1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to Cantaloupe Ingredients

Cantaloupe, alias melon, sweet melon, melon, reticulated melon. Cantaloupe belongs to the cucurbit family and is a variety of melon. From the Turkic language "Kabo", which means "melon". In my country, only Xinjiang and Dunhuang in Gansu produce cantaloupe. Except for a few alpine regions, most areas in Xinjiang produce cantaloupe. The best quality cantaloupe is produced in Jiashi County, Hami and Turpan Basins in southern Xinjiang. There are more than 180 varieties and types of cantaloupe in Xinjiang, and there are early-ripening summer melons and late-ripening winter melons. Winter melons are shelf-stable. Winter melons stored by local people in Xinjiang can be stored in the next spring and still taste fresh.

Cantaloupe has the reputation of "the king of melons". The sugar content is about 15%. It has different shapes and unique flavors. Some are creamy, and some contain lemon fragrance, but they are sweet as honey and have a unique fragrance. Reputed at home and abroad

nutritional value

Cantaloupe is not only sweet, but also rich in nutritional value. According to analysis, the dry matter of cantaloupe contains 4.6%-15.8% sugar, 2.6%-6.7% cellulose, malic acid, pectin, vitamins A, B, C, niacin, calcium, phosphorus, iron and other elements. The iron content is two or three times higher than that of chicken and 17 times higher than that of milk.

Edible effect

1. Eliminate irritability and quench thirst: If you often feel tired, restless or bad breath, eating cantaloupe can improve.

2. Emetic induction: Modern medical research has found that the pedicles of melons such as cantaloupe contain bitter toxin, which has the effect of inducing vomiting, which can stimulate the mucous membrane of the stomach wall and cause vomiting. A good emetic.

3. Skin care: Cantaloupe is rich in antioxidants, and this antioxidant can effectively enhance the ability of cells to resist sunscreen and reduce the formation of skin melanin.

4. Vitamin supplementation: Eating half a cantaloupe every day can supplement water-soluble vitamin C and B vitamins, which can ensure that the body maintains the needs of normal metabolism.

5. Prevention of coronary heart disease: The potassium content in cantaloupe is the highest, which can maintain normal heart rate and blood pressure, and can effectively prevent coronary heart disease.

For people

suitable for majority of the people .

Taboo crowd

People suffering from beriberi, jaundice, abdominal distension, loose stools, cold cough and asthma, postpartum and post-illness should not eat more; diabetics should be careful.

Buying skills

1. Check whether there are any scars on the skin of the melon. The older the scar, the sweeter it is. It is best that the scar has cracked. Although it looks ugly, this type of cantaloupe has high sweetness and good taste. In fact, it sells well, and the beautiful cantaloupe without scars is often raw. The more textures the melon has, the uglier it is and the better it tastes.

2, and then smell the smell, the fragrance should be more obvious. Then, the color is golden yellow; The cantaloupe selected in this way must be good.

3. Cantaloupe is mostly oval or olive-shaped. Its color is fruit green with reticulate, golden yellow, cyan and so on. Smell melons with your nose, they are generally fragrant and moderately ripe. If there is no fragrance or indifferent fragrance, it is of poor maturity and can be eaten after a while.

4. When picking the melon, you can touch it with your hand. If the melon body is firm and soft, the maturity is relatively moderate. If it's too firm, it's underripe, and if it's too soft, it's overripe. The flesh of the melon is light green, crispy when eaten, golden yellow, sticky, soft and juicy in white. In short, there are many types of cantaloupe, I hope you pay attention to these points when choosing.

Cantaloupe Nutrition Facts List

[Nutrition content per 100g]

basic nutrition

Energy 34 kcal

Protein 0.84 g

Fat 0.19 g

Carbohydrates 8.16 g

Crude fiber 0.9 g

lipids

Monounsaturated Fatty Acids 0.003 g

Polyunsaturated Fatty Acids 0.081 g

Polyunsaturated fatty acids as a percentage of total fatty acids 60 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols 10 mg

Carotene 2036 mcg

Lutein 27 mcg

Lycopene mcg

minerals

Calcium 9 mg

Magnesium 12 mg

Sodium 16 mg

Potassium 267 mg

Phosphorus 15 mg

Sulfur 3.11839 mg

Chlorine 24.672 mg

Iron 0.21 mg

Iodine mcg

Zinc 0.18 mg

Selenium 0.4 mcg

Copper 0.041 mg

Manganese 0.041 mg

Fluorine 1 mcg

vitamins

Vitamin A 1014.6 mcg

Vitamin C 36.7 mg

Vitamin D mcg

Vitamin E 0.05 mg

Vitamin K 2.5 mcg

Vitamin P (flavonoids) 0.7 mg

Vitamin B1 (thiamine) 0.041 mg

Vitamin B2 (riboflavin) 0.019 mg

Vitamin B3 (niacin) 0.734 mg

Vitamin B4 (choline) 7.6 mg

Vitamin B5 (pantothenic acid) 0.105 mg

Vitamin B6 0.072 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 21 mcg

Vitamin B12 mcg

Vitamin B14 (Betaine) 0.1 mg

amino acid

Leucine 29 mg

Methionine 12 mg

Threonine 17 mg

Lysine 30 mg

Tryptophan 2 mg

Valine 33 mg

Histidine 15 mg

Isoleucine 21 mg

Phenylalanine 23 mg