United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09226, Papayas, raw c 
Food Group: Fruits and Fruit Juices
Scientific Name:  Carica papaya
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 38%   Refuse Description:   Seeds and skin
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 1" pieces 145 g

cup, mashed 230 g

fruit, small 157 g

fruit, large 781 g
Proximates Water 1, 2, 3, 4, 5, 6 g 88.06 72 1.090 127.69 202.54 138.25 687.75
Proximates Energy kcal 43 -- -- 62 99 68 336
Proximates Energy kJ 179 -- -- 260 412 281 1398
Proximates Protein 1, 2 g 0.47 9 0.090 0.68 1.08 0.74 3.67
Proximates Total lipid (fat) 1, 2 g 0.26 9 0.140 0.38 0.60 0.41 2.03
Proximates Ash 1, 2 g 0.39 9 0.080 0.57 0.90 0.61 3.05
Proximates Carbohydrate, by difference g 10.82 -- -- 15.69 24.89 16.99 84.50
Proximates Fiber, total dietary 1, 2, 3, 4 g 1.7 9 0.100 2.5 3.9 2.7 13.3
Proximates Sugars, total 2 g 7.82 3 1.400 11.34 17.99 12.28 61.07
Proximates Sucrose 2 g 0.00 3 0.000 0.00 0.00 0.00 0.00
Proximates Glucose (dextrose) 2 g 4.09 3 0.680 5.93 9.41 6.42 31.94
Proximates Fructose 2 g 3.73 3 0.720 5.41 8.58 5.86 29.13
Proximates Lactose 2 g 0.00 3 0.000 0.00 0.00 0.00 0.00
Proximates Maltose 2 g 0.00 3 0.000 0.00 0.00 0.00 0.00
Proximates Galactose 2 g 0.00 3 0.000 0.00 0.00 0.00 0.00
Proximates Starch 2 g 0.00 1 -- 0.00 0.00 0.00 0.00
Minerals Calcium, Ca 1, 2, 5, 7 mg 20 70 2.000 29 46 31 156
Minerals Iron, Fe 1, 2, 5, 7 mg 0.25 70 0.060 0.36 0.57 0.39 1.95
Minerals Magnesium, Mg 1, 2, 5, 7 mg 21 70 1.000 30 48 33 164
Minerals Phosphorus, P 1, 2, 5 mg 10 69 2.000 14 23 16 78
Minerals Potassium, K 1, 2, 5, 7 mg 182 70 11.000 264 419 286 1421
Minerals Sodium, Na 1, 2, 5, 7 mg 8 70 2.000 12 18 13 62
Minerals Zinc, Zn 1, 2, 5, 7 mg 0.08 70 0.008 0.12 0.18 0.13 0.62
Minerals Copper, Cu 1, 2, 5, 7 mg 0.045 70 0.012 0.065 0.103 0.071 0.351
Minerals Manganese, Mn 1, 2, 5, 7 mg 0.040 70 0.016 0.058 0.092 0.063 0.312
Minerals Selenium, Se µg 0.6 -- -- 0.9 1.4 0.9 4.7
Vitamins Vitamin C, total ascorbic acid 1, 2, 5, 13 mg 60.9 73 3.800 88.3 140.1 95.6 475.6
Vitamins Thiamin 1, 2 mg 0.023 9 0.006 0.033 0.053 0.036 0.180
Vitamins Riboflavin 1, 2 mg 0.027 9 0.005 0.039 0.062 0.042 0.211
Vitamins Niacin 1, 2 mg 0.357 9 0.027 0.518 0.821 0.560 2.788
Vitamins Pantothenic acid 1, 2 mg 0.191 9 0.052 0.277 0.439 0.300 1.492
Vitamins Vitamin B-6 1, 2 mg 0.038 9 0.012 0.055 0.087 0.060 0.297
Vitamins Folate, total a 1, 2 µg 37 8 1.000 54 85 58 289
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food µg 37 8 1.000 54 85 58 289
Vitamins Folate, DFE µg 37 -- -- 54 85 58 289
Vitamins Choline, total mg 6.1 -- -- 8.8 14.0 9.6 47.6
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE 1, 2, 5, 8, 9, 10 µg 47 -- -- 68 108 74 367
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta 1, 2, 5, 6, 8, 9, 10 µg 274 76 122.000 397 630 430 2140
Vitamins Carotene, alpha 2, 5, 6, 10 µg 2 67 2.000 3 5 3 16
Vitamins Cryptoxanthin, beta 1, 2, 5, 8, 9, 10 µg 589 75 160.000 854 1355 925 4600
Vitamins Vitamin A, IU 1, 2, 5, 8, 9, 10 IU 950 -- -- 1378 2185 1492 7420
