Watermelon Nutrition Facts

Watermelon Nutrition Facts
The watermelon is a large fruit with a fleshy center and thick, smooth rind on the outside. It is believed that the watermelon originated in southern Africa, and evidence suggests that it was being cultivated in the Nile Valley in the 2nd millennium BC. Watermelon seeds have even been found in Tutankhamun's tomb in Egypt. Native Americans were growing watermelons in the 1500s. Today watermelon is a popular fruit, especially in the hot summer months. Watermelons contain many health benefits and have even shown to provide relief from inflammation that can lead to arthritis, diabetes, asthma, and colon cancer.
Interesting Watermelon Nutrition Facts:
There are more than 1200 varieties of watermelon grown in 96 different countries in the world today.
Watermelons contain no fat and no cholesterol.
Explorers used watermelons as canteens to carry their water on expeditions.
In China and Japan it is common to take watermelon as a gift for the host.
Watermelons contain phenolic compounds such as triterpenoids, carotenoids, and flavonoids which provide anti-inflammatory and antioxidant benefits once consumed.
Watermelons contain lycopene, which increases as the watermelon ripens. Lycopene has the ability to inhibit many of the pro-inflammatory molecules, and the enzyme action of lipoxygenase and cyclo-oxygenase which cause an inflammatory response in the body. Lycopene is also known to neutralize free radical molecules.
Reddish-pink watermelon flesh contains much more beta-carotene and lycopene than watermelons with white flesh. To maximize the health benefits of watermelon, choosing the reddish-pink fleshed variety is best.
Watermelons contain vitamin C which is a powerful antioxidant. One cup of fresh watermelon contains 16% of the recommended daily intake of vitamin C.
Watermelons contain citrulline which is an amino acid converted in the body to arginine, another amino acid good for human health. Arginine is used in the body to help produce nitric oxide, which helps to promote the expansion of blood vessels and decreases blood pressure.
Watermelons have been shown to support cardiovascular function.
The amino acid citrulline has also been shown to help to prevent too much body fat accumulation.
One cup of diced, fresh watermelon contains approximately 46 calories.
One cup of diced, fresh watermelon has a medium glycemic index rating, which means it will increase blood sugar more than strawberries or blueberries or other fruits with low glycemic index ratings. Despite its glycemic index rating, when eaten in moderation, even diabetics can enjoy this fruit.
One cup of fresh, diced watermelon contains 6.8% of the recommended daily requirement of pantothenic acid, 6.6% of the DRI of copper, 5% of the DRI of biotin, and small amounts of vitamins A, B1, B6, and magnesium.
Consuming watermelon juice may help to relieve sore muscles due to its citrulline content.
Watermelon rind is edible, and it contains more of the amino acid citrulline than the flesh. The rind is also high in chlorophyll which is a blood building compound.
Watermelons are more than 90% water, which makes them an ideal fruit to eat on a hot summer day, and to help avoid becoming dehydrated.
In some countries watermelon is eaten with feta cheese. The combination of sweet and salty is a favorite in some cultures.

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