| Five thousand years
ago, Egyptians would tuck watermelons into the tombs of kings to
nourish them in the afterlife. Today, most of us dismiss the cumbersome
melon as a mere confection, sweet and juicy but nutritionally useless.
The truth is that this cousin of the pumpkin and cucumber is both delicious
and nutritious.
A two-cup serving of watermelon contains about 80 calories, two grams
of dietary fiber, 25% of the daily value of vitamin C, 20% of the daily
value of vitamin A, 25 grams of sugar and 1 gram of protein. Watermelon
is high in beta-carotene, potassium, and magnesium. The American Heart
Association has
bestowed its "heart healthy" seal of approval upon watermelon in recognition
of these nutritional properties.
Watermelon contains high concentrations of lycopene, a fat-soluble antioxidant
that may reduce the risks of cancer and other diseases. Found only in select
red-pigment fruits and vegetables, lycopene may be effective at trapping
cancer-promoting agents called oxygen-free radicals. A two-cup serving
of watermelon contains about 14 to 15 mg of lycopene.
Watermelon is a natural diuretic, stimulating urine flow. Ground watermelon
seeds have been used through the ages as an herbal diuretic and kidney
cleanser. The seeds can also be roasted and eaten like sunflower seeds.
Finally, since they are 92% water, the aptly-named watermelon is an
excellent and pleasurable source of hydration during hot weather.
The Pick of the Patch: Tips on selecting the best melon
It takes more than just a thump of the thumb to choose the perfect
watermelon. A simple inspection of the green striped rind reveals clues
to the quality of the red flesh within.
In a press release issued by the National Watermelon Promotion Board,
Daniel Egel, a pest management specialist at the Southwest-Purdue Agricultural
Center and former plant pathologist for a watermelon seed company shared
some tips for choosing a succulent specimen.
"A watermelon that is ripe will be faded on the top. If the watermelon
has stripes, look at the area between the stripes. This area should be
a light green," he said.
"Turn the watermelon over and look at the place where the fruit stood
on the ground. If the watermelon is ripe, the 'belly spot' will be white
or yellow. If you can see the stripes through the belly spot, it may not
be ripe."
Look for a smooth rind. "You might try to avoid melons that are over-lumpy,"
Egel said. "Sometimes that may mean the rind on the inside is discolored,
which is unappealing to some people."
As for shape, Egel revealed that watermelons at the peak of ripeness
are normally filled out and blunt on the ends. Melons with pointy ends
may still be maturing and are not as delicious.
Although Egel downplays the 'thumping' method, he offered this advice
for the diehard thumpers among us.
"An unripe watermelon will 'ping' when thumped. An overripe watermelon
will 'thud.' The one you want to buy is somewhere in between."
For More on Melons
From soups to salads, you can do it with watermelon.
http://www.watermelon.org/rc.php3?secID=RecipesCarvings&secOne=Recipes
How big was the biggest watermelon ever grown? What is the record for
watermelon seed-spitting? Find out on this watermelon trivia page.
http://www.watermelons.com/trivia.html
Everything else you ever wanted to know about watermelons, from
can be found at the National Watermelon Promotion Board.
http://www.watermelon.org
Copyright © 2000 FitStuff, Inc. All Rights Reserved.
To return to our main pages:
To view more works by this author, visit:
home
a woman of her
words
Legal Disclaimer:
The information contained on this page is for educational purposes.
The information on this page is not intended to be a substitute for professional
medical advice, diagnosis or treatment. Please contact a qualified physician
before acting on information contained on this web site. |
