During the watermelon season, the watermelon should be on the table as often as possible, says Ulyana Mironova, a nutritionist in Nizhny Novgorod (Butterfly Effect wellness center). And that’s why:
1. Watermelon – a treasury of magnesium: 180-250 mg per 100 g of pulp (with a daily requirement of about 500 mg). And there is plenty of potassium in it – from 64 to 338 mg, depending on the variety, ripeness, growing conditions, ripening and storage duration. Combined with the high water content, this is responsible for the well-known diuretic effect of watermelon.
2. Watermelon is very rich in carotenoids. This is the name of about 500 natural biologically active substances of similar composition. All carotenoids have powerful antioxidant effects by blocking free radicals. Some of them are precursors of vitamin A – it is formed from them in our body.
3. Watermelon pulp is an excellent source of dietary fiber, both soluble and insoluble. They help to improve the functioning of the intestines, remove toxins from the body, promote the growth of beneficial intestinal microflora, and lower cholesterol levels.
4. The pulp of watermelon contains citrulline – a substance that is metabolized into the amino acid arginine, which, in turn, helps the heart to work properly, stimulates blood circulation and supports the proper functioning of the immune system.