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The Papaya is a melon like fruit with yellow-orange
flesh enclosed in a thin skin that varies in colour from green to orange to
rose. Papayas are a rich source of vitamin A and C. One half of a small papaya
can provide 150% of the recommended dietary intake of Vitamin C. It is low in
calories, fat free, cholesterol free, and a good source of potassium, folate,
and fiber.
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The papaya enzyme called papain has functions such as assisting in curing
cancers & lymphatic leukemia, anti-bacteria, preventing parasites.
Moreover, it can assist in the digestion of proteins (the process in converting
proteins to amino acids).
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There
are two types of papayas, the Solo Papaya (Hawaiian) and Large Papaya. Solo papayas are pear shaped,
weigh about 250g – 850g, and have yellow skin when ripe. The flesh is bright
orange or pinkish, depending on the variety. The large papayas are much larger
than the solo papaya and can weigh up to 3kg and be more than 15 inches long.
Although the flavour is less intense than the Hawaiian varieties, they are
still delicious and enjoyable.
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How to Eat?
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1.
Slice the fruit into 5 or 6 pieces lengthwise from the apex
2.
Peel the skin and remove the seeds
3.
Serve as slices or cubes
4.
If skin is retained, flesh can be scooped off with a spoon
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Nutrient
Composition
Proximate
Composition |
Energy
Water
Protein
Fat
Carbohidrate
Fibre
Ash |
59.0 kcal
84.4%
1.0gm
0.1gm
13.5gm
0.5gm
0.5gm |
| Minerals |
Calsium
Ferum |
31.0mg
0.6mg |
| Vitamins |
Carotene
Total A
Vitamin
B1
Vitamin B2
Vitamin C |
2431ug
4050ug
0.08mg
0.15mg
69.3mg |
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