Watermelon is related to the cantaloupe, squash, pumpkin, and other plants that grow on vines on the ground, and is actually a vegetable, not a fruit. It contains 92% water and 8% sugar.
The lycopene (an antioxidant) content of watermelon is similar to that of raw tomatoes. A one-cup serving of watermelon contains roughly the same about of lycopene as two medium-sized tomatoes. Watermelons are also a good source of Beta-carotene. watermelon rind is a natural source of citrulline, an amino acid that promotes nitric oxide production, improving blood flow through the arteries.
Studies have found that consumption of watermelon can reduce the risk of certain cancers. Research carried out in Korea found that men with a high intake of watermelon, along with other fruit, had a lower risk of colorectal cancer. Another study found that those who consumed watermelon, along with other foods high in carotenoids, had a lower risk of prostate cancer.
Tips on Using Watermelon
When cut, cover the cut surface of the watermelon with plastic wrap and keep refrigerated.
References for further reading
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