Watermelon: Nutrition facts, History, Benefits


  • Watermelons are a member of the botanical family Cucurbitaceae.
  • Watermelons can be classed as both a fruit and a vegetable.
  • It is a fruit as it grows from a seed, has a sweet refreshing flavour, and considered a type of melon.
  • It is a vegetable as it is a member of the same family as the cucumber, pumpkin and squash.
  • Watermelon may only be made up of water and sugar but is a nutrient dense food.
  • It provides a high amount of vitamins, minerals and antioxidants for a low amount of calories.
  • Watermelon is available during peak summer.
  • It is also harvested and cleared from fields like other vine growing vegetables.
  • The refreshing quality and sweet taste help to combat the heat.
  • It also provides a guilt-free, cheap dessert for kids and adults.
  • There are five common types of watermelon:
    • Seeded
    • Seedless
    • Mini (also known as personal)
    • Yellow and
    • Orange
  • The watermelon is the official state vegetable of Oklahoma.
  • All parts of a watermelon can be eaten, even the rind, which contains many nutrients.
  • The rind can be used as a vegetable and stir-fried, stewed or pickled.
  • There are more than 1200 varieties of watermelon that come in various weights, shapes, sizes and colour.

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