Papaya is still good to eat raw. Nowadays, many recipes are recommended to eat papaya cooked, such as "冰糖银耳炖木瓜", "木瓜炖牛奶", "木瓜炖雪蛤 "and so on are very familiar desserts. But after the papaya is heated, its carotene, vitamin C and vitamin E will have not a small loss, the content of fruit acid will be greatly reduced, papain will also be denatured at high temperatures. Papain is found in the milky juice of papaya. It is most abundant in unripe green papayas, about twice as much as in ripe papayas. Papain is a cysteine protease that helps the body break down meat proteins and also destroys certain bacteria and roundworms in the body to some extent. Eating a small amount of papaya after a meal can help the intestines digest hard-to-absorb meat, and is remarkably effective in preventing stomach ulcers, gastroenteritis, and indigestion. Papaya is high in vitamin C. Adults can meet their vitamin C needs by eating 100 grams of papaya (about half a medium-sized papaya) a day. Vitamin E in papaya helps to remove garbage from the body and keep cholesterol at a normal level. Fruit acids in papaya can protect the liver and lower enzymes and blood lipids, and also have a strong inhibitory effect on Staphylococcus aureus, dysentery bacilli, and cancer cells. In order to preserve a variety of nutrients in the papaya, it is recommended to eat papaya preferred raw, if you want to stew dessert, it is best to put the papaya last, and heating time should not be too long, so as not to cause a substantial loss of nutrients. Tip: papaya cold taste sweet, although it helps digestion, summer thirst, but stomach cold, weak people eat easy diarrhea, remember to stop. Elderly people eat in moderation to help digestion, but not eat too much at a time. In addition, papaya has excited the role of uterine smooth muscle, pregnant women should not eat.