Ingredient Index — World Ingredient Index

Fruit

Watermelon fruit is the market form you buy whole—crisp high-water flesh and black or seedless centres. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. High-water types shed liquid when salted or heated—account for that in dressings and bakes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Halved Fruit

Whole Fruit

Characteristics

Preparations

CookedDriedFreshPureedRaw

Traits

JuicyPrimary YieldRipeness CriticalVersatileWhole Fruit Form

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 56.2

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.8 mg
Salt 0.01 g
Total Carbohydrate 13.7 g
Dietary Fibre 2.01 g
Total Sugars 9.54 g
Complex / starch 1.01 g
Protein 0.78 g
Water 89 g

Detailed nutrients

Energy 56.2 kcal
Water 89 g
Carbohydrates 13.7 g
- Sugars 9.54 g
- Starch 1.01 g
- Fibre 2.01 g
Protein 0.78 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.37 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin C 2 mg
- Vitamin E 0.26 mg
- Vitamin K 4.3 µg
Minerals 412 mg
- Major Minerals 411 mg
  - Calcium 63 mg
  - Sodium 4.8 mg
  - Potassium 343 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: 0.04 · vitamin-b3-niacin: 0.37 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.4 · vitamin-e: 0.26 · vitamin-k: 4.3 ·

Minerals

Sodium: 4.8 · Potassium: 343 · Calcium: 63 · Iron: 1.5 ·

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

History

1800

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

1950

Retail packing made fruit of watermelon a familiar labelled product.

2000

Food service portioned fruit of watermelon for consistent yield.