Cantaloupe is a very popular melon within the United States, it is extremely tasty with very few calories and a high nutritious value. The fruit gets its name from the town in which it originated; it was found in approximately 1700 AD but there is speculation as to which town it actually came from, it is said to be either Italy, Asia, Persia or Africa.
The Caloric Intake and Weight Management
First of all, let’s know more about this fruit. The scientific name of cantaloupe fruit is cucumis melo and is commonly known as rock melon, musk melon or sweet melon. It belongs to the cucumber family. It is the most popular variety followed by squash and pumpkins. It grows out of the ground on a trailing vine. It is circular in shape and contains a ribless rind with a unique netted skin. They come in a range of colors from orange-yellow to salmon. The cantaloupe is very high in antioxidants that are known for there cancer fighting abilities and in avoiding heart diseases.
The cantaloupe calories content depends on the size of serving.
- Half of a small cantaloupe (roughly the size of a bowl) will have about 75 calories.
- Half of a medium one (the same size as a Size 3 soccer ball) will have roughly 90 calories.
- Half of a large one (the same size as a Size 4 soccer ball0 will contain more or less 115 calories.
- 1 ounce of the cantaloupe will contain roughly 10 calories (1 ounce is the same as 28 grams).
- 1 cup of cantaloupe will have roughly 60 calories (1 cup is roughly 177 grams).
The calorie in this melon is relatively low. So if you are interested in the result of a controlled calorie diet to normalize your body weight, regular consumption of cantaloupe melon is fine. Also, do not forget that the increase in calorie intake balances, and helps maintain the efficiency of metabolism.
Counting Calories Has Limits
Although that it is important to know the calorific values of foods such as cantaloupe, to determine which ones are particularly dense in calories, the nutritional value of foods is also important. Some carbohydrate foods and essential fats may be higher in calories, but are still very important for your health and weight.
Melons, which belong to the same family as cucumbers and squash, probably from central Africa where there are still wild varieties fruit inedible. We know that the Greco-Roman period, the melon was rather bland and is eaten as a vegetable. It was around the fifteenth century only through a long process of selection, it came to sweet varieties. Today it is grown all over the world.
Among the edible melons that are grown today in Europe and North America, is best known these three varieties:
Different Type of Melons Has Different Calories In Cantaloupe
1.Cantaloupe. Bark rather smooth (the relief of the reasons is very low), your pale green slightly yellowing at maturity. Its flesh is orange and sweet. Some say it’s the best melons. Especially common in Europe, he knows several local sub-varieties, including Charentais and Cavaillon.
2.Muskmelon. Bark gray, embroidered with a coarse mesh, orange-yellow flesh or pink salmon, sweet. Widespread in North America. In Quebec, it is often called cantaloupe, wrongly. A sub manifold called the Montreal melon – and the fruits of which could reach 15 kilos – was once sold at premium prices in U.S. markets.
3.Honeydew melon and winter melon. Big melon, often oblong, firm, smooth bark becoming creamy yellow when mature, with pale green flesh and sweet. Its cultivars: Honeydew (rather orange flesh), Cranshaw (juicy, with a slight spicy fragrance) and Santa Claus (yellow skin and dark flesh relatively sweet).
Calories In Cantaloupe Data
91 – Value of global food honeydew
29 – Number of calories in ½ cup (125 ml) of cantaloupe
32 – Number of calories in ½ cup (125 ml) of honeydew melon
How to Choose a Cantaloupe
Is better to do: pick a good melon is a matter of luck, it also differ in calories in cantaloupe Although the benefits of new varieties are more uniform, some are sweeter than others, and appearance of the fruit is not always a good sign. According to experts, the main criterion is weight: more than a melon is heavy in proportion to its size, it will be better. It should be firm or slightly flexible depending on whether you prefer more or less mature. It must vent, around the stem (where the tail should be) a pleasant scent without being too pronounced.
On the shelves. The cantaloupe and melon are available almost all year, but those are grown in USA from early August until late September.
Conservation. At room temperature until it is ripe. Once it reached its maturation, it is best to consume immediately. Can be stored in the refrigerator a few days the melon, peeled and cut into pieces, in a closed container.
Beware of contamination. Melons are often contaminated with bacteria, and reported several cases of infection in the United States. The FDA, the U.S. agency responsible for food control, has seen fit to issue the following recommendations:
– Avoid products with bruises.
– Wash hands with soap before handling the melon.
– While brushing melons with a brush under cold running water before cutting.