The Food Coach

Healthy Food Database - Rockmelon

Cantaloupe is also known as "muskmelon" because most varieties have a musk smell. Rockmelons or cantaloupes have a green to tan netted rind and a sweet, light orange-coloured flesh.
Category: Fruit
In Season:
To Buy: When selecting a rockmelon, buy the one that has a slight give when squeezed and a sweet, delicate scent.
To Store: Keep under-ripe melons at room temperature for two to three days. If you are using only part of the melon, leave the seeds in the unused piece, wrap well, and refrigerate two to three days.
Tips & Tricks: When preparing melons, rinse the outside of the melon before cutting. Cut the melon in half and remove the seeds by scraping them out with a spoon. A serve of rockmelon is equivalent to about two thick slices.

Nutrition (Per serve):

Weight (grams): 89
Carbohydrates, g: 4.2
Protein (g): 0.4
Saturated Fat, g : 0.0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision.

Contraindications:
Taken in excess will accumulate in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 88
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Cold and Flus
Eye Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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