Guest post written by Simone Walters, MS, RD.
I can think of few things more refreshing on a hot summer’s day than one of my favorite fruits—watermelon. As its name suggests, watermelon is made mostly of water (92%, to be exact) and is a great source of hydration. In addition, it contains several antioxidant compounds that provide a number of health benefits.
Brimming with Antioxidants…
What is an antioxidant? During the course of normal cell reactions, cells may produce highly reactive oxygen compounds (oxygen-free radicals) capable of reacting with, and consequently damaging, other body cells. Antioxidants react with the free radicals and neutralize them, thereby preventing any damage they could cause.
The two significant antioxidant compounds in watermelon are lycopene and beta-carotene. Lycopene provides the characteristic red color typically found in most watermelons. Incidentally, watermelon flesh can be orange, yellow or white depending on the variety, but the lycopene content of these varieties is negligible. Beta-carotene, in addition to its antioxidant properties, can also be converted to vitamin A, an essential nutrient whose functions include controlling gene expression and maintaining eyesight.
…And Vitamin C, Too
A 1-cup portion of watermelon provides about 12 mg of vitamin C, at least 12% of the recommended daily intake of 75-90 mg for adults. Also an antioxidant compound, vitamin C is a nutrient required by the body. Its function as an essential vitamin is to help maintain the structure and integrity of skin, bones and several body tissues.
Summer Is the Season
Watermelons are in season during the summer months of June through August, so not only will they be most delicious this time of year, but also less expensive. So try them as a refreshing treat on their own or dressed up in a fruit salad or with cheese. Happy summer!