Paprika hmoov

Paprika yog siv los ua cov khoom xyaw hauv ntau cov tais diav thoob plaws ntiaj teb. Nws yog feem ntau siv rau lub caij thiab xim nplej, stews, thiab kua zaub, xws li goulash, thiab nyob rau hauv kev npaj ntawm hnyuv ntxwm xws li Spanish chorizo, tov nrog nqaij thiab lwm yam txuj lom. Hauv Tebchaws Meskas, paprika feem ntau yog nchuav rau ntawm cov khoom noj uas yog garnish, tab sis cov tsw muaj nyob hauv cov oleoresin yog zoo dua coj tawm los ntawm cua sov nws nyob rau hauv cov roj.

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Paprika yog tsim nyob rau ntau qhov chaw xws li Argentina, Mexico, Hungary, Serbia, Spain, Netherlands, Tuam Tshoj, thiab qee thaj tsam ntawm Tebchaws Meskas.
Paprika hmoov ntau ntawm 40ASTA mus rau 260ASTA thiab ntim rau hauv 10kg lossis 25kg ntawv hnab nrog lub hnab PE sab hauv. Muaj tseeb lub pob customized tau txais tos.

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.

Khoom siv

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.

Peb lub ntuj & tshuaj tua kab dawb paprika nrog ZERO additive yog tam sim no kub muag rau lub teb chaws thiab cov cheeb tsam uas nyiam siv nws thaum ua noj. BRC, ISO, HACCP, HALAL thiab KOSHER daim ntawv pov thawj muaj.

Yog tias koj txaus siab rau peb cov khoom, koj tuaj yeem xaiv tawm koj cov ntaub ntawv ntawm no, thiab peb yuav tiv tauj koj sai sai.