raw papaya
Also known as: unripe papaya, green papaya, kachcha papita
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Also known as: unripe papaya, green papaya, kachcha papita
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A comforting and wholesome lentil stew from Assam, this dal features split Bengal gram cooked with raw papaya. It’s lightly spiced and tempered with panch phoron, offering a unique, subtle flavor perfect with steamed rice.
A comforting and rustic mutton curry from Assam, where tender meat is slow-cooked with raw papaya. The papaya not only tenderizes the mutton with its natural enzymes but also adds a unique, subtle sweetness to the light, flavorful gravy.
A comforting, rustic curry from the heart of Assam. Tender raw papaya and boiled eggs are simmered in a light, fragrant gravy, making it a perfect wholesome meal to enjoy with steamed rice.
Yes, raw papaya is highly nutritious and low in calories, providing only about 24 calories per 100g. It is an excellent source of Vitamin C for immunity and contains the enzyme papain, which significantly aids in protein digestion and reduces bloating.
Raw papaya is an ideal food for weight loss because it is very low in fat and calories while being high in dietary fiber. The fiber helps promote satiety, keeping you full for longer periods and preventing overeating.
Yes, raw papaya can be included in a keto diet in moderation. It contains approximately 4.4g of carbohydrates per 100g, which is lower than many other fruits, making it a suitable choice for low-carb meal plans.
Pregnant women are generally advised to avoid raw or semi-ripe papaya. It contains high levels of latex, which can act like prostaglandin and oxytocin, potentially triggering uterine contractions or early labor.
Raw papaya is commonly grated for salads (like Thai Som Tum), added to curries, or stir-fried with spices. It should be peeled and the white seeds removed before cooking or eating raw.
Unlike the sweet ripe fruit, raw papaya has a very mild, neutral flavor and a crisp, crunchy texture similar to a green apple or jicama. This allows it to easily absorb the flavors of dressings, spices, and sauces.
Raw papaya contains papain, a natural enzyme that breaks down tough collagen and muscle fibers in meat. Rubbing meat with raw papaya paste or including it in a marinade results in a much more tender finished dish.
raw papaya is a versatile ingredient found in cuisines around the world. With 23.9 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Yes, raw papaya is safe to eat without cooking and is a staple ingredient in many Asian salads. Eating it raw preserves the maximum amount of the heat-sensitive enzyme papain, which is beneficial for digestion.
Whole raw papaya should be stored in the refrigerator, where it will stay fresh for up to one week. Once cut, wrap it tightly in plastic wrap or place it in an airtight container and consume it within 2-3 days.
Look for a papaya that is heavy for its size with firm, unblemished dark green skin. It should not have any soft spots, shriveled skin, or yellow patches, as these are signs that the fruit has started to ripen or age.
