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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw green papaya is very healthy. It is low in calories (43 per 100g) and rich in Vitamin C and antioxidants, which support immune health and protect cells from damage.
Raw green papaya contains a high concentration of papain, a proteolytic enzyme that helps break down proteins. This makes it highly effective at reducing bloating, improving digestion, and supporting regularity.
It is an excellent food for weight loss because it is low in fat and calories while being high in fiber. The fiber content helps promote satiety, keeping you feeling full for longer periods.
With 11g of carbohydrates per 100g, raw green papaya is moderately low-carb. While it can be included in a keto diet in small portions, it should be consumed mindfully to stay within daily carbohydrate limits.
Unlike ripe papaya, the green version has a very mild, neutral flavor and a crisp, crunchy texture similar to a cucumber or jicama. This allows it to easily absorb the flavors of dressings, lime juice, and spices.
Yes, it is safe and common to eat raw, most notably in Southeast Asian salads like Som Tum. However, it can also be cooked in soups, stews, and curries, where it softens and acts similarly to a squash.
Start by peeling the tough green skin with a vegetable peeler. Cut the fruit in half, scrape out the small white seeds, and then shred, julienne, or dice the firm white flesh as required by your recipe.
Raw Green Papaya is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fruit category with complete nutrition information.
View all fruit →Discover 1 recipes featuring raw green papaya with step-by-step instructions.
Browse recipes →Store whole, unpeeled green papaya in the refrigerator wrapped in plastic or a paper bag for up to two weeks. Once cut or shredded, keep it in an airtight container in the fridge and use it within 3 to 5 days.
Pregnant women are generally advised to avoid raw or semi-ripe papaya. It contains high levels of latex, which can potentially trigger uterine contractions; it is best to consult a healthcare provider before consuming it.
A raw green papaya should be very firm to the touch and have a solid, dark green skin. If the skin has yellow patches or the flesh yields to pressure, it has begun to ripen and will have a softer, sweeter profile.