Weeks ago, we talked about one of the most characteristic ingredients in our cuisine, garlic. At the same time, paprika can be noted as one of the essential spice in our gastronomy.
Paprika podwer is red and with special taste. It is used for seasoning a lot of dishes; it is a product obtained by grinding dry pepper. So today we are going to learn about its properties and utilities.
Paprika has lots of properties for the digestive tract, encourages digestion and provides us with an important amount of vitamins like: vitamin A, vitamin K, vitamin B6 and B5…also, it has magnesium, calcium, potassium, phosphate and fibre. It also contains a powerful antioxidant and anticarcinogenic called beta-carotene and bioflavonoids.
As it has a high potassium content, it regulates blood pressure, so it is beneficial for people who has high blood pressure.
In addition to it, paprika hasn’t got cholesterol, so it helps you to control cholesterol levels, wich it is healthy for our heart.
Gout patients can also use paprika in their diets because it reduces uric acid levels.
These are some of the most important benefits of our “beloved paprika”. We expect you will enjoy our advices. Click on the link to see a tasty recipe of cabbage with paprika http://rsabater.com/en/our-recipes/cabbage-salad/2/