Watermelon
Description
The watermelon is a large, elongated fruit, usually with a green rind and sweet red flesh, of the trailing vine, Citrullus vulgaris. It provides small amounts of vitamin C, provitamin A carotenoids, and vitamin B-6.
Available from March through October with peak supplies June through August.
Note: Melons should have a yellowish underside where the fruit contacted the ground. If the melon is hard, white or very pale green on the underside, it is probably immature. Immature melons do not ripen to the extent once harvested, total sugar does not increase. Cut melons should display good, crisp, red flesh. They should not be mealy or water-soaked. Seeds should be fully mature and hard.
Caloric Content
| 1 | |
| Calories: | 50 |
| Protein: | .99 gm |
| Carbohydrates: | 11.5 gm |
| Fiber: | .48 gm |
| Total fats: | .68 gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | 0 mg |
1. 1 cup, 160 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 585 | 5000 IU |
| Thiamine: | - | 1.7 mg |
| Vitamin B-2: | .032 | 1.7 mg |
| Vitamin B-6: | .23 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | 4 | 300 mcg |
| Niacin: | .32 | 20 mg |
| Pantothenic Acid: | .339 | 10 mg |
| Folic acid: | 3.4 | 400 mcg |
| Vitamin C: | 15.4 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 160 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 13 | 1000 mg |
| Copper: | .051 | 2 mg |
| Iron: | .28 | 18 mg |
| Magnesium: | 17 | 400 mg |
| Manganese: | .059 | n/a mg |
| Phosphorus: | 14 | 1000 mg |
| Potassium: | 186 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 3 | n/a mg |
| Zinc: | .11 | 15 mg |
1. 1 cup, 160 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .011 gm |
| Threonine: | .043 gm |
| Isoleucine: | .03 gm |
| Leucine: | .029 gm |
| Lysine: | .099 gm |
| Methionine: | .01 gm |
| Cysteine: | .003 gm |
| Phenylalanine: | .024 gm |
| Tyrosine: | .019 gm |
1. 1 cup, 160 grams
| 1 | |
| Valine: | .026 gm |
| Arginine: | .28 gm |
| Histidine: | 17 gm |
| Alanine: | .059 gm |
| Aspartic acid: | 14 gm |
| Glutamic Acid: | 186 gm |
| Glycine: | - gm |
| Proline: | 3 gm |
| Serine: | .11 gm |
1. 1 cup, 160 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
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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