Every year at the end of August, absorbing all the warmth of the hot summer, juicy and fragrant melon appears on the shelves of markets and shops. This amazing berry weighing 300 g to 20 kg, native to South-West Asia, fresh is the best dessert created by nature itself. But melon is used not only fresh, it is dried, salted, makes from it compotes, jam, candied fruits and marmalade. As a side dish, in the Middle East it is often served to fish, and in Italy to meat. This berry is fried in batter and even cooks honey from it.
Melon is loved almost everywhere. In some countries, even there are holidays in her honor. For example, in France, from 10 to 14 July, a festival is held in honor of Her Majesty Melons. And in Turkmenistan the second Sunday of August is a national holiday - the Day of the Melon.
The melon has a delicate flavor and a delicate aroma. In addition, it contains:
- quite a lot of vitamin C - about 20 mg per 100 g of product (about 30% of daily requirement);
- folic acid;
- iron;
- silicon;
- vitamins of group B;
- beta-carotene.
At the same time, there are relatively few calories in the melon - only 30-35 kcal per 100 g.
Melon - proteins, fats, carbohydrates
The composition of the melon largely depends on the variety and the conditions in which it was grown. On average, 100 g of product contains:
- proteins - 0.6 g;
- fats - 0.3 g;
- carbohydrates - 7.5 g;
- water 88.5 g;
- the remaining 3.1 grams account for pectins, fiber, vitamins, minerals and organic acids.
As can be seen from the above data, the melon base is water and carbohydrates, with most of them - easily digestible sugars - glucose and fructose. By the way, the properties of the soil on which this culture is grown also have a great influence on the content of sugar in the melon: if the melon grew on the chernozem soil, the sugars in it are 1.5-2 times larger than, for example, in chestnut and sandy loamy soils. Since the melon contains many "fast" carbohydrates (glucose, fructose),