Constituents

The leaf contains beta-carotene, calcium, carpaine, fats, flavonols, niacin, papain, tannins, and vitamin C (in higher concentration in the leaf than in the fruit). The leaf, unlike the fruit, is not a source of the protein-dissolving enzyme papain, but the latex (sap) in the leaf stem is. Papain remains in leaf preparations that have been dried over low heat, but it may be destroyed in products that are dried at high heat.