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The cantaloupe melon may have originated in India, Persia, or Africa.
Christopher Columbus introduced cantaloupes into North America.
In South Africa it’s called a spanspek, and in Australia it’s called a rock melon.
Today the United States, Turkey, Iran, and many Central American countries are the major producers of the cantaloupe or muskmelon. Pecos in Texas is world-renowned for its cantaloupe.
Health Benefits of Cantaloupe
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Nutrients
Cantaloupe is an excellent source of Vitamins B6 and C, and potassium. It’s also a very good source of dietary fiber, folic acid, niacin, pantothenic acid, and thiamine.
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Diabetics
Oxidative stress is implicated as an important factor in diabetic nephropathy (progressive kidney disease). In a preliminary study it was found that oxykine, a cantaloupe extract, reduced the diabetes-induced oxidative stress and kidney cell damage. Although further studies are needed, oxykine might be a safe and cheap approach for the prevention of diabetec nephropathy.
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Antioxidant
Free radicals in the body cause cellular damage, and antioxidants are the body’s defense system against these free radicals. Superoxide dismutase (SOD) is one of the most important elements in this defense system. The cantaloupe extract oxykine is rich in superoxide dismutase, and a studies have concluded that cantaloupe SOD extract promotes cellular antioxidant activity and protects against oxidative stress-induced cell death.
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Nutrient Values of Cantaloupe per 100g
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Energy Value
141kj
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Sugars
7.86g
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Dietary Fiber
0.9g
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Sodium
16mg
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Zinc
0.18mg
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Potassium
267mg
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Magnesium
12mg
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Copper
0.041mg
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Calcium
9mg
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Vitamin C
36.7mg
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Vitamin E
0.05mg
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Vit. B3 (Niacin)
0.734mg
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Vitamin B6
0.072mg
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Vit. B1 (Thiamin)
0.041mg
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Vit. B2 (Riboflavin)
0.019mg
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The U.S. Food and Drug Administration warns of salmonella risk from cantaloupes from Agropecuaria Montelibano, a Honduran grower and packer. (March 22, 2008)
It’s necessary to wash a cantaloupe before cutting, as the surface of the cantaloupe can contain harmful bacteria.
Cantaloupe that has been cut should be wrapped and refrigerated, to prevent the ethylene gas that it emits from affecting the taste of other fruit and vegetables. References:
The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
Complementary & Alternative Health by Dr Steven Bratman.
Benders' Dictionary of Nutrition and Food Technology.
USDA National Nutrient Database for Standard Reference.
PubMed. PMID: 16179750
PubMed. PMID: 15742357
PubMed. PMID: 15261965
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