Papaya fruit

Papaya fruit can be eaten meat, whether cooked or raw, in Indonesia the papaya fruit can be grown in many regions in Indonesia.  Papaya fruit is ripe when the skin is orange and when the young green papaya fruit.

Papaya fruit has orange skin, which can make the eyes stand to see it, tapering conical shape at the edges like a bullet. If we split or peel are orange-red flesh.

For it is no less interesting to have a sense of sweet papaya, papaya fruit contains a lot of water in about 60-70% content of IAR in papaya fruit, so if we are thirsty thirst if eating papaya fruit would be lost. In the middle of the fruit seeds are tiny black seeds of papaya trees grow here. Because only from these seeds of papaya can be grown. Unlike the other trees that may be grown from stem cuttings known as cassava from shoots like a banana, or from grafts. papaya tree cultivation through seeds contained in papaya fruit.

Nutrients contained in fruits are very varied course pawpaw, ripe papaya fruit is superior in terms of beta-carotene (276 mikrogram/100 g), betacryptoxanthin (761 mikrogram/100 g), as well as lutein and zeaxanthin (75 mikrogram/100 g). Beta-carotene is a provitamin A as well as a highly potent antioxidants to counteract free radical attack.

Juag papaya fruit contains Vitamin A which is obtained from 100 g of ripe papaya fruit ranged between 1094-18250 SI, depending on the variety. While betacryptoxanthin, lutein, and zeaxanthin more acts as an antioxidant to prevent cancer and other degenerative diseases.

Contribution of the vitamin in a highly prominent papaya fruit is vitamin C (62-78 mg/100 g) and folate (38 mikrogram/100 g).Levels of fiber per 100 grams 1.8 grams of ripe fruit. Papaya fruit fiber is known to benefit in expediting the process of defecation (BAB) and prevent constipation. One slice of papaya size of 140 grams of vitamin C is able to contribute as much as 150 percent of the nutritional adequacy of the recommended daily allowance (RDA), as well as the contribution of the fiber as much as 10 percent of the RDA.

Mineral composition of the ripe papaya fruit is very good, which is the dominant potassium (257 mg/100 g) and very little sodium (3 mg/100 g). The ratio of potassium to sodium is high very useful to prevent hypertension. Other minerals are contained in considerable amounts of calcium, iron, magnesium, phosphorus, zinc, and selenium. Another advantage of the papaya fruit is low in fat, no cholesterol, low sodium.