The seeds’ flavor is reminiscent of sunflower seeds, but a little less nutty.
You may have a hard time finding a seeded watermelon, though, because 90 percent of what’s grown in the U.S.
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Like other seeds, watermelon seeds are rich in healthy fats and protein, plus they’re a decent source of iron, magnesium, and zinc. Using them cuts down on food waste and is good for the environment.
Watermelon seeds and rind are typically discarded, but they’re edible and highly nutritious. It is also uniquely rich in a compound called L-citrulline, which can help relax blood vessels, thereby improving blood flow and helping to control blood pressure. The redder and sweeter the flesh, the more nutritious the melon, the USDA says.īeyond lycopene, USDA researchers have identified 1,500 phytonutrients in watermelon, many of which have anti-inflammatory properties. According to the USDA, watermelon has an average of about 40 percent more lycopene than raw tomatoes (although cooked tomato products are the best source). Tomatoes, pink and red grapefruit, and guava are among the other lycopene-rich foods. In fact, watermelon is unique in that it’s one of the few foods that are packed with this pigment. “It may also help protect against heart disease.”
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Antioxidants help fight free radicals, which can cause cell damage. “Like all phytonutrients, lycopene appears to protect against some cancers, such as prostate cancer and breast cancer,” Sasson says. However, the nutrient watermelon is most known for isn’t a vitamin or a mineral, Sasson says, but a phytonutrient called lycopene-a powerful antioxidant that gives the fruit’s flesh its characteristic reddish-pink hue.
“As its name implies, it’s mostly water and is a great way to hydrate yourself in the warmer weather.” You can even use it as a post-workout snack to replenish fluids lost during exercise, she says.Īt just 40 calories, a cup of watermelon will give you about 13 percent of the daily value of vitamin C and small amounts of calcium, iron, magnesium, potassium, and vitamin A. “As with all fruits and vegetables, watermelon is very nutritious, and it’s quite delicious,” says Lisa Sasson, MS, RD, clinical professor of nutrition at New York University.