Papaya
Description
The papaya is the round, yellow fruit of the tropical American tree, Carica papaya. This nutritious fruit is a highly concentrated source of provitamin A carotenoids, fiber, potassium, and vitamin C.
Available throughout the year with peak supplies April through June and October through December.
Note: Papaya at its ideal stage of ripeness is three-quarters yellow-orange.
Caloric Content
| 1 | |
| Calories: | 117 |
| Protein: | 1.86 gm |
| Carbohydrates: | 30 gm |
| Fiber: | 2.35 gm |
| Total fats: | .43 gm |
| Saturated fats: | .131 gm |
| Unsaturated fats: | .21 gm |
| Cholesterol: | 0 mg |
1. 454 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 6122 | 5000 IU |
| Thiamine: | .082 | 1.7 mg |
| Vitamin B-2: | .097 | 1.7 mg |
| Vitamin B-6: | .058 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.02 | 20 mg |
| Pantothenic Acid: | .663 | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 187 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 454 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 72 | 1000 mg |
| Copper: | .049 | 2 mg |
| Iron: | .3 | 18 mg |
| Magnesium: | 31 | 400 mg |
| Manganese: | .033 | n/a mg |
| Phosphorus: | 16 | 1000 mg |
| Potassium: | 780 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 8 | n/a mg |
| Zinc: | .22 | 15 mg |
1. 454 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .024 gm |
| Threonine: | .033 gm |
| Isoleucine: | .024 gm |
| Leucine: | .049 gm |
| Lysine: | .076 gm |
| Methionine: | .006 gm |
| Cysteine: | - gm |
| Phenylalanine: | .027 gm |
| Tyrosine: | .015 gm |
| Valine: | .03 gm |
| Arginine: | .03 gm |
| Histidine: | .015 gm |
| Alanine: | .043 gm |
| Aspartic acid: | .149 gm |
| Glutamic acid: | .1 gm |
| Glycine: | .055 gm |
| Proline: | .03 gm |
| Serine: | .046 gm |
1. 454 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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