MELÓN

Melon (Cucumis melo) is a monoecious herbaceous plant with creeping stems. It is cultivated because its fruit, a pepónide berry of summer season with a great content of water and sweet flavor.

Melon was already cultivated in Ancient Egypt during the third millennium before Christ., and its cultivation extends by the majority of the continents. Native from Iran, Anatolia and the Caucasus, with a secondary center in northwest India and Afghanistan.

The plant has soft and hairy stems that grow flush with the ground. Its leaves have grooved petiole and are patched, that is, its appearance is similar to that of a hand. The shape of the fruit ranges from spherical to ellipsoidal. Their size depends on the variety and the growing conditions. Thus, there are small melons weighing around 400 g and very large ones that can weigh 20 kg or more.

Melon is characterized mainly because, besides being a delicious fresh fruit, has several benefits and properties that can make it an excellent alternative to mitigate the heat, especially if it is fresh. Without a doubt, few foods can match your low calorie content, since it is a fruit that has 90% water in its composition.

 

Some of the benefits of the habitual consumption of melon in the human organism are:

  • Due to its diuretic action, it helps prevent fluid retention and promotes the function of our kidneys.
  • It has a very mild effect as a laxative.
  • Crushed or beaten seeds together with water from melons favor the expulsion of intestinal worms.
  • Melon improves the functioning of our immune system.
  • It is our ally to prevent cardiovascular diseases.
  • By having adenosine, it helps prevent thrombosis, angina pectoris and cerebral infarction.
  • Helps us keep our vision, skin and hair in good condition.
  • It is a fruit with a good contribution in antioxidants, which protect us from chronic diseases and delay aging.

 

Melon can be consumed in the following ways:

  • As fresh fruit.
  • In juices and sorbets.
  • In shakes and ice creams.
  • In salads.
  • As an accompaniment to culinary dishes.
  • In infusions.
  • In jellies

                  AVAILABILITY

HIGH JANUARY, FEBRUARY, MARCH, APRIL  AND OCTOBER
MEDIUM JUNE, AUGUST, SEPTEMBER, NOVEMBER AND DECEMBER
LOW MAY AND JULY

         NUTRITIONAL CONTENT

CONTENT PER  100 GRS OF PULP UNITS
Water 95%
Protein 0,9 gr
Carbohydrates 8,5 gr
Calories 35 gr
Fat 0,2 gr
Fiber 0,3 gr
Vitamin A 100 Ug
Vitamin C 25 mgr
Calcium 5 mgr
Phosphorus 15 mgr
Iron 0,5 mgr
Magnesium 14 mgr
Potasium 335 mgr
Sodium 8 mgr
Tiamine 0,05 mgr
Niacine 0,66 mgr
Selenium 0,05 mgr
Zinc 0,29 mgr
Rivoflabine 0,1 mgr