Vegetables

Watermelon or watermelon

Properties and nutritional values ​​of watermelon

What flavor brings to mind the summer more than that of watermelon, or watermelon if you prefer? But in addition to being fresh and very sweet, watermelons enjoy many beneficial and therapeutic properties that make them precious allies of our health. Particularly light and low in calories (100 grams of watermelon contain only 16 calories), watermelons are composed of over 90 percent water and 0.4% fiber, which makes them absolutely perfect to be included in dietary diets. Among other things, the particularly sweet taste of this fruit does not depend on the presence of sugars, but rather on non-caloric aromatic substances. The watermelon is also very rich in mineral salts (such as phosphorus, calcium, sodium, iron and potassium) and vitamins A, C, B1 and B2. The lycopene contained in the watermelon gives it its red color and makes it perfect for counteracting cellular aging or for fighting inflammation. The watermelon can be a valid support to promote skin hydration, to lower blood pressure and to counteract fatigue.

Recipes with watermelon


There are many recipes proposed on the net to create particularly refreshing desserts or snacks with watermelon or watermelon, all simple to make and very fast. Among the perfect desserts to end a light lunch, the watermelon sorbet is an original and very fresh idea, very simple to make using only sugar, lemon and an egg. Particularly refined but always very quick to make are the watermelon granita, wild strawberries and Vodka which offers a particularly fragrant and light dessert, or the watermelon jelly ring with muscat. For those who want to close a meal or prepare a snack even more lightly, the watermelon is a very original way to enjoy all the fruit of the season: just buy a large enough watermelon, cut it in half, dig it out and fill it with all the fruit available. For a very lively touch, you can add lemon juice, orange juice, sugar and Muscat wine.

How to grow watermelon


Belonging to the Cucurbitaceae family and native to the areas of tropical Africa, the watermelon is a plant that can reach up to 20 kilograms in weight and that can be grown without particularly complex treatments. Generally sowing takes place in spring and, ideally, it would be advisable to prepare the soil by digging (to a depth of 25-30 cm) in the winter months (November-December). Otherwise, the soil can be dug up at least two weeks before sowing. At the time of sowing it is advisable to fertilize the soil with fertilizer. When choosing the soil in which to plant, it should be borne in mind that seeds and seedlings need at least six hours a day and ample space, initially generating tendrils that extend laterally. They also need a rather absorbent and draining soil. The seeds should germinate seven to ten days after planting: it will be necessary to eliminate the first weakest plants and water once a day.

Watermelon or watermelon: Properties of watermelon seeds


Normally discarded when tasting the pulp of the watermelon, the seeds of this fruit are actually very rich in nutrients and therapeutic properties that make them a particularly valuable food. Rich in vitamin E, these seeds can prove to be a valuable aid in the fight against free radicals, in promoting blood circulation and fighting fatigue. The seeds also contain many mineral salts (in particular, calcium and magnesium) but also proteins, B vitamins (such as niacin which is vitamin PP, folic acid, thiamine, that is vitamin B1 and riboflavin, that is vitamin B2 ) and essential fatty acids (omega 6). The seeds have a moderate diuretic, laxative, antioxidant and energetic action (they contain 557 calories per 100 grams).

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