Watermelon reigns in the summer, because it is difficult to refresh fruit. He is juicy, sweet and perfectly quenches thirst on hot days. Everyone knows the taste of watermelon, but few people know that fruit is more than just a pink-red pulp. Although stones and skin usually go to the bin, it turns out that they can be a valuable addition to your daily diet.
Watermelon is a fruit that consists of 93 percent. from water. Thanks to this, it perfectly irrigates the body and helps to survive even the largest summer heat. Additionally It is low in calories – In 100 grams it contains only 30 kcal. Still, it provides a large dose of valuable ingredients. You can find it in it vitamins (A, C and those from group B) and minerals (including potassium and magnesium, which support the work of the heart and nervous system).
It is also present in watermelon lycopene, i.e. a strong antioxidant. There is even more of it than in tomatoes. He is responsible for the pink-red flesh color, protects the body against premature aging, has anti-inflammatory and has anti-cancer potential. It also cares for the proper functioning of the heart. What’s more, The fruit contains high doses of fiberwhich improves digestion, stimulates intestinal peristalsis and cares for proper intestinal microflora. Contained in watermelon amino acids They support blood circulation and relieve muscle fatigue after intensive physical exertion.
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You’ve probably heard in your childhood from parents or grandparents that after swallowing the watermelon stone in your stomach, all the fruit will grow. This is a classic story that adults tell children to encourage them to eat carefully. In fact, there is nothing to be afraid of – watermelon seeds are not dangerous, and what’s more – they can be a healthy addition to the diet.
They contain protein, healthy fats, B vitamins and magnesium, iron zinc and copper. They are also a treasury of dietary fiber – They support the proper functioning of the intestines and give a feeling of satiety. Due to the fact that stones are a rich source of this ingredient, Everyone with a sensitive stomach should not eat raw. In excess, they can cause flatulence and digestive tract ailments.
They have the most values after a desert, like pumpkin or sunflower seeds (it adds crunchy and more intense taste). In the kitchen, they can be used as a salad add -on or eat in the form of a snack. Although raw stones can be difficult to bite, that’s enough boil them in the soupto make them softened a bit. Nothing prevents you from He mixed them with fruit and created a delicious cocktail. From blended seeds with a bit of salt, it arises delicious sandwiches butter. Interestingly, Oil is also pressed from the watermelon seedslater used in cosmetics for skin and hair care. It can also be used in the kitchen, e.g. as salad dressing.
After winning the entire pulp, the watermelon skin usually ends in the basket, because it seems inedible. Meanwhile its light green part – between pink -red pulp and green hard shell – has considerable culinary and health potential. The watermelon skin contains vitamins A, C and B6 and amino acids that improve circulation and help in muscle regeneration. The skin also contains less sugar and more fiber than watermelon pulp. Eating skin can lower blood pressure and too high cholesterol.
In Asian or South American cuisine, it has been used for a long time. You can pick it, marinate, and even fry or add to cooked stews (including curry). The marinated peel resembles canned cucumbers and works great as an addition to meats, sandwiches or vegetable dishes.
Just cut the pulp and a fragment of the hardest, dark green layer of watermelon. There will be about a centimeter of light green skin, which you need to cut into strips and marinate in vinegar with the addition of sugar, salt and spices (e.g. ginger). Such an appetizer perfectly fits into the idea of zero waste, i.e. not working leftovers from food.
Source: now pocoty.pl, diettytycy.org.pl
