Paprika pauta

Paprika o loʻo faʻaaogaina e avea o se meaʻai i le tele o ipu i le lalolagi atoa. E masani ona faʻaaogaina e faʻamalama ma valivali araisa, suti, ma sou, pei o goulash, ma i le sauniuniga o sosisi e pei o le Spanish chorizo, faʻafefiloi ma aano o manu ma isi mea manogi. I le Iunaite Setete, o paprika e masani ona sausauina mata i luga o meaʻai e fai ma teuteu, ae o le tofo o loʻo i totonu oleoresin e sili atu ona lelei le aumaia i fafo e ala i le faʻamafanafanaina i le suauu.

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Fa'amatalaga

Fa'ailoga

Folasaga o oloa

Paprika e gaosia i nofoaga eseese e aofia ai Atenitina, Mekisiko, Hanikeri, Serbia, Sepania, Netherlands, Saina, ma nisi o itulagi o le Iunaite Setete.
Paprika paʻu mai le 40ASTA i le 260ASTA ma faʻapipiʻiina i le 10kg poʻo le 25kg taga pepa faʻatasi ai ma totonu PE ato faʻamaufaʻailoga. E mautinoa lava e faʻafeiloaʻi le afifi faʻapitoa.

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.

Fa'aaogaina o Mea

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.

O a matou paprika e leai ni vailaau fa'alenatura ma fa'ama'i fa'ama'i fa'atasi ai ma le ZERO fa'aopoopo ua fa'atau atu nei i atunu'u ma itumalo e fiafia e fa'aoga pe a kuka. BRC, ISO, HACCP, HALAL ma KOSHER tusipasi e maua.

Afai e te fiafia i a matou oloa, e mafai ona e filifili e tuʻu lau faʻamatalaga iinei, ma o le a matou fesoʻotaʻi ma oe i se taimi lata mai.