The Paprika and its Benefits.

Paprika has large amounts of potassium, magnesium, zinc and calcium; In addition, pepper is rich in vitamins A and B, it contains a lot of vitamin C. In red peppers, vitamin C content is particularly high compared to other colored peppers.


The vitamin C content in paprika is beneficial for both eyes and skin. In addition to iron, paprika contains other essential mineral salts for our body, such as magnesium, potassium and phosphorus. It also contains folic acid and vitamin K. The presence of lutein and zeaxanthin is useful to protect eye health.

Paprika has a high content of vitamin A, beta carotene and lutein. It is rich in vitamins useful for protecting blood vessels, among which we find vitamin E. It contains vitamin B6, considered useful for preventing hair loss.

Because of their high vitamin C content, peppers also help prevent heart attacks and improve circulatory disorders.

The paprika also contains flavonoids and carotenes. Flavonoids have an antioxidant effect and, therefore, have a great impact on human health, because they act as radical scavengers in the body and reduce the risk of certain diseases.

Paprika has antibacterial properties. It contains iron, useful for preventing anemia, it is a source of antioxidants that help prevent the signs of aging and keep our bodies young. It can help improve circulation.

Paprika has anti-inflammatory, antibacterial and digestive properties; Due to its capsaicin content, lower than chili pepper, it helps lower blood pressure.

With the consumption of paprika, flavonoid levels increase and the risk of dying from cardiovascular disease can be reduced; on the other hand the carotenes present in the peppers act as protective antioxidants of the cells.

Paprika is mainly used as a remedy for osteoarthritis and in so-called ABC patches, which are used to relieve rheumatic pain. Even with problems like lumbago or migraine.

Peppers ensure beautiful skin, since the antioxidants they contain play a key role in preventing oxidation, vitamin C and beta-carotene play a crucial role as natural wrinkle retardants.

Paprika is mainly used to season and season soups, stews and rice. The taste of paprika is more pronounced if this spice is heated with a little oil before adding it to the dish chosen as a condiment. Try to implement this little trick the next time you want to season one of your dishes with paprika. This is the secret of the rich dishes of my grandmother and mother practices the stews and soups are superior and delicious.

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