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Nutrient content per 100 g
Delicious season
Paprika
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* Display the yearly calendar with each number
Commentary on vegetables
- It does not smell blue and is delicious when cooked raw or baked
- There are colorful colors such as red, yellow, orange, etc.
- Rich in vitamin C and carotene
- Nutrients vary by color
- Cooking with oil increases carotene absorption
Good things to eat together
- Stress relief = olive oil
- Blood circulation promotion = turnip ・leek
Preservation method
- Put it in a plastic bag and store it in the vegetable room
- Slowly cut the cut with running water, cut it well and store it in a bag.
- Frozen storage damages the texture and taste
recipe
- salad
- Fried food
- Paprika sauce
- Massa (Portuguese seasoning)
- Grilled paprika
- vinegared food
Food composition table
Per 100g edible portion
Sweet peppers（raw） red
| Waste rate | 10% |
| Energy | 30㎉ |
| moisture | 91.1ｇ |
| Protein | 1.0ｇ |
| Lipid | 0.2ｇ |
| Carbohydrate | 7.2ｇ |
| Sodium | – |
| Potassium | 210㎎ |
| Calcium | 7㎎ |
| Magnesium | 10㎎ |
| Rin | 22㎎ |
| iron | 0.4㎎ |
| Zinc | 0.2㎎ |
| Copper | 0.03㎎ |
| Manganese | 0.13㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 940㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 4.3㎎ |
| Vitamin K | 7㎍ |
| Vitamin B1 | 0.06㎎ |
| Vitamin B2 | 0.14㎎ |
| Niacin | 1.2㎎ |
| Vitamin B6 | 0.37㎎ |
| Vitamin B12 | – |
| Folic acid | 68㎍ |
| Pantothenic acid | 0.28㎎ |
| Biotin | – |
| Vitamin C | 170㎎ |
| Dietary fiber(aggregate amount） | 1.6ｇ |
Quoted from the Japanese food standard composition table 2015 edition