Paprika ground

Food number: 11182
Food type: Food
Processing method: Dried
Ingredient class: Dried spices
Food use class: Spices
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		36%
protein, total		19%
carbohydrate, available		23%
alcohol		0%
fibre, total		22%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		13%
starch, total		10%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1344 (321)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	18.3	g	other method type	food composition table	425
fat, total	13.0	g	other method type	food composition table	148
protein, total	14.8	g	other method type	food composition table	148
alcohol	0	g	estimated according to logical deduction	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	8.0	g	calculated, generic	value created within host-system
sugars, total	10.3	g	other method type	food composition table	425
sucrose	0.8	g	other method type	food composition table	505
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	6.7	g	other method type	food composition table	505
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	37.4	g	other method type	food composition table	425
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	2.6	g	other method type	food composition table	505
maltose	0	g	other method type	food composition table	505
galactose	0.2	g	other method type	food composition table	505
Fat
fatty acids, total	0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	other method type	food composition table	425
Minerals
sodium	0	mg	calculated as recipe	value created within host-system
selenium, total	4.0	µg	other method type	food composition table	505
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	2626.2	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	estimated according to logical deduction	value created within host-system
vitamin E alphatocopherol	29.8	mg	summation from constituent components	value created within host-system
vitamin K, total	80.30	µg	other method type	food composition table	505
carotenoids, total	48759.0	µg	summation from constituent components	value created within host-system

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