Organic Smoked Paprika – makes amazing fajitas.
Organic Smoked Paprika adds a characteristic smokey depth to any stew or casserole. The hot peppers are gently smoked to give them their flavour – then dried and ground into a powder. The sweet and hot dried peppers used are a dense source of nutrition and add warmth without being as spicy as cayenne and chilli powders. Peppers are one of the more heavily sprayed crops when it comes to pesticides so choosing organic is a good idea.
Smoked paprika is a national spice in Hungary and it is traditionally used in Goulash and Paprikash. Heating smoked paprika unlocks its flavour and it goes well in a wide range of warming dishes. It also tastes great sprinkled dry over dips and side dishes for a smokey flavour sensation.
Take a look at the nutritional content of this wonderful spice and you will see a whole host of reasons to add it to your cooking. Peppers are a rich source of nutrition so their dried powder boasts a wide range of nutrients in high levels, particularly B vitamins.
Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts.
The Nutritional Benefits of Organic Smoked Paprika.
Organic Smoked Paprika is a rich source of nutrition. It is high in Vitamin A, vitamin C, Vitamin E, Vitamin K, iron, magnesium, manganese, phosphorus, potassium, Thiamin(B1), niacin(B3) and riboflavin(B2). It is a source of calcium, zinc, folate(B9) and pantothenic acid(B5).
Vitamin C: This well known nutrient contributes to normal function of the immune system during and after intense physical exercise and is necessary for normal collagen formation. It is also essential to normal functioning of the immune system and the protection of cells from oxidative stress.
Vitamin E: This antioxidant contributes to the protection of cells from oxidative stress.
Vitamin A: This vitamin contributes to normal skin, vision and immunity.
Magnesium: This wonderful nutrient is often referred to as natures tranquilliser. It is necessary for the reduction of tiredness and fatigue and electrolyte balance. It is also needed for normal nervous system and muscle function.
Vitamin K: This nutrient is needed for the normal maintenance of bones and blood clotting.
B-Vitamins: This group of vitamins contribute to normal psychological function, normal function of the immune system and contribute to the reduction of tiredness and fatigue.
Copper: This trace mineral is needed to protect cells from oxidative stress and for normal function of the immune system. It also contributes to normal connective tissue and functioning of the nervous system.
Manganese: This vital nutrient contributes to the maintenance of normal bones, formation of connective tissue and the protection of cells from oxidative stress.
Iron: It is vital to get enough iron and many whole foods contain high levels of it. Iron contributes to normal cognitive function, immune system function, reduction of tiredness, energy-yielding metabolism, formation of red blood cells, transportation of oxygen and cell division.
Zinc: This nutrient contributes to normal function of the immune system and DNA synthesis. It also protects cells from oxidative stress which is so important in a world where our bodies are exposed to so many toxins daily
Calcium: It is a common myth that we need to eat dairy to get an adequate calcium intake. Many plant based foods boast high levels of it. Calcium is needed for the normal maintenance of bones and teeth and digestive enzyme function. It is also needed for normal energy-yielding metabolism and neurotransmission in the body.
Phosphorus: This abundant mineral contributes to energy-yielding metabolism, function of cell membranes and the maintenance of bones and teeth.
Potassium: This essential nutrient contributes to the normal functioning of the nervous system, muscle function and the normal maintenance of blood pressure.
|Typical Nutrient Values Per 100g:
|of which saturates
|of which sugars
|Typical Vitamin/Mineral Values Per 100g:
*High in = 30% or more of RI (reference intake) per 100g
*Source of = 15% or more of RI (reference intake) per 100g