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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Sweet Hungarian Paprika is very healthy as it is packed with antioxidants and essential vitamins. It is particularly high in Vitamin A and Vitamin E, which support eye health, immune function, and skin health.
The primary benefits include its high antioxidant content, which protects cells from damage, and its anti-inflammatory properties. It is also a good source of iron, which contributes to healthy red blood cell formation.
Per 100g, it contains 282 calories and 53.9g of carbohydrates. However, because it is used in very small quantities (typically 1-2 teaspoons), its actual contribution to your daily caloric and carb intake is negligible.
Yes, Sweet Hungarian Paprika is naturally vegan and gluten-free. It is a pure spice made from ground dried peppers, making it suitable for almost all dietary restrictions.
Yes, it is keto-friendly. While it contains 53.9g of carbs per 100g, a standard serving size of one teaspoon contains less than 2 grams of net carbs, which fits easily into a low-carb or ketogenic diet.
It has a rich, complex, and slightly sweet pepper flavor with a bright, fruity profile. Unlike smoked paprika, it lacks smokiness, and unlike hot paprika, it provides deep flavor without significant heat.
It is the star ingredient in dishes like Goulash and Chicken Paprikash. To maximize its flavor and vibrant red color, lightly toast the spice in oil or fat at the start of cooking, but be careful not to burn it as it can turn bitter.
Sweet Hungarian Paprika is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 13.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring sweet hungarian paprika with step-by-step instructions.
Browse recipes →You can substitute it with regular 'sweet' paprika, though the flavor may be less intense. Avoid substituting it with smoked paprika unless you want a smoky taste, or hot paprika unless you want to add significant spice to the dish.
Store it in an airtight container in a cool, dark place away from direct sunlight and heat. To preserve its vibrant red color and delicate oils for longer, some cooks prefer to store it in the refrigerator.
While it doesn't technically expire, it loses its potency and flavor after about 6 to 12 months. If the powder has turned a dull brown color or no longer has a sweet, peppery aroma when rubbed between your fingers, it is time to replace it.