Vitamins Lycopene b 2, 5, 6 µg 1828 22 206.000 2651 4204 2870 14277
Vitamins Lutein + zeaxanthin 2, 5, 10, 12 µg 89 67 31.000 129 205 140 695
Vitamins Vitamin E (alpha-tocopherol) 2, 11 mg 0.30 5 0.090 0.43 0.69 0.47 2.34
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Tocopherol, beta 2, 11 mg 0.02 5 0.010 0.03 0.05 0.03 0.16
Vitamins Tocopherol, gamma 2, 11 mg 0.09 5 0.009 0.13 0.21 0.14 0.70
Vitamins Tocopherol, delta 2, 11 mg 0.01 5 0.010 0.01 0.02 0.02 0.08
Vitamins Tocotrienol, alpha 2, 11 mg 0.00 5 0.003 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, beta 2, 11 mg 0.07 5 0.060 0.10 0.16 0.11 0.55
Vitamins Tocotrienol, gamma 2, 11 mg 0.01 5 0.005 0.01 0.02 0.02 0.08
Vitamins Tocotrienol, delta 2, 11 mg 0.00 5 0.000 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 2.6 -- -- 3.8 6.0 4.1 20.3
Lipids Fatty acids, total saturated g 0.081 -- -- 0.117 0.186 0.127 0.633
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.002 2 -- 0.003 0.005 0.003 0.016
Lipids 14:0 g 0.013 3 -- 0.019 0.030 0.020 0.102
Lipids 16:0 g 0.060 3 -- 0.087 0.138 0.094 0.469
Lipids 18:0 g 0.004 3 -- 0.006 0.009 0.006 0.031
Lipids Fatty acids, total monounsaturated g 0.072 -- -- 0.104 0.166 0.113 0.562
Lipids 16:1 undifferentiated g 0.038 3 -- 0.055 0.087 0.060 0.297
Lipids 18:1 undifferentiated g 0.034 3 -- 0.049 0.078 0.053 0.266
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.058 -- -- 0.084 0.133 0.091 0.453
Lipids 18:2 undifferentiated g 0.011 3 -- 0.016 0.025 0.017 0.086
Lipids 18:3 undifferentiated g 0.047 3 -- 0.068 0.108 0.074 0.367
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0
Amino Acids Tryptophan g 0.008 6 -- 0.012 0.018 0.013 0.062
Amino Acids Threonine g 0.011 1 -- 0.016 0.025 0.017 0.086
Amino Acids Isoleucine g 0.008 1 -- 0.012 0.018 0.013 0.062
Amino Acids Leucine g 0.016 1 -- 0.023 0.037 0.025 0.125
Amino Acids Lysine g 0.025 7 -- 0.036 0.058 0.039 0.195
Amino Acids Methionine g 0.002 5 -- 0.003 0.005 0.003 0.016
Amino Acids Phenylalanine g 0.009 1 -- 0.013 0.021 0.014 0.070
Amino Acids Tyrosine g 0.005 1 -- 0.007 0.012 0.008 0.039
Amino Acids Valine g 0.010 1 -- 0.014 0.023 0.016 0.078
Amino Acids Arginine g 0.010 1 -- 0.014 0.023 0.016 0.078
Amino Acids Histidine g 0.005 1 -- 0.007 0.012 0.008 0.039
Amino Acids Alanine g 0.014 1 -- 0.020 0.032 0.022 0.109
Amino Acids Aspartic acid g 0.049 1 -- 0.071 0.113 0.077 0.383
Amino Acids Glutamic acid g 0.033 1 -- 0.048 0.076 0.052 0.258
Amino Acids Glycine g 0.018 1 -- 0.026 0.041 0.028 0.141
Amino Acids Proline g 0.010 1 -- 0.014 0.023 0.016 0.078
Amino Acids Serine g 0.015 1 -- 0.022 0.034 0.024 0.117
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Flavones Apigenin 15 mg 0.0 4 0 0.0 0.0 0.0 0.1
Flavones Luteolin 15 mg 0.0 4 0 0.0 0.0 0.0 0.2
Flavonols Kaempferol 15, 16 mg 0.0 5 0 0.0 0.0 0.0 0.1
Flavonols Myricetin 14, 15, 16 mg 0.0 5 0.01 0.0 0.0 0.0 0.2
Flavonols Quercetin 14, 15, 16 mg 0.0 5 0 0.0 0.0 0.0 0.0
Isoflavones Daidzein 17 mg 0.00 1 -- 0.00 0.00 0.00 0.00
Isoflavones Genistein 17 mg 0.00 1 -- 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 17 mg 0.00 1 -- 0.00 0.00 0.00 0.00

