Watermelon.
Watermelon.

Watermelon originally from southern Africa, its a large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers, grown for its large edible fruit, also known as a watermelon, which is a special kind of berry with a hard rind and no internal division, botanically called a pepo.

The fruit has a smooth hard rind—usually green with dark green stripes or yellow spots—and a sweet, juicy interior flesh—usually deep red to pink, but sometimes orange, yellow, or white—with many seeds, which can be soft and white or hard and black.

Considerable breeding effort has been put into disease-resistant varieties and into developing a “seedless” strain with only digestible white seeds.

Many cultivars are available, producing mature fruit within 100 days of planting the crop.

The fruit can be eaten raw, pickled or the rind cooked.

GreenPoint’s Watermelon take 600 acres out of cultivation and are commercialized from October to December and March to June.


Watermelon, raw
Nutritional value per 100 g (3.5 oz)
Energy 127 kJ (30 kcal)
Carbohydrates
7.55 g
Sugars 6.2 g
Dietary fiber 0.4 g
Fat
0.15 g
Protein
0.61 g
Vitamins
Vitamin A equiv.

beta-carotene
(4%)

28 μg

(3%)

303 μg

Thiamine (B1)
(3%)

0.033 mg

Riboflavin (B2)
(2%)

0.021 mg

Niacin (B3)
(1%)

0.178 mg

Pantothenic acid (B5)
(4%)

0.221 mg

Vitamin B6
(3%)

0.045 mg

Choline
(1%)

4.1 mg

Vitamin C
(10%)

8.1 mg

Minerals
Calcium
(1%)

7 mg

Iron
(2%)

0.24 mg

Magnesium
(3%)

10 mg

Manganese
(2%)

0.038 mg

Phosphorus
(2%)

11 mg

Potassium
(2%)

112 mg

Sodium
(0%)

1 mg

Zinc
(1%)

0.1 mg

Other constituents
Water 91.45 g
Lycopene 4532 µg

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Watermelon. (2016, September 22). In Wikipedia, The Free Encyclopedia. Retrieved 16:49, September 27, 2016, from https://en.wikipedia.org/w/index.php?title=Watermelon&oldid=740698601