The Food Coach

Healthy Food Database - Watermelon

Watermelon grow to enormous sizes. Most are the size of a basketball. They grow along the ground. Watermelon have a thick, green skin with pink flesh and black seeds.
Category: Fruit
In Season: all year
To Buy: Seedless or with seeds. (The seedless make the whole experience of eating them much more enjoyable.) Choose melons with a well-rounded shape and smooth surface. The underside should be creamy yellow. Knock it with your fist and listen for a hollow sound to indicate that it's ripe.
To Store: Cut melon should be stored with plastic wrap for two to three days. Uncut melon will keep in a cool place for up to two weeks.
Tips & Tricks: Melon should be rinsed with water before cutting. A serve of watermelon is equivalent to one large slice.

Nutrition (Per serve):

Weight (grams): 285
Carbohydrates, g: 14.3
Protein (g): 0.9
Saturated 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.
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): 288
High GI > 70 : Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; High GI foods raise blood sugar levels quickly and creating energy spikes followed quickly by energy slumps.
Fat (g): 0.6
Monosaturated Fat , g: 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
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: For a healthier icy pole, cut seeded watermelon into rectangles and freeze it - kids love it.

Benefits the Following Health Conditions:*

Fluid Retention

* 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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