AngiochefSweet paprika
Sweet paprika is ground dried red pepper, unsmoked, the colour and gentle sweetness behind Spanish lentils, potatoes, octopus and countless stews. It is exceptionally rich in beta-carotene, lutein and zeaxanthin, carotenoids studied in laboratory research for their antioxidant activity, and in vitamin E. Stir it into warm oil off the heat for a few seconds - it scorches and turns bitter in seconds if the pan is too hot - or add it with the liquid. Choose unsmoked paprika, since smoked varieties carry combustion compounds, and a protected-origin label is a good sign of quality.
Polyols
SorbitolNot a source
Source: Not a source of sorbitol or excess fructose (structural classification)
What this means
This is sweet paprika's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot yet analysed
Excess fructoseNot a source
Source: Not a source of excess fructose (structural classification); total fructose not measured
What this means
These are sweet paprika's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.