10 Benefits of melon for health
Melon is a cultivated fruit from a ground plant. We can find a variety of types, such as Yellow melon, Honey Dew, known as honey lump, Gaul and Cantaloupe.
In general, melon is composed of 80% water and a moderate amount of sugars. It is one of the richest fruits in sodium, but also contains potassium, magnesium and calcium. The amount of beta-carotene varies. The more orange the coloration of the pulp, the greater the concentration of these nutrients.
Benefits of melon
- Helps with diuretic effect
- Blood pressure control
- Slightly laxative effect
- Helps maintain a healthy weight (can be inserted into diets)
- Antioxidant action in the body
- Strengthens the immune system
- Participates in the formation of collagen
- Participates in the formation of bones
- Participates in the formation of red blood cells
- Facilitates absorption of iron from foods of plant origin
Due to its high water content it helps with diuretic effect, combined with the presence of potassium, also helps in controlling blood pressure. In addition to having a slightly laxative effect, due to the presence of water, fibers and magnesium, which make melon a good aid to the intestinal work.
As it provides a moderate amount of carbohydrates (sugars) and low calories in total , it also helps maintain a healthy weight and can be inserted into calorie-restricted diets.
In addition to this, vitamin C, which is also present in fruit, has an antioxidant action in the body, helping to prevent various types of diseases, such as those of the heart. And this vitamin C strengthens the immune system and participates in the formation of collagen, bones and red blood cells, and even facilitates the absorption of iron from plant foods.
Although it has sodium, it should not be viewed with fear by hypertensives , because sodium is a mineral necessary for functions such as the transmission of the nerve impulse, contraction of muscles, absorption of nutrients by the cells, among several others, and besides this, everything is a matter of equilibrium!
None no consumption contraindication, but like everything else in life, moderate consumption is the best choice.
Types of melons
With differences in color, bark texture and flavor, the diversity of melons is great. Yellow melon and honey cherry continue to be the varieties with the best offer and the best price.
The best known and the yellow melon, which is also known as common melon, is oval, has a rough bark and its flesh it varies from white-greenish to creamy.
It is very resistant to transport, it has fleshy and firm flesh. Honey dew, known as honey honey, has a very sugary and juicy pulp. The bark is smoother and yellow and the flesh is white. Orange is rounder, has smooth peel and white or slightly yellowish, and orange squash, very sweet when ripe. The orange Orange variation, differentiated by having a greenish pulp, but retains the same exterior characteristics of color and shape.
Galia and spherical melon, reticulated bark that goes from yellowish-green to intense yellow when well ripe, has its soft greenish white flesh. The Cantaloupe has a slightly thinner, reticulated shell, light green or yellow, has the pumpkin flesh.
How to choose the best melon
To make the choice at the time of purchase, it is necessary to observe the color of the bark, and give a light pressure on the bottom of the melon, opposite the stem. If he gives in a little, it means he's on the point. If the peel is sticky, with moist spots and little consistent, the melon is already past the point.The best melon crops occur in spring and early summer. In our country the harvest goes from October to January, and December is considered the best month to buy the fruit, both for its quality and the best price.
How to consume the melon
When the purchase was made of the fruit well mature, the ideal is to consume it as soon as possible. When opened, it should be stored in the refrigerator, covered with plastic film.
When it is not fully ripe, it can be stored, at room temperature, until it reaches a better point for consumption.
Research published this month by American researchers has shown that overcooking red meat may present health hazards, especially that of men. According to the University of Southern California and the California Cancer Prevention Institute, when prepared at very high temperatures, red meat can increase the risk of developing prostate cancer by up to 40 percent.
The Brazilian population consumes less fish meat than the one indicated by the World Health Organization, says a research done by the Ministry of Fisheries and Aquaculture. For this reason, the Brazilian government promotes Fish Week, which begins today and ends on September 24. The Brazilian population consumes an average of nine kilos of fish meat a year, while WHO defined as 12 kilos consumption.