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Description: Cantaloupe is a good source of vitamins A and C, making it an antioxidant dream, and it has folate and potassium. Eat this wonder fruit as is. What is better than a cool slab of melon on a hot day? You can also make fruit salads, juice it, or even make melon soup.

Cantaloupes, also known as muskmelon, can aid to reduce high blood pressure and blood cholesterol levels. They aid to fight against cancer and heart disease, improve the immune system, aid liver health and guard against macular degeneration. Cantaloupes have anti-inflammatory and anti-tumor properties. The part eaten is the flesh.

Main nutrients in cantaloupe include vitamin E, vitamin B, pantothenic acid, vitamin B3, vitamin B2, vitamin B1, manganese, copper, zinc, sucrose, glucose, fructose, sodium, phosphorus, magnesium, iron, calcium, potassium, vitamin C, fiber, folate and small amounts of lipids. Cantaloupes contain more beta-carotene than any other type of melon. Key phytochemicals include phytosterols, flavonoids, myristic acid, cucurbitacin B and E, tocopherols, pectin, beta-ionone, beta-carotene, and alpha- carotene.

The following tables discuss some of the most important characteristics of cantaloupes.

Cantaloupes are full of vitamin A

One cup of diced cantaloupe provides as much vitamin A as most individuals need in a whole day. Cantaloupes possess the low calorie count and high water content of the summer squash and the high standards of vitamin C, potassium and beta-carotene seen in the winter squash, like butternut and pumpkin squash. Cantaloupe is a great way to incorporate raw foods into your diet as we should eat raw foods each and every day. The perfect ingredient for smoothies, it also softens and sweetens vegetable juices or purees.

Cantaloupe as a healthy diet

Cantaloupe is a good example of eating something because it is delicious and at the same time enjoying some health benefits. Cantaloupe has more heart healthy potassium than bananas. The zinc in cantaloupe also benefits prostate health. Researchers have found that cantaloupe may have an anti-clotting effect on the blood. Cantaloupe, as a member of the melon family, is one of the most easily digested foods. Hydrating and cleansing, cantaloupe can replace drinking water for hydration. It is low in calories and high in minerals like zinc and potassium. When you think about vitamin C, you likely think of fruits, but cantaloupe is a good resource of this wrinkle fighting vitamin.

You don’t need to worry about the sugar in melons. This fruit contains B complex vitamins, which help energy production by helping sugar metabolism in the body. Additionally, there is an excellent amount of fiber in cantaloupe, which enables the delivery of sugar to the blood.

Tips to choose cantaloupes

Select cantaloupes with a corky, coarse, thick surface, with veins standing out over a slightly golden colored rind. Generally a good one won’t have a stem, and it will yield slightly to thumb pressure on the non-stem end. Try not to choose the fruit with a pronounced green or yellow rind color, mold growth, softening over the entire rind and irregular shape- particularly in the stem scar. Keep cantaloupes at room temperature for up to 4 days and then keep inside your refrigerator for up to 5 days. Refrigerate cut up melon in a covered container for up to 3 days.

Wash the fruit under cool water before cutting to cleanse it of any bacteria or mold, which can be carried on the knife from the skin into the fruit. Cut the cantaloupe and then remove the strings and seeds.

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Source by Freeha Irfan Ahmed

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