Paprika phofo

Paprika e sebelisoa e le motsoako lijana tse ngata lefatšeng ka bophara. Haholo-holo e sebelisetsoa ho noa le ho mebala raese, sechu, le sopho, joalo ka goulash, le tokisetsong ea boroso tse kang chorizo ea Spain, e kopantsoeng le nama le linōko tse ling. United States, paprika hangata e fafatsoa e le tala lijong e le mokhabiso, empa tatso e ka har'a oleoresin e hlahisoa ka mokhoa o atlehileng haholoanyane ka ho e futhumatsa ka oli.

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Lintlha

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Kenyelletso ea Sehlahisoa

Paprika e hlahisoa libakeng tse fapaneng ho kenyeletsa Argentina, Mexico, Hungary, Serbia, Spain, Netherlands, China le libakeng tse ling tsa United States.
Paprika phofo e tloha ho 40ASTA ho ea ho 260ASTA 'me e pakiloe ka mokotleng oa pampiri oa 10kg kapa 25kg o nang le mokotla o ka hare oa PE o tiisitsoeng. Ka sebele sephutheloana se hlophisitsoeng se amoheloa.

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.

Tšebeliso ea Sehlahisoa

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 ea rona ea mahala ea tlhaho le chefo e bolaeang likokoanyana e nang le ZERO additive e se e rekisoa haholo linaheng le literekeng tse ratang ho e sebelisa ha u pheha. Litifikeiti tsa BRC, ISO, HACCP, HALAL le KOSHER lia fumaneha.

Haeba u thahasella lihlahisoa tsa rona, u ka khetha ho siea lintlha tsa hau mona, 'me re tla buisana le uena haufinyane.