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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

Energy

27 kcal

Energy

113 kJ

Fat

0.4g

of which saturates

0.11g

Carbohydrate

5.7g

of which sugars

5.7g

Fibre

1.1g

Protein

0.4g

Salt

0.02g

Alcohol

0g

Water

53g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

47µg

Vitamin D

0µg

Vitamin E

0.21mg

Vitamin C

41mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

1µg

Calcium

13mg

Iron

0.13mg

Magnesium

10mg

Phosphorus

5mg

Potassium

129mg

Sodium

8mg

Zinc

0.05mg

Copper

0.02mg

Selenium

1µg

Iodine

Trace

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, 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.

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