Super source
Sugars
6.34 g · 13% DV target
A refreshing, high-hydration melon with a crisp, aqueous texture and vibrant red flesh, watermelon serves as a primary culinary source of specific carotenoids and amino acids.
Watermelon is composed of approximately 91% water, making it an effective food for hydration while providing a unique combination of nutritional compounds .11
The deep-red color of the fruit is primarily due to lycopene (a pigment with antioxidant and anti-inflammatory properties), which is found in concentrations of roughly 4532 µg per 100g .11
While watermelon contains natural sugars, more than half of its sugar content is fructose, which has a lower impact on blood glucose levels than other sugars; moderate intake is generally associated with stable glycemic responses .5
Early research suggests that watermelon is a significant source of L-citrulline (an amino acid precursor to nitric oxide), which may help improve vascular tone and reduce post-exercise muscle soreness, though more clinical trials are needed to establish definitive health recommendations .3411
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
6.34 g · 13% DV target
6.72 mg · 7% DV target
Seasonality has not been estimated for this ingredient yet.
Applies to cut watermelon; whole melons last longer at room temperature.
Texture degrades quickly once sliced.
Generally low carbon footprint, though water intensity can be high in arid regions.
Watermelons were originally cultivated in Africa for their water storage capabilities rather than their sweetness, serving as a vital hydration source for desert travelers.