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

Papaya is a fruit, and this entry describes its raw flesh, with the fruit weighed including its skin and pips. The figures therefore relate to 100g of fruit as weighed, rather than 100g of flesh alone. It provides carbohydrate, vitamin C and some fibre, with 5.7g of carbohydrate, 41mg of vitamin C and 1.1g of fibre. Its energy content is 113 kJ.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre contributes to normal bowel function. The carbohydrate in this entry is present as naturally occurring sugars. Full nutrient figures, including fat, salt, vitamins and minerals, are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

27 kcal

Energía

113 kJ

Grasa

0.4g

of which saturates

0.11g

Carbohydrate

5.7g

of which sugars

5.7g

Fibra

1.1g

Proteína

0.4g

Sal

0.02g

Alcohol

0g

Agua

53g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

47µg

Vitamina D

0µg

Vitamina E

0.21mg

Vitamina C

41mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

1µg

Calcio

13mg

Hierro

0.13mg

Magnesio

10mg

Phosphorus

5mg

Potasio

129mg

Sodio

8mg

Zinc

0.05mg

Cobre

0.02mg

Selenio

1µg

Iodine

Trace

Other types of papaya

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Papaya, flesh only, raw

44 kcal

0.7g

0.6g

1.8g

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 (Calculated from 14-390). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente