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1. Papaya is easy to eat and full of nutrients

Papaya fruit is native to Central America and Southern Mexico but is now widely grown in many parts of the world. Papaya contains an enzyme called papain that helps break down protein chains in muscle. Therefore, people have used papaya to tenderize meat for thousands of years.
If the papaya is ripe, you can eat it raw. However, raw papaya should always be cooked before eating, especially for pregnant women, because green fruit often has a lot of latex, which can stimulate contractions.
Here are the ingredients in a small papaya fruit (about 152 grams):
Calories: 59 Carbohydrates: 15 grams Fiber: 3 grams Protein: 1 gram Vitamin C: 157% of suggested daily needs ( RDI) Vitamin A: 33% RDI Folate (vitamin B9): 14% RDI Potassium: 11% RDI And variable amounts of calcium, magnesium and vitamins B1, B3, B5, E and K. Papayas also contain healthy antioxidants called carotenoids, including one called Lycopene. Furthermore, many studies show that your body absorbs these antioxidants better from papaya than from other fruits and vegetables.
2. Strong antioxidant effect

Free radical molecules, which are formed during the body's metabolism, often promote oxidative stress that leads to many disease risks.
Papaya fruit has abundant antioxidants that help neutralize these free radicals. Studies have also shown that fermented papaya can also reduce oxidative stress in the elderly, people with prediabetes, mild hypothyroidism, and liver disease.
In addition, many researchers believe that too many free radicals in the brain are an important factor in Alzheimer's disease. In one study, Alzheimer's patients who were given fermented papaya extract for 6 months experienced a 40% reduction in oxidative damage to DNA, which is also linked to aging and cancer. The reduction in oxidative stress is due to the Lycopene content in papaya and its ability to remove excess iron that can produce free radicals.

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