Watermelon Health Facts
Watermelon: A Healthy Treat that’s Fun to Eat!
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Watermelon has 92 percent water content and is an excellent hydrator. Water plays a vital role in
regulating body temperature, transporting nutrients and oxygen to cells, removing waste, cushioning
joints and protecting organs and tissues.
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Watermelon is low in fat and cholesterol-free.
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Watermelon is an excellent source of an important amino acid, citrulline. The human body uses
citrulline to make another important amino acid – arginine – which plays a key role in cell division,
wound healing and the removal of ammonia. Watermelon’s citrulline stores are not only abundant but
they’re also readily usable by the body. Watermelon is one of the few foods that contain high levels of
cittrulline.
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Watermelon contains high levels of the antioxidant lycopene – a 300 g (2 cup) serving of watermelon
contains 18.16 mg.
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A diet containing foods high in potassium and low in sodium may reduce the risk of high blood pressure,
a risk factor for stroke and heart disease. Watermelon is low in sodium and a source of potassium.
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A healthy diet rich in a variety of vegetables and fruit may help reduce the risk of some types of
cancer.
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Watermelon is a good source of the following (per 250 mL or one-cup serving):
Vitamin C – a factor in the development and maintenance of bones, cartilage, teeth and gums
Thiamine (vitamin B1) – releases energy from carbohydrates and aids in normal growth
Vitamin B6 (also a source of pantothenic acid and magnesium) – a factor in energy metabolism and
tissue formation
And a source of vitamin A – aids in normal bone and tooth development, maintaining the health of
the skin and membranes
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Watermelon Health Facts
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Nutrition Information
Source: Canadian Nutrient File 2001B. This value has been computed from USDA Standard Reference Release16.
- 30 For further information, please contact:
Nicole Marenick
Faye Clack Communications Inc.
Cell: 905 220 6577
nmarenick@fayeclack.com