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Papaya, canned in juice, whole contents

Papaya is a fruit, described here canned in juice, with both the fruit and juice included in the nutritional figures. It mainly provides carbohydrate, with 17g per 100g, all of which is sugars. It also contains 15mg of vitamin C and 110mg of potassium per 100g. Fat and saturated fat are present in trace amounts.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugar content is worth noting for people monitoring their sugar or energy intake. These figures apply to the whole contents of the can, rather than the drained fruit alone. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

65 kcal

Energy

275 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

17g

of which sugars

17g

Protein

0.2g

Salt

0.02g

Alcohol

0g

Water

80g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

43µg

Vitamin D

0µg

Vitamin C

15mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.01mg

Vitamin B12

0µg

Folate

Trace

Calcium

23mg

Iron

0.4mg

Magnesium

8mg

Phosphorus

6mg

Potassium

110mg

Sodium

8mg

Zinc

0.3mg

Copper

0.1mg

Other types of papaya

Food

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, 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

–

About these figures

Values are per 100g of the food as described (10 samples. Drained proportion = 0.59). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published