Introduction:
The papaya is a tropical fruit that convinces with its sweet-juicy, pink-orange flesh.
Use/Preparation:
The fruits can be eaten both ripe and unripe. The black seeds can also be eaten. The flesh can be used raw as a fruit, in muesli, salads, smoothies or combined with savoury dishes along with rice, grilled, with ham, in curries or chutneys.
Health:
Papayas are rich in vitamin C, provitamin A (beta-carotene) and magnesium. The flesh of the fruit aids digestion and relieves gastrointestinal complaints. As an antioxidant-rich fruit, it can prevent cell damage.
Alternatives:
In terms of taste, mango is the best substitute for papaya. Carrots may not taste as juicy sweet as papaya, but they are equally rich in beta-carotene and antioxidants. Sea buckthorn, rosehip, currants are also rich in vitamin C.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 43/179 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 10,8 g |
| Sugar | 7,8 g |
| Protein | 0,5 g |
| Salt | 0 g |
