Papaya Nutrition

Papaya nutrition

1/2 medium papaya worth of papaya nutrition (fresh):

78 cal;
1 gm protein (incomplete);
.2 gm fat;
20 gm carbohydrate;
40 mg calcium;
32 mg phosphorus;
.6 mg iron;
6 mg sodium;
468 mg potassium;
3500 units A;
.08 mg B-1;
.08 mg B-2;
.6 mg niacin;
112 mg C.

Also known as papaw or tree melon, papaya is a tropical fruit that somewhat resembles melon in taste and is served much the same way as melon. Nutritionally, papaya is an especially good source of vitamin A, needed for growth, healthy bones, teeth, and skin, proper maintenance of eyesight, good appetite and digestion, normal liver function, and especially necessary during pregnancy and while breast feeding. It is one of the richest sources of vitamin C, needed for maintenance of general health, strengthening connective tissues, capillary walls, bones and teeth aiding normal vision, keeping skin healthy and elastic, and necessary for the proper healing of wounds and for resistance to infections, colds, flu, allergies, and hay fever. Papaya is also a good source of minerals, notably potassium important for good muscle tone, proper heart function, and the enzyme reaction that produces energy from sugar. Papain, a secretion of papaya, is the main ingredient in many meat tenderizers, and papaya can act as a digestive agent, helping to break down food in the stomach while not harming the body’s tissues, although excessive consumption may lead to some rawness of the mouth and throat. Papaya juice may be used as a natural tenderizer for especially tough meats, but it should be used sparingly since it tends to break down proteins and thus may result in some loss of nutrients.