Forget broccoli and spinach for today — here’s the superfood everyone loves to eat!
The juicy pink smile of a watermelon slice (one cup diced) is actually a thirst quencher at 92 percent water. Its ample potassium, more than in a banana, also makes it a good preventative for heat stroke.
Additionally, it packs a giant dose of glutathione to deter free radicals and enhance the immune system.
Watermelon is second only to tomatoes as a key source of the cancer-fighting antioxidant lycopene, and it has a lot of vitamin C besides.
This superfood has as much fiber as a slice of whole-wheat bread, also features vitamin A, thiamine and magnesium, and all of this for little more than 50 calories a cup.
Actually, it’s enough just to know you can eat this treat anytime and feel good about doing it.
Selecting: Look for one with a brown stem attached. Thump the center to see if it makes a nice thud. That means it’s ripe.
Storing: Uncut watermelons can be stored unrefrigerated for three to four days. After cutting, cover and refrigerate any leftover chunks.
For a refreshing thirst quencher, puree with apple and lemon juices, or freeze this puree for ice pops.
Though we don’t recommend eating them, watermelon seeds are a folk remedy for high blood pressure. The seeds contain the compound cucurbocitrin, which helps dilate capillaries and boost kidney function– key mechanisms to decrease blood pressure.