The History Of Watermelons

It’s the middle of August which means, it is officially Watermelon and other various melons season. During this season we at Health and the Brain would like to share a little history on this important and highly nutritious plant (fruit).

WATERMELONS, which were originally domesticated in central and Southern Africa, are an important part of African agriculture (in that), they are not only a food plant but also a vital source of water. In a number of different African cuisines, the seeds (rich in edible oils and protein) and flesh are used in cooking.

From African origins, watermelons spread via trade routes throughout most of the world, reaching India by 800 and China by 1100. In both of these countries, as in Africa, the seeds are eaten and crushed for their edible oils.

Watermelons became widely distributed along Mediterranean trade routes and were introduced into Southern Europe by the Moorish conquerors of Spain.

Watermelons reached the new world with European colonists and African slaves. Spanish settlers were producing watermelons in Florida by 1576 and by 1650 they were common in Panama, Peru, and Brazil, as well British and Dutch colonies throughout the new world.

Here are some Watermelon Nutrition Facts:

• Water: 91% • Protein: 0.6 grams • Carbs 7.6 grams • Sugar: 6.2 grams • Fiber: 0.4 grams • Fat: 0.2 grams

Watermelon also contains thiamine, riboflavin, niacin, vitamin B-6, folate, Pantothenic acid, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, choline, lycopene, And betaine.

Note: Watermelon contains more lycopene (A powerful antioxidant) than any other fruit or vegetable.

Are you eating Watermelons this melon season?

Good day and health to all,

Healthy and the Brain

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