At the end of summer, the melon season begins in Russia - these large yellow-orange fruits not only taste good but are also considered an ir...
Melon History in Nutrition
Melon seeds were brought to Russia from Central Asia. But if we talk about the history of melon from the very beginning, then for the first time its taste was appreciated in Ancient Egypt.
During the Renaissance, it was grown in the gardens of the Pope. Melon belongs to the melon family (from the Persian "melon" garden, vegetable garden), which also includes watermelon, pumpkin, cucumbers, and other products known to us.Melon health benefits
The advantage of the melon is that the aromatic pulp is very low in calories.
- Melon is a nutrient-rich food with a low-calorie content -says Heather Mangieri, a nutritionist, and nutritionist based in Pittsburgh and lecturer at the Academy of Nutrition and Dietetics. - Due to its high water content, 160 grams of melon contains only 55 calories. This product is able to provide the daily requirement for vitamin A, 50% of the daily requirement for vitamin C, 1.5 grams of fiber, and plenty of potassium.
A 2006 study in the journal HortScience found high beta-carotene content in melons. Beta-carotene is a plant pigment found in yellow fruits and vegetables that gives them a similar color. Despite the bright orange color of, for example, oranges Melon contains much more beta-carotene. This product is the best source of beta-carotene among all melons and gourds.
Antioxidant effect
Melon is a rich source of vitamins A and C.
- These vitamins are powerful antioxidants. They protect our body from free radicals that can damage DNA molecules and cause inflammatory reactions in the body, says Dr. Manjieri. “What's more, antioxidants (vitamins A and C) can inhibit the development of cancer, cardiovascular and other diseases.
Effect on the heart and blood vessels
According to the Harvard School of Public Health T.H., Chana eating a diet rich in fruits and vegetables is directly linked to a reduced risk of heart disease and stroke.
Effect on the organs of vision
Eating more fruits and vegetables helps maintain visual acuity and protects against cataracts and macular degeneration, two of the most common eye conditions that develop with age.
- Vitamin A, contained in melon, is the most beneficial for preserving eyesight, notes Dr. Manjieri.Impact on digestion
The fiber and water in melon help with digestion and prevents constipation.
Composition and Calorie Content of Melon per 160 grams
Melon harm
In general, melon consumption is not associated with health risks for most people. However, according to the Centers for Disease Control and Prevention, melons have been linked to outbreaks of food poisoning over the past 10-15 years. Most of these cases are caused by bacterial infections caused by Salmonella or E. coli. Several deaths of listeriosis have been reported.
In one analysis published in the journal Epidemiology and Infection in 2006, researchers found 25 cases of outbreaks associated with melon consumption between 1973 and 2003. Outbreaks of infection have affected more than 1,600 people. However, the researchers believe that the number of cases was more significant since not all of the victims sought medical help.
Such outbreaks of intestinal infection when eating melon may be associated with the fact that the fruit, during growth and ripening, is in direct contact with the ground, from where bacteria from the soil and water can enter it. Moreover, melons and gourds have a coarse and thick enough crust where bacteria can settle.
Food poisoning is not the only risk when consuming melon. Some people are allergic to ragweed pollen. In this case, when eating a melon, an oral allergy syndrome may develop, manifested in the form of sore throat, itching of the lips, and even swelling of the tongue, mucous membrane of the mouth, and throat.
These reactions occur when the immune system recognizes the similarity of ragweed pollen allergens to the proteins found in melon.
The use of melon in medicine
Melon contains a large number of antioxidants and vitamins, thanks to which it can have an anticarcinogenic effect, improve vision and reduce the risk of cardiovascular diseases. Due to the presence of fiber, melon improves digestion.
The use of melon in cooking
Melon is most often used as a stand-alone product. It is usually served between meals. The melon is dried and frozen. Jams, jams, marmalades are prepared, pickled, and also used in the form of juices, cocktails, and ice cream.
In Mediterranean countries, the fruit pulp can be served with ham or shrimp. In Italy, it is often used with cheeses such as mozzarella.Melon Ice Cream
A simple recipe for a hot summer day
- Melon - 250 g
- Heavy cream (33% and more) - 250 g
- Condensed milk - 100 g
- A sprig of mint for decoration
Avocado and melon salad
Vitamin bomb in 10 minutes
- Melon - 150 g
- Ripe avocado - 1 pc.
- Large orange - 1 pc.
- Mint - a few leaves
- Salt, white pepper - to taste
- Sesame seeds - ½ teaspoon
- Olive oil - 30 ml
How to choose and store a melon
Choosing a ripe melon can be tricky because we cannot see it from the inside.
Dr. Manjieri believes that the sweetness of a melon depends on the degree of its freshness: the fresher the melon, the sweeter it is. Take a melon in your hands, and if it seems heavier to you than you expected, then it is ripe. Ripe melon has a special aroma, and its rind is slightly pliable when pressed with the thumb.
If you happen to buy a melon that is not ripe enough, you can leave it at home to ripen for a few days. However, do not wash the melon until you are ready to cut it open. This prevents the growth of bacteria and premature spoilage of the product. Despite the fact that over time, the melon will become softer and juicier, it will not add sweetness, since it has already been plucked from the garden.
COMMENTS