Health Benefits of Watermelon

• Scientific name: Citrullus lanatus
• Family: Cucurbitaceae
• Origin: Africa
• Varieties: There are more than 50 varieties. Different varieties have different sizes, shape, color of skin, flesh, and even the seeds. Most varieties are red flesh, but there are also orange and yellow-fleshed varieties. Some varieties are seedless.
• Fruit length: 30-70 cm; weight: 1.5 – 30kg
• Season: all year round

The watermelon belongs to a large and distinguished family of vines, which includes gourds, squash and cucumbers. While some are trained to climb, the watermelon, with its very large fruit, spreads across the ground. Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped. Embedded in its deep pink or yellow flesh, are small dark brown or black edible seeds, some 200 to 900 in each fruit. The watermelon is very juicy, its flavor varying from the insipid (lacking of taste) to markedly sweet. It is a popular and refreshing fruit during the hot summers. The juice of the watermelon makes a refreshing drink, and is bottled and canned. The fruit also serves as a popular dessert fruit by itself and in combination with others.

Watermelon seed: Watermelon seeds contain oil, protein and vitamin B. The amount of oil varies from one variety to another; some produce enough to make useful cooking oil. Watermelon seeds contain about 35% protein, 50% oil, and 5% dietary fiber. In Asian countries, roasted watermelon seeds are either seasoned and eaten as a snack food (just like peanut) or ground up into cereal and used to make bread.

Nutritive Values Per 100 gm:

• Vitamin A: 590 I.U.
• Vitamin B: Thiamine .05 gm.
• Riboflavin: .05 mg.
• Niacin: .2 mg.
• Vitamin C: 6 mg.
• Calcium: 7 mg.
• Iron: .2 mg.
• Phosphorus: 12 mg.
• Potassium: 600 mg.
• Fat: .2 gm.
• Carbohydrates: 6.9 gm.
• Protein: .5 gm.
• Calories: 28