The chemical composition of a watermelon, perhaps, would 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 Kalahari. He drew attention to the fact that all animals with pleasure enjoy the fruits of this plant culture, which preserve water well. In the wild, this berry still exists in this region.
Studies of the composition of watermelon indicate 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 flesh contributes to the removal of 1 to 3 kg of excess fluid from the body, with the release of which the weight decreases.
The composition of watermelon also includes a small amount of proteins and fats (0.7 and 0.2 grams, respectively). The berries contain a small amount of pectin (0.6 g.), Ash (the same amount), fiber (0.5 g.) 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 citrulline is also present in the fruit, which, after digestion, turns into arginine (a vasodilator with a viagro-like effect).
The composition of the watermelon includes a number of very valuable and useful ingredients, including folic acid and magnesium (about 60% of the daily norm of this microelement is present in a hundred-gram portion). Folic acid (folacin) is involved in the construction of DNA and in protein processing. Therefore, the use of watermelon can help to find good skin color and proper digestion. Scientists also isolated lycopene (anti-aging), calcium, potassium, sodium and iron in small quantities.
The composition of a watermelon grown under natural conditions (usually the berries ripen on their own by mid-August) is more likely useful than harmful to humans. But the fruits offered on the market earlier than the natural dates of readiness should be treated with caution, because they can be pumped up with nitrates to get a quick harvest. The test for checking 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 to buy and consume watermelon? The reviews indicate that at points of sale you need to require a certificate of nitrate control, do not take damaged berries, and it is better not to buy cut fruits in supermarkets (closing with cling film does not protect against microbes). It is better to take heavy copies with a yellow spot on the bottom, which indicates that the watermelon "sat" on a bed under the sun, and wash thoroughly before putting it on the table. You need to eat 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 seeds from the watermelon, but to use them as food. they contain linolenic and palmitic acids and have physicochemical properties similar to almond oil.