Watermelon originated 5,000 years ago in Africa. The ancient Egyptians systematically cultivated and, thanks to its high content of water (90%) used it as an alternative water source on their travels. The Greek word for the fruit is "Υdropepon" since the word "watermelon" comes from the same Turkish.

Watermelon has round shape, oval and its peel color from dark green to yellowish, plain or grooved. The crust is hard enough, with a thickness of about one centimeter and white color inside. The main part of watermelon inside is soft, red, contains many seeds black (or white) and contains large quantities of water

Ideal for consumption in slices, fruit salads, even in alcoholic beverages, watermelon with sweet and refreshing taste is a light and hearty snacks summer.

Watermelon is rich in phenolic compounds including  flavonoids, carotenoids (lycopene, β-carotene), and triterpenoids (cucurbitacin E). It is a concentrated source of lycopene and cucurbitacin E which are well-documented inhibitors of many inflammatory processes, including the production of pro-inflammatory messaging molecules, the expression of enzymes like cyclo-oxygenase and lipoxygenase that can lead to increased inflammatory response. Both compounds are  also well-known antioxidants, with the ability to neutralize free radical molecules. Two more antioxidant compounds found in significant amounts in water melon are β-carotene and vitamin C.

Watermelon is a source of the aminoacid citrulline acid that is commonly converted by our kidneys and other organ systems to arginine. This molecule can be converted to use nitric oxide (NO), which is a muscle relaxant and can cause a drop in blood pressure. Thus, citrulline content is likely to provide us with some cardiovascular benefits.

Watermelon seeds contain small but helpful amounts of both iron and zinc. Interestingly, the iron and zinc in watermelon seeds is surprisingly bioavailable (85-90%), despite the oxalates and phytates that are contained in the seeds.

The fruit is not a concentrated source of fiber, however as it is often consumed in larger amounts it can provide great fiber benefits at a low calorie cost. 

Protein  0.61 g   1.22%DRI

Carbohydrates  7.55 g   3.36%DRI

Fat-total  0.15 g  

Dietary fiber  0.40 g   1.61%DRI

Calories 30    1.66%DRI

Vitamin C  12.31 mg  16.4%DRI

Pantothenic acid 0.34 mg  6.8%DRI

Copper  0.06 mg  6.7%DRI

Biotin  1.52 mcg  5.1%DRI

Potassium 170.24 mg  4.9%DRI

Vitamin A 43.24 mcg RAE  4.8%DRI

Vitamin B1 0.05 mg  4.2%DRI

Vitamin B6  0.07  4.1%DRI

Magnesium 15.20 mg  3.8%DRI


Microbiological Analysis

Aerobic Total Plate Count (PCA-agar): <101 cfu/ml

Anaerobic Total Plate Count (Brewer’s anaerobic agar) : <101 cfu/ml

Yeasts and Molds (PDA): <101 cfu/ml

Lactic acid bacteria (MRS agar): <101 cfu/ml

Gram- , Lactose fermenters (Mc Conkey agar) : <101 cfu/ml

Gram- , Lactose non fermenters  (Mc Conkey agar) : <101 cfu/ml

E. coli (Eosin Methylene blue agar): <101 cfu/ml

Micrococcaceae (Mannitol salt agar): <101 cfu/ml

S. aureus (Baird-Parker agar) : <101 cfu/ml

L. monocytogenes (Ottaviani and Agosti Listeria agar): <101 cfu/ml

Salmonella (Rappaport-Vassiliadis, Salmonella-Shigella agar, TSI slant): <101 cfu/ml


The product microbiologically is safe.