Cumin vs. Paprika — Health Impact and Nutrition Comparison

Macronutrients and Calories

As can be seen from the macronutrient comparison charts below, carbs are the predominant macronutrient in both spices. Paprika consists of 54% carbs, while cumin consists of 44% carbs. 

Given that the serving sizes for both cumin seeds and paprika are very small as they are mostly used as seasonings, the differences in macronutrients are not relevant in the context of the daily recommended amount of nutrients and calories.

Macronutrient Comparison

Macronutrient breakdown side-by-side comparison

Cumin

2

Protein: 17.81 g

Fats: 22.27 g

Carbs: 44.24 g

Water: 8.06 g

Other: 7.62 g

Paprika

3

Protein: 14.14 g

Fats: 12.89 g

Carbs: 53.99 g

Water: 11.24 g

Other: 7.74 g

Contains more ProteinProtein	+26%
Contains more FatsFats	+72.8%

Contains more CarbsCarbs	+22%
Contains more WaterWater	+39.5%

~equal in Other ~7.74g

Vitamins

A single serving of neither of these spices provides significant amounts of vitamins to contribute to your daily needs; however, they still do contain various vitamins that we can discuss here. 

Paprika contains significantly higher amounts of Vitamin E, Vitamin A, Vitamin B2, Vitamin B3, Vitamin K, and Vitamin B6 when compared to cumin seeds.

Specifically, paprika contains 39 times more Vitamin A, 15 times more Vitamin K, and 9 times more Vitamin E. On the other hand, cumin seeds contain slightly more amounts of Vitamin B1 and Vitamin C. 

Both of these spices completely lack Vitamin D and Vitamin B12. While paprika contains some amounts of Vitamin B5, cumin seeds are completely absent in that vitamin as well.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Cumin

2

Paprika

9

Contains more Vitamin CVitamin C	+755.6%
Contains more Vitamin B1Vitamin B1	+90.3%

Contains more Vitamin AVitamin A	+3778.3%
Contains more Vitamin EVitamin E	+773.9%
Contains more Vitamin B2Vitamin B2	+276.1%
Contains more Vitamin B3Vitamin B3	+119.7%
Contains more Vitamin B6Vitamin B6	+392.2%
Contains more Vitamin KVitamin K	+1387%
Contains more FolateFolate	+390%
Contains more CholineCholine	+108.5%

~equal in Vitamin D ~0µg

~equal in Vitamin B12 ~0µg

Minerals

As discussed above, single servings of these spices do not contribute any significant amounts of vitamins or minerals to your daily need; however, we can still discuss their differences. 

Cumin seeds provide 4 times more calcium, 3 times more iron, as well as more magnesium, phosphorus, zinc, and copper when compared to paprika.

However, paprika provides slightly less sodium and more potassium and selenium than cumin seeds.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Cumin

6

Paprika

3

Contains more MagnesiumMagnesium	+105.6%
Contains more CalciumCalcium	+306.6%
Contains more IronIron	+213.9%
Contains more CopperCopper	+21.6%
Contains more PhosphorusPhosphorus	+58.9%
Contains more ManganeseManganese	+109.6%

Contains more PotassiumPotassium	+27.5%
Contains less SodiumSodium	-59.5%
Contains more SeleniumSelenium	+21.2%

~equal in Zinc ~4.33mg

Glycemic Index

The estimated glycemic indexes of cumin and paprika are 0. Both are considered low-GI foods.

Acidity

One way to understand the acidity of foods is through their potential renal acid load (PRAL) value, which shows how much acid or base the given food produces inside the organism. 

Based on our calculations, the PRAL values of cumin seeds and paprika are -32 and -36.9, respectively, which means paprika has greater potential to alkalize the body. 

Diabetes

Several studies have found that cumin helps to reduce blood glucose levels. In alloxan-induced diabetic rats, cumin supplementation resulted in a significant decrease in blood glucose and an increase in total hemoglobin and glycosylated hemoglobin (1).

Paprika contains capsaicin, a chemical compound first isolated from chili peppers. Capsaicin is used to treat psoriasis and diabetic neuropathy as a topical treatment (2).

Cardiovascular Health

Section reviewed by cardiologist Astghik Grigoryan

Paprika contains capsaicin, which is responsible for its spiciness. Research suggests that capsaicin may help lower blood pressure, improve blood circulation, and reduce LDL ("bad" cholesterol) levels, all of which are beneficial for cardiovascular health (3, 4). 

It’s important to note that similar changes associated with improving lipid profiles were observed with Simvastatin (4).

Additionally, paprika is rich in antioxidants like carotenoids, which can help reduce oxidative stress and inflammation, potentially lowering the risk of atherosclerosis, a main cause of coronary heart disease (5, 6). 

On the other hand, cumin contains phytosterols, which may help reduce cholesterol absorption in the gut, thus potentially lowering LDL levels. Cumin also contains antioxidants like flavonoids, which have been associated with cardiovascular benefits such as reducing inflammation and improving blood vessel function (7, 8). 

In summary, both paprika and cumin can contribute to cardiovascular health through different mechanisms, including their antioxidant effects and cholesterol management. It's important to consider their overall impact as part of a balanced diet and healthy lifestyle.

Anti-inflammatory Effects

Curcumin is a bioactive compound found in cumin. Curcumin is a potent antioxidant that also has anti-inflammatory properties. Curcumin has been shown in studies to inhibit free radical activity while increasing the activity of other antioxidants (9).

Allergy

A compound known as profilin in cumin can cause an allergic reaction. Cumin allergy can also aggravate pollen allergies. Symptoms usually include itching and tingling in the mouth.

Paprika allergy symptoms are typically mild, but severe paprika allergies can result in anaphylaxis, so it is critical to be tested if you have a history of food allergies (10).