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Watermelon Nutrition Information

Nutrient	Units	1 wedge (approx 1/16 of melon) ------- 286 g
Proximates
Water	g	261.719
Energy	kcal	91.520
Energy	kj	383.240
Protein	g	1.773
Total lipid (fat)	g	1.230
Ash	g	0.744
Carbohydrate, by difference	g	20.535
Fiber, total dietary	g	1.430
Minerals
Calcium, Ca	mg	22.880
Iron, Fe	mg	0.486
Magnesium, Mg	mg	31.460
Phosphorus, P	mg	25.740
Potassium, K	mg	331.760
Sodium, Na	mg	5.720
Zinc, Zn	mg	0.200
Copper, Cu	mg	0.092
Manganese, Mn	mg	0.106
Selenium, Se	mcg	0.286
Vitamins
Vitamin C, total ascorbic acid	mg	27.456
Thiamin	mg	0.229
Riboflavin	mg	0.057
Niacin	mg	0.572
Pantothenic acid	mg	0.606
Vitamin B-6	mg	0.412
Folate, total	mcg	5.720
Folic acid	mcg	0.000
Folate, food	mcg	5.720
Folate, DFE	mcg_DFE	5.720
Vitamin B-12	mcg	0.000
Vitamin A, IU	IU	1046.760
Retinol	mcg	0.000
Vitamin A, RAE	mcg_RAE	51.480
Vitamin E	mg_ATE	0.429

Factoids
Watermelon is generally produced from April to November in the U.S. and the peak season usually runs from May through August. It is also imported for year-round availablility.

Watermelon is an excellent source of vitamins A, B6 and C, and contains fiber and potassium.

Ninety-two percent of the fruit is water.

The weight of a watermelon can range from five to thirty pounds.

Watermelon and ragweed share some of the same allergens.

How to Pick and Store a Watermelon
Choose a firm symmetrical watermelon that is free of bruises, dents and cuts.

Lift it up, the watermelon should feel heavy for its size.

Turn it over and look for a creamy, yellow spot - known as the ground spot, from where it sat on the ground and ripened in the sun.

An ideal temperature would be 55 degrees but whole melons will keep for 7 to 10 days at room temperature. Storing them too long will cause them to lose texture and flavor.

You should wash the outside in clean and running water before cutting it and use a clean knife and cutting surface.

Once the melon is cut it should be wrapped and stored at 37-39 degrees.

- portions of this content are courtesy of:
National Watermelon Promotion Board

Lipids
Fatty acids, total saturated	g	0.137
4:0	g	0.000
6:0	g	0.000
8:0	g	0.003
10:0	g	0.009
12:0	g	0.006
14:0	g	0.003
16:0	g	0.066
18:0	g	0.051
Fatty acids, total monounsaturated	g	0.306
16:1 undifferentiated	g	0.000
18:1 undifferentiated	g	0.306
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.418
18:2 undifferentiated	g	0.418
18:3 undifferentiated	g	0.000
18:4	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0.000
Phytosterols	mg	5.720
Amino acids
Tryptophan	g	0.020
Threonine	g	0.077
Isoleucine	g	0.054
Leucine	g	0.051
Lysine	g	0.177
Methionine	g	0.017
Cystine	g	0.006
Phenylalanine	g	0.043
Tyrosine	g	0.034
Valine	g	0.046
Arginine	g	0.169
Histidine	g	0.017
Alanine	g	0.049
Aspartic acid	g	0.112
Glutamic acid	g	0.180
Glycine	g	0.029
Proline	g	0.069
Serine	g	0.046
Other
Caffeine	mg	0.000
Theobromine	mg	0.000

Nutrition Information - Healthy Recipes

source: USDA National Nutrient Database for Standard Reference
Release 18, 2006 - Nutrition and Diet Data

This information is not intended to be a substitute for professional medical advice. You should not use this material to diagnose or treat a health condition or disease without consulting with your healthcare provider.
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