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A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...
Photosynthesis ( / ˌfoʊtəˈsɪnθəsɪs / FOH-tə-SINTH-ə-sis) [1] is a system of biological processes by which photosynthetic organisms, such as most plants, algae, and cyanobacteria, convert light energy, typically from sunlight, into the chemical energy necessary to fuel their activities.
Structure of a typical L-alpha-amino acid in the "neutral" form Amino acids are organic compounds that contain both amino and carboxylic acid functional groups.[1] Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins.[2] Only these 22 appear in the genetic code of life.[3 ...
- History and Etymology
- Production and Varieties
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Peppers, the raw material in paprika production, originated from North America, where they grow in the wild in Central Mexico and have for centuries been cultivated by the peoples of Mexico. The peppers were later introduced to the Old World, to Spain in the 16th century, as part of the Columbian exchange. The plant used to make the Hungarian versi...
Paprika is produced in various places including Argentina, Mexico, Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States.
Culinary
Paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rice, stews, and soups, such as goulash, and in the preparation of sausages such as Spanish chorizo, mixed with meats and other spices. The flavor contained within the pepper's oleoresinis more effectively brought out by heating it in oil. Hungarian national dishes incorporating paprika include gulyás, a meat soup, pörkölt, a stew called internationally goulash, and paprikash (...
Carotenoids
The red, orange, or yellow color of paprika powder derives from its mix of carotenoids. Yellow-orange paprika colors derive primarily from α-carotene and β-carotene (provitamin A compounds), zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. One study found high concentrations of zeaxanthin in orange paprika.The same study found that orange paprika contains much more lutein than red or yellow paprika.
Nutrition
In a reference serving amount of one teaspoon (2 grams), paprika supplies 6 calories, is 10% water, and provides 21% of the Daily Value of vitamin A. It provides no other nutrientsin significant content.
The various shapes and colors of the peppers used to prepare paprikaA capsicum annuumplant, with fruit of varied ripeness.Paprika pepper farmer in TanzaniaRed peppers in Cachi, Argentinaare air-dried before being processed into powder.Veganism is the practice of abstaining from the use of animal products—particularly in diet—and an associated philosophy that rejects the commodity status of animals.[c] A person who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as "strict ...
Biology is the scientific study of life.[1][2][3] It is a natural science with a broad scope but has several unifying themes that tie it together as a single, coherent field.[1][2][3] For instance, all organisms are made up of cells that process hereditary information encoded in genes, which can be transmitted to future generations. Another ...
Raymond Brownell (17 May 1894 – 12 April 1974) was a senior officer in the Royal Australian Air Force (RAAF) and a World War I flying ace. He enlisted in the Australian Imperial Force at the outbreak of World War I and served in the Gallipoli campaign before transferring to the Western Front. Awarded the Military Medal for his actions during ...
