Watermelon
Citrullus lanatus
Fruit · Cucurbitaceae family
- 30kcal
- 0.87 gprotein
- 0.4 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.87 g
- Fat 0.15 g
- Carbohydrate 7.6 g
- Water and other 91.4 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium0 mg · 0% · #225 of 258
- Potassium117 mg · 2% · #208 of 256
- Calcium7.9 mg · <1% · #216 of 258
- Iron0.02 mg · <1% · #236 of 259
- Magnesium11.5 mg · 3% · #195 of 256
- Zinc0.1 mg · <1% · #221 of 256
- Vitamin C6.5 mg · 7% · #87 of 239
- Folate11.9 µg · 3% · #147 of 237
- Vitamin A28 µg · 3% · #80 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 961 CEWatermelons were cultivated in Córdoba by 961.Spain
- 1576Spanish settlers grew watermelon in Florida in 1576.United States of America
- 1650By 1650, watermelon was cultivated in Peru, Brazil and Panama.Peru, Brazil, Panama
- 1939Japanese scientists developed seedless triploid watermelons in 1939.Japan
Used in GlobeCooks dishes from: Europe (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 167765, 2747675), public domain. Identity: Wikidata Q38645. Compiled by GlobeCooks.