A basket of watermelons displayed in a Singapore supermarket.Watermelon contains about 6% sugar and 92% water by weight. As with many other fruits, it is a source of vitamin C.
Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste.
The amino acid citrulline was first extracted from watermelon and analysed.[9] Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorder.
Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste.
The amino acid citrulline was first extracted from watermelon and analysed.[9] Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorder.
Watermelon rinds are also edible, and sometimes used as a vegetable. In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US, Russia, Ukraine, Romania and Bulgaria.[citation needed] In the Balkans, especially Serbia, watermelon slatko is also popular.[13] Watermelon juice can also be
made into wine.
Watermelon is also mildly diuretic.
Watermelons contain large amounts of beta carotene.
Watermelon with red flesh is a significant source of lycopene.
A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
