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Papaya, flesh only, raw

Papaya is a fruit, and these figures describe its raw, ripe flesh only, without the skin or seeds. It mainly provides carbohydrate, along with vitamin C and some fibre. Per 100g, it contains 9.5g carbohydrate, including 9.5g sugars, 1.8g fibre and 68mg vitamin C. It contains little fat or protein.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre helps support normal bowel function. The sugars in raw papaya occur naturally within the fruit rather than being added. Its carbohydrate content is relevant for people monitoring carbohydrate intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

44 kcal

Energy

186 kJ

Gordura

0.6g

of which saturates

0.19g

Carbohydrate

9.5g

of which sugars

9.5g

Fibra

1.8g

Proteína

0.7g

Sal

0.04g

Álcool

0g

Água

88g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

78µg

Vitamina D

0µg

Vitamina E

0.35mg

Vitamina C

68mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.3mg

Vitamina B6

0.03mg

Vitamina B12

0µg

Ácido Fólico

1µg

Cálcio

21mg

Ferro

0.22mg

Magnésio

17mg

Phosphorus

9mg

Potássio

215mg

Sódio

14mg

Zinco

0.08mg

Copper

0.03mg

Selenium

1µg

Iodo

Trace

Other types of papaya

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Papaya, flesh only, raw, weighed with skin and pips

27 kcal

0.4g

0.4g

1.1g

Papaya, unripe, green flesh, raw

27 kcal

0.9g

0.1g

–

Papaya, canned in juice, whole contents

65 kcal

0.2g

Trace

–

About these figures

Values are per 100g of the food as described (11 samples, imported, ripe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente