Wednesday, December 12, 2012

Papaya and nutrition

The melon-like fruit of a small, palm-like evergreen that probably originated in Central America. Ripening papayas turn from green to yellow to orange on the outside and yellow to reddish orange on the inside.

The fruit contains numerous active enzymes that are most valuable for the digestive system. In particular, the enzymes papain is beneficial as a protein digestive aid.

Another two enzymes: carpain, which is beneficial for the heart and also fibrin for the process of blood clotting.

The papaya is believed to have a rejuvenating effect and the cleansing effect of papayas isn’t limited to the digestive tract. It reaches all the other tissue as well.

Nutrient content of whole fruit (304 g, edible portion) is: 117 calories; protein, 1.9 g; carbohydrate, 29.8 g; fiber, 5.2 g; potassium, 780 mg.

Papaya also supply vitamin E (1 mg) and an excellent vitamin C content of 62 mg plus a fair amount of vitamin A (1095 IU), in the form of beta cryptoxanthin (761 mcg), beta carotene (276 mcg) and lutein and zeaxanthin (75 mcg). They are related to a reduced risk of colon cancer.

With about a full day’s worth of vitamin C, a medium size papaya can help kick a cold right out of body system. Because of the extremely high vitamin C content, as well as the vitamin E, folic acid, and vitamin A, papayas are extremely helpful in prevention of hardened arteries and heart disease.

The beta-carotene and vitamin C and E in papas ali reduce inflammation throughout the body, lessening the effects of asthma.
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