paprika

Abstract

Did you know that the brilliant Hungarian scientist, Professor Albert von Szent‐Györgi, who won the famous Nobel Prize for Medicine, discovered the unsuspected vitamin C content of that most unlikely of food substances — the fiery red spice paprika? That was in 1937, and since then the world consumption of paprika has risen considerably. Almost all countries now use many times the quantity they did thirty years ago.

Citation

Gunston, D. (1979), "paprika", Nutrition & Food Science, Vol. 79 No. 2, pp. 18-18. https://doi.org/10.1108/eb058748