Paprika pauka

Hoʻohana ʻia ka paprika ma ke ʻano he mea hoʻohui i nā kīʻaha he nui a puni ka honua. Hoʻohana nui ʻia ia i ke kau a waiho i ka laiki, nā kīʻaha, a me nā sopa, e like me goulash, a i ka hoomakaukau ana o soisa e like me ka Spanish chorizo, i hui pū ʻia me nā ʻiʻo a me nā mea ʻala ʻē aʻe. Ma ʻAmelika Hui Pū ʻIa, kāpīpī pinepine ʻia ka paprika ma luna o nā meaʻai i mea hoʻonani, akā ʻo ka ʻono i loko o ka meaʻai. oleoresin ʻoi aku ka maikaʻi o ka lawe ʻia ʻana ma ka hoʻomehana ʻana i ka ʻaila.

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Nā kikoʻī

Nā huaʻōlelo

Hoʻolauna Huahana

Hana ʻia ka paprika ma nā wahi like ʻole e like me Argentina, Mexico, Hungary, Serbia, Sepania, Netherlands, Kina, a me kekahi mau wahi o ʻAmelika Hui Pū ʻIa.
ʻO ka pauka paprika mai 40ASTA a 260ASTA a hoʻopaʻa ʻia i loko o 10kg a i ʻole 25kg ʻeke pepa me ka ʻeke PE i hoʻopaʻa ʻia. ʻOiaʻiʻo ua hoʻokipa ʻia ka pūʻolo i hoʻopili ʻia.

In a reference serving amount of one teaspoon (2 grams), paprika supplies 6 calories, is 10% water, and provides 21% of the Daily Value of vitamin A.It provides no other nutrients in significant content.

Hoohana Huahana

The red, orange, or yellow color of paprika powder derives from its mix of carotenoids. Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. One study found high concentrations of zeaxanthin in orange paprika. The same study found that orange paprika contains much more lutein than red or yellow paprika.

Ke kūʻai nui ʻia nei kā mākou paprika kūlohelohe a me nā pesticides me ZERO additive i nā ʻāina a me nā ʻāpana makemake e hoʻohana i ka wā kuke. Loaʻa nā palapala BRC, ISO, HACCP, HALAL a me KOSHER.

Inā makemake ʻoe i kā mākou huahana, hiki iā ʻoe ke koho e waiho i kāu ʻike ma aneʻi, a e hoʻopili koke mākou iā ʻoe.