Watermelon is not only a very juicy and tasty berry, but also a valuable food product, the use of which can bring great benefits to human health. Therefore, the beneficial properties of the fruits of this gourd are widely used by traditional medicine for many diseases.
The benefits of ripe and properly grown watermelon are invaluable. The pulp of the berry is unusually rich in a significant amount of folic acid. This substance is able to have a positive effect on blood formation processes and stabilizes biochemical processes in the body. A sufficient amount of iron makes watermelon pulp useful in the treatment or prevention of iron deficiency anemia.
Watermelon will be very useful for both pregnant and lactating women, and the high fluid content has a positive effect on lactation, well increasing the amount of breast milk. In addition, the rich chemical composition allows the use of watermelons in the diet of people with the following pathological changes and diseases:
Watermelon pulp is an excellent choleretic and diuretic, and has also proven itself in the prevention of hypovitaminosis. Knowing how much ripe berries can be consumed, many diseases can be prevented.
Among other things, watermelon seeds also have healing properties, which in their qualities are not inferior to pumpkin seeds and are used for bleeding, severe inflammatory processes, hepatitis or jaundice. They help to effectively reduce heat and relieve febrile conditions.
Watermelon pulp, supplemented with crushed seeds, is also widely used in cosmetology for the preparation of anti-aging products, and fresh crusts help reduce headaches and relieve migraine attacks. Watermelon juice practically does not contain natural salts and acids, what characteristically differs from most fruits and berry crops. Its use allows you to rid the body of toxins, helps cleanse the liver and perfectly restores the intestinal microflora.
In some chronic diseases and pathological conditions, watermelons can cause harm, and their use is contraindicated and can be done with great care and only after consulting a doctor. It is absolutely impossible to use watermelon pulp in the following cases:
Very carefully you need to treat the consumption of gourds with severe violations in the gastrointestinal tract. In childhood, you need to be limited to a single serving of 100 g. product, which will reduce the risk of overloading the gastrointestinal tract. Breastfeeding is not recommended at all.
In order to activate growth processes and quickly gain a lot of weight, unscrupulous melon growers often use substances that can accumulate in the berry in the form of nitrates. The use of such products is the cause of severe poisoning, so when purchasing watermelons you need to be extremely careful. The first signs of poisoning can be lethargy, nausea and vomiting.. In this case, it is recommended to seek medical help.
Calorie content of 100 g of fresh watermelon pulp is only 27-37 kcal. The composition includes 0.7 g of protein, 0.1-0.2 g of fat and 5.8-8.8 g of carbohydrates. The ripe berry is characterized by a rather high glycemic index - 75 units. The ratio of proteins, fats and carbohydrates is 1: 0.1: 8.3. The main chemical composition of the pulp of a popular and tasty gourd is rich in vitamins, macrocells and microelements.
Vitamins contained in 100 g of edible portion:
Macronutrients and trace elements contained in 100 g of the edible part:
Also, the pulp of watermelons contains a sufficient amount of digestible carbohydrates in the form of starch and dextrins, monosaccharides and disaccharides, essential amino acids. A couple of pieces of watermelon contains half the daily rate of ascorbic acid.
Pickles, pickles and pickles are popular methods of harvesting in our country. Watermelons are used in all of the above methods, and the caloric content of such products is not much higher than the nutritional values of fresh berry pulp. Unlike just fresh berries, processed flesh has a number of advantages. The composition of salted watermelon and soaked berries includes hydrochloric acids and a significant amount of dietary fiber. Sour and soaked watermelons are also rich in copper, cobalt, molybdenum, chlorine, zinc and sulfur.
Fermentation is carried out in a 3% saline solution, followed by storage at a temperature of no higher than 4-5 ° C. Sour melon culture has a very pleasant sour-sweet taste and perfectly retains the aroma of any added herbs. You can ferment the crop at any stage of ripeness, which completely does not reduce the taste and nutritional value of the resulting product.
The pickled crop of gourds is not only tasty, but also very healthy. The calorie content of pickled watermelon is about 40 kcal per 100 grams, which allows it to be attributed to the category of dietary products and used if desired to reduce excess weight.
The benefits of watermelons grown independently or purchased from conscientious melon growers are invaluable. Regular use helps to strengthen the immune system and will be a good way to prevent many serious diseases. Among other things, berries can be harvested for the future and enjoy their taste almost until the next harvest.