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Paprika
Paprika by Go Pure provides 504 kcal per 100 g, with 0.9 g of sugars and 5.3 g of protein. That is 68% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Paprika crisps category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 504 kcal | 508 |
| Total fat | 33 g | 29 +14% |
| Saturated fat | 2.8 g | 3.4 −16% |
| Carbohydrates | 44 g | 53.1 −17% |
| Total sugars | 0.9 g | 2.9 −68% |
| Added sugars | 0 g | 1.8 −100% |
| Dietary fiber | 1.8 g | 4.3 −59% |
| Protein | 5.3 g | 6.2 −15% |
| Salt | 1.5 g | 1.5 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 152 Paprika crisps products on Foodmetria.
Compared with other paprika crisps
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Aardappelen, zonnebloemolie* paprikapoeder (3,1%, zeezout, maïsbloem*. uienpoeder*, knoflookpoeder*, lavaswortel*, an gecontroleerd biologische teelt cayennepeper*.
Product details
- Labels & certifications
- VegetarianNo glutenOrganicEU OrganicVeganNL-BIO-01
- Sold in
- France, Netherlands
- Barcode
- 8718781200039
Prices reported by shoppers
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Frequently asked questions
How many calories are in Paprika?
Paprika contains 504 kcal per 100 g.
How much sugar is in Paprika?
Paprika has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Paprika healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Paprika vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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