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Water Melon


Watermelon is made up of mostly water (91%) and carbohydrates (7.5%), and it also contains vitamins, minerals, and antioxidants:
Water: 91%
Carbohydrates: 7.5%, mostly simple sugars like glucose, fructose, and sucrose
Fiber: 0.4–0.6 grams per 100 grams or cup
Protein: 0.6–0.9 grams per 100 grams or cup
Fat: 0.2 grams per 100 grams or cup
Calories: 30–46 per 100 grams or cup
Vitamins: A, B6, and C, with 5–14% of the daily value (DV) of vitamins A and C in a cup
Minerals: Potassium, magnesium, calcium, and iron
Antioxidants: Lycopene, beta-carotene, beta-cryptoxanthin, and lutein and zeaxanthin
Water: 91%
Carbohydrates: 7.5%, mostly simple sugars like glucose, fructose, and sucrose
Fiber: 0.4–0.6 grams per 100 grams or cup
Protein: 0.6–0.9 grams per 100 grams or cup
Fat: 0.2 grams per 100 grams or cup
Calories: 30–46 per 100 grams or cup
Vitamins: A, B6, and C, with 5–14% of the daily value (DV) of vitamins A and C in a cup
Minerals: Potassium, magnesium, calcium, and iron
Antioxidants: Lycopene, beta-carotene, beta-cryptoxanthin, and lutein and zeaxanthin
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The watermelon's history can be traced back 5,000 years to southern Africa, where its ancestor, the ur-watermelon, was cultivated. This drought-tolerant plant was prized for its ability to store water, and indigenous people in the Kalahari Desert used it as a water source. However, unlike today's watermelons, the ur-watermelon had bitter flesh, and some scientists believe ancient people may have also roasted its seeds for food
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