Watermelon nutrition facts

 

Watermelon has neutral flavor, and its taste somewhat described as plain-sweet water (light sugar syrup). Its flesh is soft yet crunchy unlike soft, creamy texture of muskmelons.

Varieties of watermelon-fruits are cultivated world over, featuring variation in their size, shape, and color of the flesh (red, orange, and yellow).

 

Health benefits of watermelon

  • Rich in electrolytes and water content, melons are nature’s gift to beat tropical summer thirst.
  • Watermelons are very low in calories (just 30 calories per 100 g) and carry minimal fats. Nonetheless, they plentiful in numerous health promoting phyto-nutrients and anti-oxidants essential for optimum health.
  • Watermelon is an excellent source of Vitamin-A, which is a powerful natural anti-oxidant. 100 g fresh fruit provides 569 mg or 19% of daily-required levels of this vitamin. It is one of essential vitamin for vision and immunity. Vitamin-A is also required for maintaining healthy mucusa and skin. Consumption of natural fruits rich in vitamin-A is known to protect from lung and oral cavity cancers.
  • It is also rich in anti-oxidant flavonoids like lycopene,lutein, zeaxanthin and cryptoxanthin. These antioxidants have been found to offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers. Phyto-chemicals present in watermelon like lycopene and carotenoids have the ability to help protect cells and other structures in the body from oxygen-free radicals.
  • Watermelon is an excellent source of carotenoid pigment, lycopene and indeed, superior to raw red tomato. 100 g of fresh melon provides 4532 µg lycopene, whereas this value only 2573 µg for tomatoes. Studies suggest that lycopene offer certain protection to skin against harmful UV rays.
  • Watermelon fruit is a good source of potassium; Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It, thus, offers protection against stroke and coronary heart diseases.
  • Furthermore, it contains a good amount of vitamin-B6 (pyridoxine), thiamin (vitamin B-1), vitamin-C, and manganese. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  • Total measured antioxidant strength (ORAC value) of watermelon is 142 µmol TE/100 g.


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