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which one is better? Benefits and contraindications



Watermelon and melon are the fruits of summer par excellence. Consuming them (preferably between meals because they are difficult to digest) helps the body rehydrate and stock up on mineral salts. Their juicy pulp lends itself very well to cooking: perfect to eat alone, as a refreshing snack, they are also suitable for sweet or savory preparations. These two fruits which are part of the Cucurbitaceae family have many aspects in common and some differences which make them more suitable for some subjects, and others less so. Both are composed mainly of water: 95% watermelon and 90% melon, and have a modest vitamin intake. With a high hydrating and thirst-quenching power, they also help control hunger due to their high satiating power. Melon is more caloric than watermelon, but more suitable for those suffering from stomach ache or gastritis. Diabetics, on the other hand, should prefer watermelon, because it is less sugary.

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Watermelon or Melon: differences

Watermelon and melon, although belonging to the same family, have some differences. Watermelon, as already mentioned, is richer in water and is more diuretic; melon, on the other hand, is more complete from a nutritional point of view: it contains more vitamins A, B and C and is beneficial for the intestine (especially for those who suffer from constipation and constipation). Melon has double the calories of watermelon: per 100g melon has 30, while watermelon has 15, a decidedly low intake which makes these fruits perfect for a low-calorie and balanced diet.

They have several points in common: they are rich in antioxidants, have anti-inflammatory properties, purify the body and help circulation. They contain potassium, phosphorus, iron and magnesium. They should be consumed between meals, as a snack or on an empty stomach for breakfast, but not at the end of the meal due to digestive difficulty.

Melon: benefits

Its scientific name is Cucumis melo, belonging to the Cucurbitaceae family. There are many varieties of melon such as Cantaloupe, Dalton, Macigno, Prescott. The best known in Italy is the Mantua one, but there are also thriving cultivations in Sicily.

The pulp of the melon is made for 90% watercontains vitamin A,B e C; mineral salts such as iron, calcium and phosphorus.

The beneficial properties of melon include:

Watermelon: benefits

Its scientific name is Citrullus lanatusand is also commonly called watermelon. Watermelon, perhaps not everyone knows, comes from Africa where it was cultivated more than 5000 years ago. In Italy it is cultivated in many regions of central-northern Italy: it is mainly found in Lombardy, in the Mantua area; in Romagna, and in Tuscany, in the province of Pistoia. It mainly has striped green skin, ranging from dark green to very light to yellow, and crunchy pulp ranging from dark pink to red.

Watermelon or watermelon is made up of 95% water and what remains sugars (between 3.7% and 6.4%), proteins, fibers and carbohydrates. Watermelon contains a good quantity of mineral salts such as: potassium, sodium, iron, phosphorus and calcium, and vitamins: A, B1, B2, C and PP.

The beneficial properties of watermelon include:

Watermelon or Melon: contraindications

Watermelon and melon have a very respectable nutritional profile and are ideal during the summer season as refreshing, hydrating fruits, rich in vitamins and mineral salts (to be replenished due to the copious sweat lost). However, they have some contraindications, which diversify their consumption. In fact, some subjects will prefer melon rather than watermelon. Or viceversa. In particular, melon is not recommended by nutrition experts in case of diabetes and dyspepsia due to its laxative effect. Watermelon, on the other hand, presents an “imbalance” in mineral salts: it contains a lot of potassium compared to sodium, and this could be the cause of the onset of annoying muscle cramps. Chi suffer from gastritis or gastroesophageal reflux you should avoid consuming watermelon because it could contribute to increasing stomach acid. Both are difficult to digest, and for this reason it is better to consume them between meals, as they would hinder the digestive process.

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