Amount per serving (Serving size: 2 cups watermelon, diced (280g)
Calories from Fat 0
Total Carbohydrate: 27g, 9%
Sodium 10mg, 0%
Vitamin A, Vitamin C, Calcium 2%, Iron 4%
Watermelon is 92% water. By weight, watermelon is the most-consumed melon in the United States, followed by cantaloupe and honeydew. Watermelon is the Lycopene leader in fresh produce, having higher concentrations of lycopence than any other fresh fruit or vegetables. Fresh watermelon contains higher levels of lycopence than fresh tomatoes. Watermelon has heart healthy properties because it is naturally low in saturated fat, total fat and cholesterol.
The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. Over 1,200 varieties of watermelons are grown worldwide in 96 countries today. In some Mediterranean countries, the taste of watermelon is paired with the salty taste of feta cheese. In the U.S. and Mexico, about 200 - 300 varieties of watermelons are grown. The United States currently ranks fourth in worldwide production of watermelon. Forty-four states grow watermelons with Florida, Texas, California, Georgia and Arizona consistently leading the country in production.
Below are the five most popular watermelon varieties available at local supermarkets:
Jubilee (Oblong, 20-45 lbs. Large sized brown seeds)
Crimson Sweet (Round to oblong 16-35 lbs. Medium sized brown seeds)
Allsweet (Oblong 18-30 lbs. Small brown or black seeds)
Triploid Hybrid (Round to oblong 10-20 lbs. Seedless) Ice Box:
Ice Box (Round, 5-15 lbs. Dark seeds)