Vitamins and mineral salts, digestive, antioxidant, analgesic and anti-rheumatic properties, fat-burning food, helpful to keep under control the levels of cholesterol.
Paprika is a spice obtained from the pepper, Capsicum annuum, which is dried and then minced after the most inner white part and the seeds have been removed. It is precisely this step that differentiates paprika from chili powder, which is instead minced with all the seeds and the white part, called placentas where the capsaicin, the substance that gives the spiciness, is concentrated. There are two types of paprika, the sweet paprika obtained by removing completely seeds and placentas, and the hot paprika, in which just a part of seeds are minced. Paprika is rich in vitamins, including A, important for skin health, C, E, group B and mineral salts such as iron, magnesium, phosphorus, manganese, potassium. This spice is also rich in antioxidants, it has antiseptic, digestive, tonic and anti-fermentative properties, it is a fat burning food with a cholesterol-lowering and metabolism stimulating action, is able to improve blood circulation, strengthens the circulatory system and has analgesic and anti-rheumatic properties. You can add paprika in order to make your dishes tastier and to add a bit more health! Limit this spice consumption if you are suffering from colitis and ask your doctor if you are taking a medication to avoid possible interactions.