עברית
Health and Nutrition
Nutrition: 8 Facts About Watermelon
While the Pharaohs ate quite a bit of watermelon, its origin is actually in Africa. The sweet fruit contains primarily water and sugar but also vitamins and antioxidants beneficial for overall health.
- Hidabroot Sofshavuah
- |Updated
- The watermelon is a plant from the gourd family. It is an annual plant with large, light yellow flowers.
Watermelon is primarily composed of water (about 92 percent) and sugars. It also contains small amounts of dietary fiber, vitamin C, and sodium.
In fact, watermelon contains not only water and sugar but also the powerful antioxidant lycopene, which is also found in tomatoes. Lycopene belongs to the carotenoid family and, according to medical research, may help reduce the risk of prostate cancer.
Another benefit attributed to watermelon is its protective effect against heart and vascular diseases. Recent studies have also suggested that watermelon may help protect the body from air pollution, maintain brain function, and support eye health.
An additional property, related to the watermelon pulp, is its use in treating mouth ulcers (canker sores). To do this, peel the rind, remove the red part, and dry the pulp in the oven for two minutes. Once dried, crush the pulp into a powder and apply it directly to the sore area.
Watermelons were grown in Egypt as early as the time of the Pharaohs. However, according to various theories, the fruit originally came from the African plains, where it grew as a wild plant.
Watermelon is a good source of vitamin C, vitamin A, vitamin B6, vitamin B1, potassium, and magnesium.
A serving of one cup of watermelon provides about 24.3% of the daily recommended intake of vitamin C and about 11.1% of the daily recommended intake of vitamin A, through its beta-carotene content (which the body converts into vitamin A).
