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Red Papya Chunks Frozen


The exact origination of papaya is unknown but it is believed to be native to southern Mexico and neighboring Central America. The papaya is a melon like fruit with yellow-orange flesh enclosed in a thin skin that varies in color from green to orange to rose. Papayas are a rich source of vitamin A and C. One half of a small papaya can provide 150% of the recommended dietary intake of Vitamin C. It is low in calories, fat free, cholesterol free, and a good source of potassium, folate, and fiber.


Raw Papaya has an ORAC of 300 trolox equivalents (TE)/100g

Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010


Product Specifications

  • Brix 7-12
  • PH 5 maximum
  • Chunk Size 15×15mm and 20×20mm
  • Color natural orange
  • Flavor & Odor Sweet, ripe Papaya free from off flavor & odor

Shelf Life and Storage

Unopened product, which has been handled properly and stored at the recommended temperature, has a one (1) year shelf life.Store frozen at −18°C/0°F.

Nutritional Information

Nutrition Benefits of Eating Papaya

  • Papaya contains ‘papain’, a digestive enzyme known for aiding digestion.
  • When consumed ripe, this fruit being easily digestible assists in preventing constipation.
  • A study reveals that when this fruit is consumed alone for three days, it has a useful tonic effect in the stomach and intestines.
  • The juice of papaya assists in mitigating infections of the colon.
  • It also helps in breaking down pus and mucus.
  • The consumption of ripe papaya is said to help in the prevention of cancer in organs and glands with epithelial tissue.
  • Papaya helps tremendously in preventing nausea, including morning sickness and motion sickness.
  • When had with honey, the papaya seeds are known to be antihelminthic for expelling worms.
  • So chew and swallow two teaspoonfuls of papaya seeds after the main meals during a day.
  • Being a good bleaching agent, papaya forms a vital ingredient in liquid and bar bath soaps, hand washes, astringents and even detergent bars.
  • Papaya has rejuvenating properties that especially assists in controlling early aging.
  • Eating papaya on a regular basis is known to restore strength and health to the body.
  • Papaya is a rich source of antioxidant nutrients like carotenes, vitamin C, vitamin B, minerals, fiber, etc. All these nutrients boost the health of the cardiovascular system, apart from providing protection against colon cancer.
  • Being a rich source of fiber, papaya consumption helps in lowering high cholesterol levels. This fruit can be directly applied to skin sores also.
Papaya, raw
Nutritional value per 100 g (3.5 oz)
Energy 163 kJ (39 kcal)
Carbohydrates 9.81 g
Sugars 5.90 g
Dietary fibre 1.8 g
Fat 0.14 g
Protein 0.61 g
Vitamin A equiv. 328 μg (36%)
Thiamine (Vit. B1) 0.04 mg (3%)
Riboflavin (Vit. B2) 0.05 mg (3%)
Niacin (Vit. B3) 0.338 mg (2%)
Vitamin B6 0.1 mg (8%)
Folate (Vit. B9) 38 μg (10%)
Vitamin C 61.8 mg (103%)
Calcium 24 mg (2%)
Iron 0.10 mg (1%)
Magnesium 10 mg (3%)
Phosphorus 5 mg (1%)
Potassium 257 mg (5%)
Sodium 3 mg (0%)
Percentages are relative to US recommendationsfor adults.

Other Facts

Though it resembles a tree, a papaya plant is actually an overgrown herb, known as an herbaceous perennial. Grown worldwide in tropical climates, papaya is believed to have originated in Mexico and Central America.

The most common use for papaya is to aid digestion. Papayas are the only natural source of papain, an effective natural digestive aid, which breaks down protein and cleanses the digestive track. This means less food settles into the metabolism and becomes fat, making papayas’ natural digestive properties an advantage to people trying to lose weight — especially for people who may cheat on their diets, said Homero Levy de Barros, president and CEO, Caliman International.

But in addition to assisting the body in digestion, papayas pack a nutritional wallop. Known as a “nutritional masterpiece,” papayas are rich in vitamin C, folate, and potassium. They are also good sources of fiber, vitamin A, vitamin E, the eye-saving carotenoids lutein and zeaxanthin, and lycopene. A papaya has a lycopene level of about 2,000 ug per 100g (or 3,000 ug in one slice of papaya of 150g).

“You can debate which fruit is the number one in nutrition, depending upon a variety of factors,” Levy de Barros said. “But for people who know the nutritional make-up of fruit, certainly the papaya would be in the top three of almost everyone's list.” Papayas have 33% more vitamin C and 50% more potassium than oranges with fewer calories. Papayas have 13 times more vitamin C and more than twice the potassium than apples. Papayas have four times more vitamin E than both apples and oranges.

Papayas vary in size, ranging from about 1 to 20 pounds and 7 to 20 inches long, depending on the variety. Eat about 2 cups of papaya daily.

A ripe papaya has a golden-yellow outer skin. On the inside, its flesh is smooth and silky with a deep yellow-orange or pinkish-orange color and a sweet-musky flavor. Its large center cavity is packed with small, round, black seeds, which are edible. Their peppery flavor tastes great in a salad or salsa or blended into sauces or salad dressings.


Frozen Fruit

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