Paprika ntụ ntụ

A na-eji paprika eme ihe n'ọtụtụ efere n'ụwa niile. A na-ejikarị ya eme osikapa na agba osikapa, stew, na ofe, dị ka goulash, na na nkwadebe nke sausaji dị ka Spanish chorizo , agwakọta ya na anụ na ngwa nri ndị ọzọ. Na United States, a na-efesa paprika n'ọkụ ugboro ugboro na nri dị ka ihe ịchọ mma, mana ekpomeekpo dị n'ime ya. oleoresin a na-ebute ya nke ọma site na kpo oku na mmanụ.

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Okwu Mmalite ngwaahịa

A na-emepụta paprika n'ebe dị iche iche gụnyere Argentina, Mexico, Hungary, Serbia, Spain, Netherlands, China, na mpaghara ụfọdụ nke United States.
Paprika ntụ ntụ sitere na 40ASTA ruo 260ASTA na juru n'ọnụ na 10kg ma ọ bụ 25kg akwụkwọ akpa na ime PE akpa akara. N'ezie, a na-anabata ngwugwu ahaziri ahazi.

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.

Iji ngwaahịa

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.

Paprika nke anụ ahụ & pesticides na-enweghị ihe mgbakwunye ZERO na-ere ọkụ ugbu a na mba na mpaghara ndị na-enwe mmasị iji ya mgbe ị na-esi nri. Asambodo BRC, ISO, HACCP, HALAL na KOSHER dị.

Ọ bụrụ na ị nwere mmasị na ngwaahịa anyị, ị nwere ike ịhọrọ ịhapụ ozi gị ebe a, anyị ga-akpọtụrụ gị n'oge na-adịghị anya.