scored 95/100
Also known as pimenton de la vera, spanish smoked paprika, ground smoked paprika, capsicum annuum
Smoked paprika is sweet red pepper dried over oak smoke and ground, carrying paprika's rich carotenoid and vitamin-E profile plus a deep smoky aroma.
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.
Smoked paprika, the Spanish pimenton de la Vera, is made from ripe Capsicum annuum peppers slowly dried over smoldering oak before being ground, giving it paprika's brilliant red carotenoid color with an intense smoky character. Its nutrition mirrors sweet paprika because the smoking process changes flavor far more than composition: per 100 g it provides about 282 kcal, 14 g protein, 54 g carbohydrate, 13 g fat and 35 g dietary fiber, with an exceptionally high vitamin A content of roughly 49,254 IU from carotenoid pigments such as capsanthin, capsorubin, beta-carotene and zeaxanthin. It is likewise a strong source of vitamin E (~29 mg), vitamin B6 (~2.1 mg), vitamin K (~80 mcg), iron (~21 mg), potassium (~2280 mg), magnesium and manganese. These fat-soluble carotenoids and tocopherols are robust lipid-phase antioxidants, and zeaxanthin selectively supports macular and eye health. Like sweet paprika it contains very little capsaicin, so it can be used generously for color, depth and a barbecue-like smokiness without heat. One nutritional caveat is that oak-smoking can deposit trace polycyclic aromatic hydrocarbons, though culinary quantities are small. In small servings smoked paprika adds negligible calories while delivering the same concentrated, fat-soluble antioxidant package as ordinary paprika alongside its distinctive flavor.
Zeaxanthin and beta-carotene accumulate in the macula to filter blue light and quench reactive oxygen species, while provitamin-A carotenoids supply retinal for vision
Capsanthin, capsorubin and high vitamin E interrupt lipid peroxidation in membranes and lipoproteins, reducing oxidative stress
Carotenoid and tocopherol antioxidants limit LDL oxidation while abundant potassium supports healthy blood pressure regulation
Provitamin-A carotenoids provide retinoids required for epithelial cell turnover and normal immune function, reinforcing skin and mucosal barriers
The carotenoids and vitamin E have no circadian dependency and are best taken regularly with fat-containing meals for absorption.
Fasting-compatible
Culinary amounts are calorically negligible and fasting-compatible; keep portions modest given trace smoke compounds.
Per 100 g of the default form. Bars show how much higher or lower smoked paprika is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Smoked Paprika is classified as a herbs & spices. Smoked paprika is sweet red pepper dried over oak smoke and ground, carrying paprika's rich carotenoid and vitamin-E profile plus a deep smoky aroma.
Smoked 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, smoked 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. The carotenoids and vitamin E have no circadian dependency and are best taken 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 smoked paprika alongside several other herbs & spices sources.
Smoked Paprika pairs nicely with: Pair with olive oil or other fat because smoked paprika's carotenoids and vitamin E require lipids for absorption; Use with beans, lentils and stews because its smoky depth mimics cured meat while adding plant-based carotenoid antioxidants; Combine with vitamin-C-rich peppers or citrus because vitamin C regenerates oxidized vitamin E for prolonged antioxidant action.
Encyclopedia entries that supply the same signature nutrients smoked paprika contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients smoked 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.