Watermelon is a truly unique creation of nature. It is difficult to find something similar among the numerous fruits and vegetables.
Watermelon is a dietary product. In the sense that there are practically no contraindications for the use of watermelon. Watermelon consists of water (up to 80 percent of the fruit weight), fructose, a small amount of glucose, sucrose, trace elements and vegetable fiber. Fructose is unique in that it is absorbed by the body without spending insulin at all. This means that even patients with insulin-dependent diabetes can eat sweet watermelon.
Striped delicacy also has a pronounced diuretic effect, literally washing the body from the inside, which allows you to recommend the fragrant pulp to those suffering from diseases of the heart, blood vessels and joints. Watermelon is also useful for cores for a reason, which we will talk about in the next section.
Watermelon is a real treasure trove of magnesium, without which a person simply cannot do. A chronic lack of magnesium in food leads to an increase in blood pressure. Magnesium and its “partner” – calcium – provide constriction and expansion of blood vessels, a mechanism that maintains the stability of blood pressure in the body. Magnesium is important for bile secretion and cholesterol deactivation, for binding oxalic acid salts (oxalates) and preventing the formation of kidney stones, for reducing nervous excitability, relieving muscle spasms, and normalizing intestinal motility.
And this wonderful trace element in 100 grams of watermelon pulp contains as much as 224 milligrams – more only in almonds. Thus, to repay a person’s daily need for magnesium, it is enough to eat 150 grams of watermelon.
Watermelon is also rich in potassium, although it is less than in dried apricots, bananas and persimmons, but if we compare the caloric content of the same bananas and watermelon, then the “Russian” who grew up on melon is clearly in a more advantageous position – there are three times more calories in a banana.
How to choose a watermelon
So, it’s decided, we buy a watermelon! What should I pay attention to in order not to contribute to an increase in sales of antidiarrheal (in other words, anti–inflammatory) drugs?
- First of all, take your time. It is best to buy at the end of August or early September, when the chance is high enough that the fruits could ripen completely on their own, without saltpeter and other tricks.
- Never buy watermelons at the roads, at the entrance to the city, from cars and in other improvised places of trade. This is an almost one hundred percent chance to run into low-quality products. Ask the seller for all the documents for watermelons – including the certificate of the sanitary inspection authorities, in the end you have the right to know what you are paying your money for.
- Do not ask the seller to choose a watermelon for you “at his discretion”. The seller’s task is to sell, and what he will sell to you depends on his conscience, and unfortunately, not all people have it.
- Watermelon should be without a matte coating – a clear sun glare should appear on a clean watermelon. Carefully examine the fruit – if there is a small rotten place with a dot in the center, then saltpeter was injected into it with a syringe. Let the sellers themselves eat such a charm. Do not take fruits with cracks, dents and other traces of violence on the watermelon face.
- The “tail”, that is, the stalk of a watermelon, should be yellowish and dried, but not completely dried, since this is the first sign of long storage and transportation. And if the tail is torn off, it means something is being hidden from you, put this watermelon aside.
- It is desirable that the watermelon has a small yellow spot (the so–called “patch” is the place where the watermelon came into contact with the ground)- so he matured himself. If the spot is large, then the poor guy was freezing, he lacked the sun and heat, the taste will be watery and the sweetness will no longer be the same.
- Watermelon should buzz loudly when patting – the immature flesh is dense, and the sound in its thickness spreads with difficulty. Squeeze the watermelon with your hands (just don’t overdo it!) – ripe fruit will crackle.
- Choose a medium–sized fruit (optimally 5-7 kg), if you are going to eat watermelons in a large company – it is better to take several small watermelons than one striped monster by 20 kilograms.
- Never take watermelons “on the cutout” or in slices, it’s easier to throw out an unripe watermelon at home than to worry with your stomach from a seemingly ripe, but populated as a microbiological laboratory “tabby”.
- Do not eat watermelon immediately at the market or on the street. At home, wash it thoroughly, even with soap, and rinse with boiled water. During washing, you can once again check the watermelon for ripeness – the ripe fruit will float in the water, and the green one will drown. You need to cut the watermelon with a clean knife. By the way, the ripe fruit will “disperse” under the knife with a characteristic crack, and the seeds will be dark brown or even black (and not white).