Cantaloupe
Description
The cantaloupe is of a variety of edible musk melons with a hard rind. This fruit is especially rich in provitamin A carotenoids, vitamin C, and potassium. It is also a moderate source of dietary fiber, vitamin B-6, folic acid, and biotin.
Available year-round with peak supplies from June to August.
Note: A mature canteloupe will be well-netted or webbed with a smoothly rounded, depressed scar at the tip end. If the tip end is rough with portions of the stem remaining, the mellon was harvested prematurely.
Caloric Content
| 1 | |
| Calories: | 94 |
| Protein: | 2.34 gm |
| Carbohydrates: | 22.3 gm |
| Fiber: | .97 gm |
| Total fats: | .74 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 1/2 cup, 477 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 8608 | 5000 IU |
| Thiamine: | .096 | 1.7 mg |
| Vitamin B-2: | .056 | 1.7 mg |
| Vitamin B-6: | .307 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | 6 | 300 mcg |
| Niacin: | 1.53 | 20 mg |
| Pantothenic Acid: | .342 | 10 mg |
| Folic acid: | 45.5 | 400 mcg |
| Vitamin C: | 112 | 60 mg |
| Vitamin E: | .28 | 30 IU |
1. 1/2 cup, 477 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 28 | 1000 mg |
| Copper: | .112 | 2 mg |
| Iron: | .57 | 18 mg |
| Magnesium: | 28 | 400 mg |
| Manganese: | .125 | n/a mg |
| Phosphorus: | 45 | 1000 mg |
| Potassium: | 825 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 23 | n/a mg |
| Zinc: | .41 | 15 mg |
1. 1/2 cup, 477 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1/2 cup, 477 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Nut and Seed Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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