Paprika is a popular spice that’s made from either red peppers or chili peppers. Raw materials of paprika are native to Mexico, and it was only in the 16th century that it spread far and beyond its indigenous population. The great nutritional profile and health benefits could be the possible causes of its popularity:
Hydroponics of Paprika
The raw material for paprika preparation is red peppers or bell peppers, and their hydroponic cultivation relies on the following conditions:
Bell peppers require ample space, so a spacious hydroponic system like deep water culture would be ideal.
Warm temperature in the range of 65-75 °F promotes healthy and early pepper growth.
Increasing the rate of NPK fertilizer had a similar increasing effect on the yield of red pepper.
Nutritional Profile of Paprika
Paprika spice adds flavor and the following nutrients to your diet:
Carbohydrates and dietary fibers are the most abundant macronutrients found in the paprika spice. (FoodData Central, 2019)
Paprika hoards 229mg of calcium, while its potassium reserves run ten times as much as calcium.
Paprika has an ordinary vitamin profile. It only contains a considerable amount of vitamin B3 or niacin.
Health Benefits of Paprika
Paprika is a rich source of salicylic acid, which is the active ingredient in aspirin. And one study suggests that a daily low dose of aspirin prevents the incidence of colorectal cancer. The statistics indicate that the individuals having paprika in their diet reported a low incidence of colorectal cancer. (M.D., 2016 )
Chemistry of Paprika
Some of the important chemical features of paprika include essential oils, non-volatile oils, capsaicinoids, and carotenoids. (Anu, 2000)
Capsanthin and capsorubin are the two members of the carotenoid family that impart a red color to paprika. It derives its pungency from a group of vanillyl amides called capsaicinoids. And the characteristic aroma is owed to the presence of 2-methoxy-isobutyl pyrazine, a major essential oil component.
The raw material whole foods of paprika, chili, and red peppers, are rich in nutrients. But their nutritional value and flavor further enhance when crushed and combined to make paprika.
Anu, A. (2000). The chemistry of paprika. Capsicum & Eggplant Newsletter . Retrieved from https://www.cabdirect.org/cabdirect/abstract/20000316862
FoodData Central. (2019, April 1). Retrieved from U.S. DEPARTMENT OF AGRICULTURE: https://fdc.nal.usda.gov/fdc-app.html#/food-details/171329/nutrients
M.D., M. G. (2016 , December 12). Plants with Aspirin Aspirations. Retrieved from Nutrition Facts: https://nutritionfacts.org/video/plants-with-aspirin-aspirations/