What are the ingredients in watermelon?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

The chemical composition of watermelon might not have been known to the European world for a long time if the traveler D. Livingston had not come across the berries of this plant while exploring the desert regions of the Kalahari. He noticed that all animals enjoy the fruits of this plant culture, which retain water well. This berry still exists in the wild in this region.

Research on the composition of watermelon indicates that it (per 100 grams of product) really contains a lot of liquid (up to 89-90 grams), which has a good diuretic effect. Those who want to lose weight should not refuse to use this culture during the season, because. watermelon pulp helps to remove from the body from 1 to 3 kg of excess fluid, with the release of which the weight also decreases.

Watermelon also contains a small amount of proteins and fats (0.7 and 0.2 grams, respectively). The berries contain a small amount of pectin (0.6 gr.), ash (the same amount), fiber (0.5gr.) and organic acids. The fruits are rich in carbohydrates (starch about 0.1 g, disaccharides and monosaccharides - about 9 grams per 100 grams of pulp). American scientists have found that the fruits also contain citrulline, which, after digestion, turns into arginine (a vasodilator with a Viagra-like effect).

The composition of watermelon includes a number of very valuable and useful ingredients, including folic acid and magnesium (about 60% of the daily value of this trace element is present in a 100-gram serving). Folic acid (folacin) is involved in the construction of DNA and in the processes of protein processing. Therefore, drinking watermelon can help to achieve good skin color and proper digestion. Scientists have also isolated lycopene (anti-aging), calcium, potassium, sodium and iron in small amounts.

The composition of watermelon grown in natural conditions (usually the berries ripen on their own by mid-August) is more useful than harmful to humans. But the fruits offered on the market earlier than the natural terms of readiness should be treated with caution, because. they can be pumped with nitrates to get a quick harvest. The test for testing watermelon is quite simple: you need to dip a piece of pulp into a glass of water. If the liquid becomes cloudy, then the composition should be optimal, and if it turns red, then it is better to throw out such a watermelon.

How should I buy and consume watermelon? Reviews indicate that retail outlets need to require a certificate of passagenitrate control, do not take damaged berries, and it is also better not to buy cut fruits in supermarkets (closing with cling film does not protect against microbes). It is better to take heavy specimens with a yellow spot on the bottom, which indicates that the watermelon "sat" in the garden under the sun, and wash thoroughly before putting it on the table. You need to eat a sweet berry in moderation, because. even a small amount of fiber improves the motility of intestinal processes, and its excessive amount can lead to eating disorders. It is better not to throw away the bones from the watermelon, but to use them for food, because. they contain linolenic and palmitic acids and have physical and chemical properties similar to almond oil.