Paprika lulú

A lo Paprika gẹgẹbi eroja ni ọpọlọpọ awọn ounjẹ jakejado agbaye. O ti wa ni akọkọ lo lati akoko ati awọ iresi, ipẹtẹ, ati awọn ọbẹ, gẹgẹbi goulash, ati ni igbaradi ti soseji gẹgẹ bi awọn Spanish chorizo , adalu pẹlu eran ati awọn miiran turari. Ni Orilẹ Amẹrika, awọn paprika nigbagbogbo ma bu omi ṣan lori awọn ounjẹ bi ohun ọṣọ, ṣugbọn adun ti o wa ninu oleoresin ti wa ni siwaju sii fe ni mu jade nipa alapapo o ni epo.

Kan si Bayi si isalẹ fifuye to pdf

Awọn alaye

Awọn afi

Ọja Ifihan

Paprika jẹ iṣelọpọ ni awọn aaye pupọ pẹlu Argentina, Mexico, Hungary, Serbia, Spain, Netherlands, China, ati diẹ ninu awọn agbegbe ti Amẹrika.
Paprika lulú ibiti lati 40ASTA to 260ASTA ati ki o aba ti ni 10kg tabi 25kg iwe apo pẹlu akojọpọ PE apo edidi. Dajudaju a ṣe itẹwọgba package ti a ṣe adani.

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.

Lilo ọja

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.

Awọn paprika ọfẹ ati awọn ipakokoropaeku ti ara wa pẹlu aropọ ZERO ti wa ni tita gbona ni bayi si awọn orilẹ-ede ati agbegbe ti o nifẹ lati lo nigba sise. BRC, ISO, HACCP, HALAL ati awọn iwe-ẹri KOSHER wa.

Ti o ba nifẹ si awọn ọja wa, o le yan lati fi alaye rẹ silẹ nibi, ati pe a yoo kan si ọ laipẹ.