Read about the fruit of Asian countries - green papaya. Composition and calorie content of an unripe fruit, use in medicine and cooking. Papaya trees are native to tropical countries such as Brazil, Pakistan, Jamaica, Indonesia, Bangladesh, India, Sri Lanka, the Philippines and Jamaica.
Papaya is also known as melon or breadfruit. It is very thermophilic and demanding on moisture, therefore it can only grow in tropical climates. It is about 10 meters high. Fruits can grow up to 45 cm in length, and their weight can reach four kg. When ripe, they are yellow.
Green papaya composition
The fruit has a high nutritional value. Calorie content of green papaya per 100 g - 35 kcal:
- Proteins - 0, 61 g
- Fat - 0.14 g
- Carbohydrates - 8, 01 g
The fruits contain a lot of fiber and sugar, rich in vitamins A and C, B vitamins, phosphorus, iron, potassium, magnesium and calcium.
When baked, it has a fresh bread smell, for which it received the name "bread fruit", although fried fruits taste more like potatoes. Ropes are made from the bark and stems, the seeds are used as a seasoning, reminiscent of black pepper.
Health Benefits of Green Papaya in Medicine
Green papaya is used medicinally. Together with its seeds, it has abortive and contraceptive properties, and prevents kidney disease. The drink, which is made from it, prevents malaria infection, improves appetite and digestion, the juice is used to treat early stages of cancer.
Green papaya - how is it eaten?
The fruit is eaten both ripe and unripe. Ripe papaya is usually eaten raw, simply by peeling and peeling it off. It is also added to desserts and salads, in which it goes well with Parmesan cheese and other hard cheeses.
Unripe fruits are used as vegetables, they have a light ripe fruit aroma. They are green in color and have a more elastic structure that does not crumble under finger pressure. Green papaya resembles the flesh of a pumpkin or squash, which has a herbaceous sour taste and is popular in Thai cuisine (the presence of green skin does not always mean that the fruit is not ripe). It is subjected to various heat treatments, fried and stewed with vegetables and meat.
Papaya gives the meat its softness due to its content of the enzyme papain. In America, this property of the fruit has long been known to the Indians, they used it to cook the meat of old animals, simply marinating them in papaya. The most famous Thai spicy green papaya salad is tom-sam. But be careful with green papaya because it can cause an allergic reaction in some people.
Video salad recipe:
Try the green papaya, add a little exotic to the table!
