Papaya
Papaya (Carica papaya)
Papaya (/pəˈpaɪə/), also known as papaw or pawpaw, is the fruit of the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae.
Etymology
The word "papaya" is derived from the Spanish adaptation of the word "papaw", which is itself derived from the Arawak word for the fruit.
Description
Papaya is a tropical fruit known for its butter-like texture and sweet taste. It is high in vitamin C, vitamin A, and fiber. The fruit is also known for its digestive enzyme, papain, which is used in digestive supplements and meat tenderizers.
Cultivation
Papaya plants are typically grown in tropical and subtropical regions around the world. They require a frost-free climate, plenty of sunlight, and well-drained soil.
Uses
Papaya is commonly consumed raw, but it can also be cooked, juiced, or used in salads. The fruit's seeds are also edible and have a peppery taste. In addition to its culinary uses, papaya is also used in traditional medicine and skincare products due to its high vitamin content and the presence of the enzyme papain.
Related Terms
- Carica: The genus of the papaya plant.
- Caricaceae: The family to which the papaya plant belongs.
- Papain: A digestive enzyme found in the papaya fruit.
- Vitamin C: A vitamin found in high amounts in the papaya fruit.
- Vitamin A: Another vitamin found in high amounts in the papaya fruit.
External links
- Medical encyclopedia article on Papaya
- Wikipedia's article - Papaya
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski