Paprika vs. Cumin — Health Impact and Nutrition Comparison

Summary

Paprika provides more Vitamin A, Vitamin E, Vitamin B6, fiber, Vitamin B2, Vitamin K, and potassium. It is also lower in sodium.

On the other hand, cumin contains more iron, manganese, calcium, and magnesium. Cumin is also lower in sugars and saturated fat than paprika.

Introduction

This article will discuss the main differences in the nutrition of paprika and cumin, focusing on their health impact.

What's The Actual Difference?

Cumin and paprika have different colors and tastes. Firstly, paprika is a dried form of peppers, particularly bell peppers. Besides, the spice flavor can range from mild and sweet to extremely hot. Paprika spice has a mild and sweet flavor. Cumin spice is the dried seeds of the Cuminum herb. Cumin has an earthy, spicy, and slightly bitter flavor. Cumin is brown.

Nutrition

You can find nutritional infographics at the bottom of this page that visually show the differences between cumin and paprika spices.

Calories

Cumin has 375 calories per 100g, whereas paprika contains 282 calories per 100g. Both are considered low-calorie food; however, usually, spices are consumed in tiny amounts, so calories don't matter much.

Fats

Cumin has 22.27g of fats per 100g, whereas paprika provides 12.89g of fat.

Carbs

Cumin spice contains 44.24g of carbs per 100g, of which 10.5g is fiber, and the rest are net carbs.

Paprika contains only 53.99g of net carbs, of which 34.9g is fiber and 19.09g are net carbs. Paprika falls in the range of the top 7% of foods as a source of fiber.

Cholesterol

Both paprika and cumin have no cholesterol.

Minerals

Cumin has three times more calcium, two times more iron, and more magnesium, phosphorus, zinc, and copper.

Cumin fall in the range of the top 2% of foods as a source of iron.

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

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.

Paprika

3

:

7

Cumin

Contains more Potassium +27.5%

Contains less Sodium -59.5%

Contains more Selenium +21.2%

Contains more Calcium +306.6%

Contains more Iron +213.9%

Contains more Magnesium +105.6%

Contains more Phosphorus +58.9%

Contains more Zinc +10.9%

Contains more Copper +21.6%

Contains more Manganese +109.6%

Paprika

Cumin

Contains more Potassium +27.5%

Contains less Sodium -59.5%

Contains more Selenium +21.2%

Contains more Calcium +306.6%

Contains more Iron +213.9%

Contains more Magnesium +105.6%

Contains more Phosphorus +58.9%

Contains more Zinc +10.9%

Contains more Copper +21.6%

Contains more Manganese +109.6%

Vitamins

Paprika contains a significantly higher amount of Vitamin E, Vitamin A, Vitamin B2, Vitamin B3, folate, Vitamin B2, Vitamin K, and Vitamin B6.

The amount of Vitamin A is 37 times higher in paprika.

Cumin has more Vitamin C and Vitamin B1. Cumin falls in the top 14% of foods as a source of Vitamin B.

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.

Paprika

8

:

2

Cumin

Contains more Vitamin A +3778.3%

Contains more Vitamin E +773.9%

Contains more Vitamin B2 +276.1%

Contains more Vitamin B3 +119.7%

Contains more Vitamin B6 +392.2%

Contains more Folate +390%

Contains more Vitamin K +1387%

Contains more Vitamin C +755.6%

Contains more Vitamin B1 +90.3%

Paprika

Cumin

Contains more Vitamin A +3778.3%

Contains more Vitamin E +773.9%

Contains more Vitamin B2 +276.1%

Contains more Vitamin B3 +119.7%

Contains more Vitamin B6 +392.2%

Contains more Folate +390%

Contains more Vitamin K +1387%

Contains more Vitamin C +755.6%

Contains more Vitamin B1 +90.3%

Glycemic Index

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

Health Benefits

Diabetes

Several studies have found that cumin can aid in the reduction of blood glucose levels. In alloxan-induced diabetic rats, cumin supplementation resulted in a significant decrease in blood glucose and increased 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

Studies show that estrogens in the body may aid in lipid metabolism, protecting the heart from coronary heart disease. During menopause, estrogen levels drop significantly, making a woman more susceptible to heart disease. Cumin extract has hypolipidemic properties, which can help treat certain menopausal disorders [3].

Research indicates that capsaicin has antioxidant properties that can help reduce the risk of cancer and heart disease and improve immunity [2].

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 [4].

Downsides and Risks

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 [5].

References

1. https://pubmed.ncbi.nlm.nih.gov/12220968/
2. https://pubmed.ncbi.nlm.nih.gov/29083760/
3. https://pubmed.ncbi.nlm.nih.gov/18831331/
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618098/
5. https://pubmed.ncbi.nlm.nih.gov/30883393/