Papaya Nutrition

Papaya Nutrition

Papayas are one of the healthiest fresh fruits. Grown on the Big Island of Hawaii, they are rich in vitamins A and C, high in potassium and fiber— and despite their lusciousness, they’re a fat-free, cholesterol-free treat you can enjoy guilt-free.


  • are all natural
  • are fat and cholesterol free
  •  rich in enzymes that stimulate stomach secretions and aid digestion
  • are naturally sweet, no-added sugar
  • excellent source of Vitamins C and E and beta-carotene, three strong antioxidants
  • good source of calcium, potassium and Vitamins A and Vitamin B

How to eat a papaya?

• Chill, wash and cut the papaya lengthwise; scoop out the seeds; and eat with a spoon.

• Peel and cut into smaller pieces for fruit salads, along with pineapple and mango slices.

• Use the papaya as its own bowl. Fill with cottage cheese, ice cream, or tuna-salad.

• Blend papaya seeds into creamy salad dressings for peppery flavor and add to your favorite salad.

Why do people love papaya so much?

Aid in Digestion

Papayas are rich in protein-digesting enzymes that aid digestion, such as papain and chymopapain. They are also low in fat and are a good source of fiber, which has been shown to lower high cholesterol levels.


Papayas are an excellent source of three powerful antioxidants: Vitamins C and E and beta-carotene. These nutrients help prevent the oxidation of cholesterol that may damage the blood vessel walls and eventually cause heart attack or stroke.

Lypocene Rich

In a scientific study, men who regularly ate lycopene-rich fruits such as papaya and drank green tea were less likely to have prostate cancer than those who consumed the least lycopene-rich foods


Nutrient Papaya Apple Orange
Calories 39 52 47
Fat (g) 0 0 0
Cholesterol (mg) 0 0 0
Sodium (mg) 3 1 0
Carbohydrate (g) 10 14 12
Calcium (mg) 24 6 40
Potassium (mg) 257 107 181
Vitamin A* 22% 1% 4%
Vitamin C* 103% 8% 89%
Beta Carotene (mcg) 276 27 71

*Percent Daily Values are based on a 2,000 calorie diet.
Based on 100 gram samples. Source: USDA National Nutrition Database for Standard Reference (2007) and