Paprika
Carotenoids (vitamin A), antioxidants, color.
- Category
- Herbs & Spices
- Plate rating
- 82/100
- Glycemic index
- ≈0 (no carbs)
- Pesticide residue
- Lower
What paprika offers
- Carotenoids (vitamin A)
- Antioxidants
- Color
When to eat it
With any savory dish.
Tip
Smoked paprika adds depth; Hungarian is sweeter
Blood sugar
Contains little or no carbohydrate, so it has almost no direct effect on blood sugar. GI values are approximate and vary with ripeness, variety and preparation. If you manage diabetes, ask your care team how this food fits your plan.
Pesticide residue & peeling
Relative residue level: Lower — a rough guide, not a lab measurement. Rinse produce under running water before eating.
More herbs & spices
TurmericCurcumin pigment, anti-inflammatory compounds under study, warm flavor
CinnamonAntioxidants; studied for blood sugar, with mixed results
GingerHelps ease nausea, aids digestion, warming flavor
OreganoAntioxidants (carvacrol, thymol), vitamin K
BasilVitamin K, antioxidants, flavor
RosemaryAntioxidants (carnosic acid), flavor
Sources
- Nutrient data: USDA FoodData Central (search “Paprika”)
Last reviewed October 2026. How we rate foods.
General information only, not medical advice. If you take medicine or manage a health condition, check with your doctor, pharmacist or a registered dietitian before changing your diet. Read our medical disclaimer.