweet Capsicum annuum peppers and is defined more by its brilliant red color and deep carotenoid content than by heat. Per 100 g it provides about 282 kcal, 14 g protein, 54 g carbohydrate, 13 g fat and 35 g dietary fiber. Its standout feature is one of the highest vitamin A concentrations of any food: roughly 49,254 IU per 100 g, derived from a dense mix of carotenoid pigments including capsanthin, capsorubin, beta-carotene and zeaxanthin. Paprika is also a leading dietary source of vitamin E (~29 mg per 100 g), plus vitamin B6 (~2.1 mg), vitamin K (~80 mcg), iron (~21 mg), potassium (~2280 mg), magnesium and manganese. The carotenoids that give paprika its color are powerful lipid-phase antioxidants, and zeaxanthin in particular concentrates in the retina to support eye health. Unlike cayenne, paprika contains little capsaicin, so it delivers carotenoid and tocopherol benefits without significant heat, making it usable in generous amounts. In small culinary servings it adds negligible calories while supplying a concentrated, fat-soluble antioxidant package valued for eye, skin and cardiovascular support.
Zeaxanthin and beta-carotene concentrate in the macula, filtering high-energy blue light and quenching reactive oxygen species, while provitamin-A carotenoids convert to retinal needed for vision
Capsanthin, capsorubin and high vitamin E act in cell membranes and lipoproteins to interrupt lipid peroxidation chains and reduce oxidative damage
Carotenoid and tocopherol antioxidants limit LDL oxidation and inflammation, while high potassium supports healthy blood pressure regulation
Provitamin-A carotenoids supply retinoids essential for epithelial cell turnover and immune cell function, supporting skin and mucosal barriers
Paprika's carotenoids and vitamin E have no circadian dependency and are best consumed regularly with fat-containing meals for absorption.
Fasting-compatible
Culinary amounts are calorically negligible and fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower paprika is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Paprika is classified as a herbs & spices. Paprika is a mild ground spice made from dried sweet red peppers, exceptionally rich in provitamin-A carotenoids, vitamin E and antioxidant pigments.
Paprika scores 95/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin E, Vitamin B6, Iron. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.3 g of protein (~1% of the 50 g daily value).
Not really. A 2 g serving provides about 0.7 g of fiber (~2% of the 28 g daily value).
In a 2 g serving, paprika is highest in Vitamin A (~20% DV).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.4 g of net carbs (1.1 g total minus 0.7 g fiber).
Best any time of day. Paprika's carotenoids and vitamin E have no circadian dependency and are best consumed regularly with fat-containing meals for absorption.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating paprika alongside several other herbs & spices sources.
Paprika pairs nicely with: Pair with olive oil, butter or other fat because paprika's carotenoids and vitamin E are fat-soluble and poorly absorbed without lipids; Combine with eggs or dairy because their fat and choline complement paprika's carotenoid uptake and add to the antioxidant carotenoid pool; Use with vitamin-C-rich foods because vitamin C helps regenerate vitamin E, extending antioxidant protection.
Encyclopedia entries that supply the same signature nutrients paprika contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients paprikacontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.