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Papaya, canned in juice, whole contents

Papaya is a fruit, described here canned in juice, with both the fruit and juice included in the nutritional figures. It mainly provides carbohydrate, with 17g per 100g, all of which is sugars. It also contains 15mg of vitamin C and 110mg of potassium per 100g. Fat and saturated fat are present in trace amounts.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugar content is worth noting for people monitoring their sugar or energy intake. These figures apply to the whole contents of the can, rather than the drained fruit alone. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

65 kcal

Energy

275 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

17g

of which sugars

17g

Protéines

0.2g

Sel

0.02g

Alcool

0g

Eau

80g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

43µg

Vitamine D

0µg

Vitamine C

15mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamine B6

0.01mg

Vitamine B12

0µg

Folate

Trace

Calcium

23mg

Fer

0.4mg

Magnésium

8mg

Phosphorus

6mg

Potassium

110mg

Sodium

8mg

Zinc

0.3mg

Copper

0.1mg

Other types of papaya

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Papaya, flesh only, raw

44 kcal

0.7g

0.6g

1.8g

Papaya, flesh only, raw, weighed with skin and pips

27 kcal

0.4g

0.4g

1.1g

Papaya, unripe, green flesh, raw

27 kcal

0.9g

0.1g

–

About these figures

Values are per 100g of the food as described (10 samples. Drained proportion = 0.59). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine