Carica papaya L. is the botanical name for papaya, a tropical plant that produces edible fruit. Kapoho Solo, Waimanalo and Sunnybank are popular cultivars of papaya. The most common way to consume papaya is to eat the ripened fruit in fruit salads or as an ingredient in pies, jams and marmalades. The young leaves are also a culinary source of nutrition in some cultures. As a food source, papaya offers certain nutrients.
Calories
A 100-gram serving of papaya fruit equals about 3.5 oz., or slightly less than one-half cup. Each serving contains about 24 calories. Calories represent the amount of energy in food.
Macronutrients
Each serving of papaya has between .081 and .34 g of protein, .05 to .96 g of fat and about 6.5 g of carbohydrates. According to the 2010 U.S. Department of Agriculture Dietary Guidelines, adults should consume between 10 and 35 percent of their daily calories in the form of protein, 20 to 35 percent in fat and 45 to 65 percent in carbohydrates. Like many fresh fruits, papaya contains some fiber. The daily recommended amount of fiber is between 28 and 34 g for adults. One serving of papaya contains about 1 g of crude fiber.
Vitamins
Papaya provides a variety of vitamins. Each serving has between 35.5 and 71.3 mg of ascorbic acid, also called vitamin C, .227 to .555 mg of niacin, between .021 and .036 mg of thiamine and .024 to .058 mg of riboflavin. Vitamin requirements vary, depending on age and sex. According to the nutritional guidelines, females between the ages of 19 and 30 require 75 mg of vitamin C, 14 mg of niacin, 1.1 mg of thiamine and 1.1 mg of riboflavin. Males ages 19 to 30 require 90 mg of vitamin C, 16 mg of niacin, 1.2 mg of thiamine and 1.3 mg of riboflavin.
Minerals
A 100-gram serving of papaya fruit has between 12.9 and 40.8 mg of calcium, 5.3 to 22.0 mg of phosphorus and between .25 and 278 mg of iron. The nutritional guidelines recommend adults consume between 1,000 and 1,300 mg of calcium, 700 mg of phosphorus and between 8 and 18 mg of iron each day.
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