to Get the Most Nutritional Value Out of Watermelon
Dr. Ben Kim
a day goes by in the summer where you won't find a watermelon in our home. Watermelon
is hands down, our family's favourite summertime fruit.
only is watermelon packed with thirst-quenching water and natural sweetness, it
is an excellent source of two powerful antioxidants: lycopene, and beta carotene.
is what gives watermelon its rich, red colour, and is associated with reduced
risk of developing macular degeneration, prostate
challenges, and a variety of other degenerative conditions.
carotene is another powerful antioxidant that can help to protect your cells against
damage by free radicals. If you are eating adequate amounts of healthy fat and
are in good overall health, your body can convert beta carotene into vitamin
A, which plays a critical role in keeping your immune system healthy.
recent study conducted by the U.S. Department of Agriculture indicates that the
lycopene and beta carotene content of watermelon increases when watermelon is
stored for several days at room temperature after being picked from the ground.
measured the lycopene and beta carotene content of different types of three popular
seeded and seedless types of watermelon.
watermelons were stored in coolers that were set at three different temperatures:
41 degrees fahrenheit (5 C), 55 degrees fahrenheit (13 C), and 70 degrees fahrenheit
fourteen days, the following results were recorded:
content rose by an average of 20 percent in watermelons that were left uncut at
carotene content rose by an average of 100 percent in watermelons that were left
uncut at room temperature
that were left uncut at room temperature had thinner rinds than those that were
stored at colder temperatures, a cardinal sign of ripening
that were stored at below-room temperature levels did not experience any gains
in their lycopene and beta carotene levels
watermelon becomes more nutritious if you allow it to ripen for a few days in
a whole, uncut state at room temperature.
watermelon should not be stored at room temperature, as it will start to go bad
after a day or two.
we buy watermelon, we let it sit on our kitchen floor for a few days until we
are ready to eat it. We then cut it into big pieces (approximately 4 by 4 inches),
eat what we can right away, and then store whatever is left in an airtight container
in the refrigerator, to be eaten over the next day or two.
you use a juicer to make watermelon
juice, wash the outer green skin of the watermelon thoroughly and push it through
the feeding chamber of your juicer along with the red flesh of the watermelon.
This will provide your body with chlorophyll, another health promoting nutrient.
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