Sources of Data

1Produce Marketing Association (PMA) Nutrient Content of Papaya , 1984    
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Anlaysis Program Wave 12i , 2008  Beltsville MD  
3N Vollendorf, J Marlett Comparison of Two Methods of Fiber Analysis of 58 Foods , 1993 Journal of Food Composition and Analysis 6   pp.203-214
4K. Mahattanatawee, J.A. Manthey, G. Luzio, S. T. Talcott, K. Goodner et al Total antioxidant activity and fiber content of select Florida-grown tropical fruits , 2006 Journal of Agricultural and Food Chemistry 54   pp.7355-7363
5M.M. Wall Ascorbic acid, vitamin A, & mineral composition of banana & papaya cultivars grown in Hawaii , 2006 Journal of Food Composition and Analysis 19   pp.434-445
6J. Lako, V.C. Trenerry, M. Wahlqvist, N. Wattanapenpaiboon, S. Sotheeswaran, R. Premier Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods , 2007 Food Chemistry 101   pp.1727-1741
7N.J. Miller-Ihli Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States , 1996 Journal of Food Composition and Analysis 9 4   pp.301-311
8T Philip, T S Chen Quantitative analyses of major carotenoid fatty acid esters in fruits by liquid chromatography: Persimmon and Papaya. , 1988 J. Food Science 53 6   pp.1720-1722
9T Philip, T S Chen Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits. , 1988 J. Food Science 53   pp.1703-1707
10National Institutes of Health (NIH) Carotenoid analyses of U.S. foods, Food Composition Laboratory , 1997    
11A.A. Franke, Suzanne Murphy, R. Lacey, L.J. Custer Tocopherol and tocotrienol levels of foods comsumed in Hawaii , 2007 Journal of Agricultural and Food Chemistry 55   pp.769-778
12J.M. Humphries, F Khachik Distribution of lutein, zeaxanthin, & related geometrical isomers in fruit, vegetables, wheat, & pasta products , 2003 Journal of Agricultural and Food Chemistry 51   pp.1322-1327
13A.A. Franke, L.J. Custer, Christi Arakaki, Suzanne Murphy Vitamin c and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 Journal of Food Composition and Analysis 17   pp.1-35
14Ocern Spray Personal communications , 2017    
15Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
16Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R.  Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. , 2007 Food Chemistry 101   pp.1727-1741
17Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298

Footnotes
a  Mean value contains data based on the analysis of 5-methyltetrahydrofolate plus total folate determined microbiologically
b  Based on red-fleshed papaya; yellow-orange-fleshed papayas have 0 mcg lycopene/100 g.
c  Large variability in weight of whole fruit, especially between different cultivars.
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1249 PAPAYA
  • C0229 FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION