With great taste, nutritional value and low in calories, Cantaloupe is one of the healthiest foods known, and is the most popular type of melon in the United States.
• The Cantaloupe is known to have originated in a village called Italian Cantaloupe, about 1700 AD, but it is also claimed to have originated in Persia, India or Africa.
• Muskmelon is another common name for cantaloupe, the musky aroma, which gives out when ripe. It is known as melon in Australia and in South Africa spanspek.
• The United States, Turkey and Iran are the largest producers of cantaloupe.
• It was introduced to North America by Christopher Columbus.
• Cucumis melo reticulatus is the scientific name for cantaloupe.
• Cantaloupe is the most popular variety of melon cucumber family, along with squash and pumpkins.
Cantaloupe and nutrition health benefits:
• Cantaloupe is fat and cholesterol free and low in calories. A piece of cantaloupe has only 56 calories. Is one of the sweetest indulgences with lower calories you can find.
• Is a great fruit if you don't sleep well. Can decrease your heart rate, helping you to relax and reduce stress.
• Has been known to calm the nerves and helps reduce anxiety with its calming effects.
• Cantaloupe contains the compound of adenosine, which provides relief from angina and is used as a blood thinning agent in patients with heart disease.
• The folate content helps with the production and maintenance of new cells, especially during pregnancy and childhood.
• It can also help you to stop smoking as it was found to help reduce nicotine withdrawal.
• Vitamin C in Cantaloupe helps stimulate the white blood cells in order for it to fight infections. It maintains healthy immune system and helps fight viruses and bacteria.
• Vitamin C is also essential for skin and joint health from its effect on collagen synthesis. Together with vitamin A and E-helps protect cells from oxidative damage.
• Fibre and the combination of B complex vitamins are great to support the production of energy through the stability of blood glucose and the good carbohydrate metabolism.
• Cantaloupe are found to be more favourable than carrots to your eyes due to its high content of beta-carotene, which the body converts into vitamin A which can protect the eyes from cataracts and macular degeneration.
• Vitamin A is found mainly in dairy products, but Cal provides a way to get this important vitamin without the fat found in most dairy products.
• Beta-carotene was also the subject of extensive research in relation to cancer prevention and the prevention of damage according to oxygen to cells.
• Cantaloupe consumption can reduce the risk of lung cancer in smokers, according to research from the University of Kansas
• Cantaloupe is a good source of potassium and this mineral helps to lower blood pressure. It is also for the contraction of the heart and other tissues and smooth muscle is needed by every cell in the body.
Selection of cantaloupe, and storage service:
• Finding a ripe Cantaloupe that is heavy for its size or hear a muffled sound of knocking.
• Avoid Cantaloupe with a cracked, bruises or softened.
• Cantaloupe can be left at room temperature until ripe, then place in the fridge once cut open. It will be good in the fridge for a couple of days and maintain its nutrients.
• Wash the Cantaloupe rind before slicing in half. This will prevent dirt transfer in fruit.
• Try a scoop of vanilla ice cream or low-fat yogurt.
• Cantaloupe is perfect in breakfast cereals, fruit salad, yoghurt, smoothies and salads.
• Is one of the most cooling in summer. Have it with ricotta and walnuts.
• Do not hold good Cantaloupe to cooking but can be pureed and used in a cold soup.