Can you eat green papaya?
By
Dr Cinu Varghese PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, “Can you eat green papaya?” with an in-depth analysis of green papaya, the nutritional composition of green papaya, and the health benefits and risks of eating green papaya.
Can you eat green papaya?
Yes, you can eat green papaya which is the raw form of papaya. Green papaya is rich in essential nutrients including vitamins, minerals, enzymes like papain and chymopapain, as well as phytonutrients (1). Green papaya can be consumed in grated form in salads, cut into cubes, and steamed for 5 to 7 minutes, or cooked on the stovetop with some water or even pressure cooked.
What does green papaya taste like?
Green papaya has a neutral taste with a crunchy texture. A green papaya is an unripe form of papaya that belongs to the Caricaceae family. It is a tropical fruit that is round and plump and comes in various sizes (1).
What is the nutritional profile of green papaya?
The following table shows the nutritional profile of 100 grams of raw green papaya (2);
| Nutrient | Amount per 100g (about 3.53 oz) |
| Calories | 43 kcal |
| Protein | 0.5 g |
| Fat | 0.1 g |
| Carbohydrates | 11 g |
| Fiber | 2.5 g |
| Sugar | 5.9 g |
| Vitamin C | 61.8 mg |
| Vitamin A | 950 IU |
| Folate | 37 mcg |
| Potassium | 182 mg |
| Calcium | 20 mg |
| Iron | 0.3 mg |
What are the health benefits of green papaya?
Green papaya is a nutritious fruit that offers various health benefits. Both ripe and unripe papaya is consumed either raw in a salad or cooked as a green vegetable. Here are some of the main health benefits of green papaya (3-7):
Heal skin conditions and injuries
Polyphenol compounds present in green papaya have powerful antioxidant properties that protect against free radical damage, thus are helpful against acne, pimples, and other skin conditions (3).
They have a dead cell-dissolving ability that provides flawless and glowing skin. Green papayas are also protective against skin diseases and wounds as they contain vitamins C, E, and A, all of which are beneficial for the skin.
Relieves menstrual pain
The nutritional composition of papaya is more beneficial for females, as the leaves of papaya provide relief from menstrual pain.
That is because of the presence of flavonoids in green papaya which possess anti-inflammatory qualities that can hinder the cyclooxygenase enzyme (4). Hindrance of this enzyme decreases the level of pain-controlling prostaglandin hormones. Thus, providing relief from menstrual pain.
Improves Digestive Health
Green papaya possesses papain, a protein-digesting enzyme that is beneficial for people with digestive or pancreatic problems. It also possesses anti-amoebic and anti-parasitic qualities which control bowel movements (7).
It is a natural medicine to treat diseases like indigestion, constipation, acid reflux, heartburn, irritable bowel syndrome, stomach ulcers, and even dysentery.
Protects from heart diseases
Green papaya contains folic acid that converts homocysteine into essential amino acids. High homocysteine levels are considered a risk for degrading the lining of blood vessels which can lead to heart disease and stroke (5).
Green papaya regulates homocysteine levels in the blood by splitting them into amino acids, therefore, decreasing the risk of harm to the blood vessels.
In addition to folic acid, green papaya also contains fibrin, a beneficial compound that improves blood flow and decreases the risk of blood clot formation, hence decreasing the chance of blood vessel blockage and stroke.
Help treat infections
Green papaya exhibits antibacterial activity, thus it helps to fight against infections caused by Bacillus cereus, Staphylococcus aureus, Shigella flexneri, Escherichia coli, and Pseudomonas aeruginosa (4).
Green papaya is a natural remedy for treating UTIs that are mostly caused by E. coli. It also fights against bacteria by scavenging the free radicals and superoxides that help in cellular metabolism for bacterial growth (5).
In addition to antibacterial properties, green papaya also show anti-helminthic and anti-amoebic properties, thus helping to fight against the parasitic worms helminths, and amoebas. It also improves immune activity and prevents illnesses like recurrent ear infections, colds, and flu.
Helps with lactation in new mothers
Green papaya contains nutrients that affect the hormone, estrogen, thus it can be helpful for lactating females (6). What are the risks of eating green papaya?
Despite the fact that green papaya is typically safe to eat, there are some potential risks to pregnant women, and can provoke unfavorable skin reactions in some individuals (6,8).
Green papaya contains compounds that act as a uterine stimulant and can cause miscarriage, so it is prohibited for pregnant women from consuming green papaya (8).
When topically applied as a treatment for skin issues, such as eczema and acne, the extracts of green papaya can lead to severe itching, swelling, and redness.
How to keep papaya green?
The green papaya can turn yellow and become ripe quickly if it is not properly stored. Here are some ways for keeping papaya green (2, 9):
Keep in the refrigerator
Store green papaya in the refrigerator to slow its ripening. At low temperatures, there is a decrease in ethylene synthesis. Wrap the fruit in a paper towel to absorb any excess moisture, place it in a plastic bag and keep it inside the fridge.
Keep away from sunlight
Exposure to sunlight can make green papaya ripen faster, so store it in a cool, dark place, such as a pantry or cupboard.
Conclusion
In this brief guide, we have answered the question, “Can you eat green papaya?” with an in-depth analysis of green papaya, the nutritional composition of green papaya, and the health benefits and risks of eating green papaya.
References
.
- Ikram EHK, Stanley R, Netzel M, Fanning K. Phytochemicals of papaya and its traditional health and culinary uses – A review. Journal of Food Composition and Analysis. 2015 Aug 1;41:201–11.
- Vora JD, Pednekar S, Bendre S, Mathure S, Author C. Biochemical And Nutritional Assessment Of Unripe Papaya (Carica Papaya). IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB. 2018;4(4).
- Aravind G, Bhowmik D, Duraivel S, Harish G. Traditional and Medicinal Uses of Carica papaya. Journal of Medicinal Plants Studies. 2013;1(1).
- Pandey S, Cabot PJ, Shaw PN, Hewavitharana AK. Anti-inflammatory and immunomodulatory properties of Carica papaya. Vol. 13, Journal of Immunotoxicology. 2016.
- Patil P, Alagarasu K, Chowdhury D, Kakade M, Cherian S, Kaushik S. In-vitro antiviral activity of Carica papaya formulations against dengue virus type 2 and chikungunya viruses. Heliyon. 2022;8(12).
- Alara OR, Abdurahman NH, Alara JA. Carica papaya: a comprehensive overview of the nutritional values, phytochemicals, and pharmacological activities. Vol. 22, Advances in Traditional Medicine. 2022.
- Loveday SM. Protein digestion and absorption: the influence of food processing. Nutrition Research Reviews. 2022.
- Adebiyi A, Adaikan PG, Prasad RN V. Papaya ( Carica papaya ) consumption is unsafe in pregnancy: fact or fable? Scientific evaluation of a common belief in some parts of Asia using a rat model. British Journal of Nutrition. 2002;88(2).
- Fabi JP, do Prado SBR. Fast and furious: Ethylene-triggered changes in the metabolism of papaya fruit during ripening. Vol. 10, Frontiers in Plant Science. 2019.
