Fruit

Flesh

Watermelon flesh is the edible interior once peel, shell, or tough outer layers are dealt with—crisp high-water flesh and black or seedless centres. Cut, mash, or purée according to firmness and the dish. Work with a sharp knife on a stable board; manage juices so salads and sauces do not water down. Use soon after cutting if the surface browns or dries.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDicedFreshPureedSliced

Traits

Edible YieldMain PortionMain YieldVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 54.2

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.11 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.89 mg
Salt 0.01 g
Total Carbohydrate 12.6 g
Dietary Fibre 2.02 g
Total Sugars 9.55 g
Complex / starch 0.99 g
Protein 0.84 g
Water 79 g

Detailed nutrients

Energy 54.2 kcal
Water 79 g
Carbohydrates 12.6 g
- Sugars 9.55 g
- Starch 0.99 g
- Fibre 2.02 g
Protein 0.84 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 42.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.24 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.2 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
Minerals 364 mg
- Major Minerals 363 mg
  - Calcium 39 mg
  - Sodium 4.89 mg
  - Potassium 319 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.24 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.2 · vitamin-e: 0.34 · vitamin-k: 5.6 ·

Minerals

Sodium: 4.89 · Potassium: 319 · Calcium: 39 · Iron: 1.5 ·

Flesh of Watermelon: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold watermelon as separate flesh forms so cooks could match prep to the dish.

1950

Retail packing made flesh of watermelon a familiar labelled product.

2000

Food service portioned flesh of watermelon for consistent yield.