The Production of Watermelon

Production

In 2016, global production of watermelons was 117 million tonnes, with China alone accounting for 68% of the total. Secondary producers with more than 1% of world production included Turkey, Iran, Brazil, Uzbekistan, Algeria, the United States, Russia, Egypt, Mexico, and Kazakhstan.
 

Food and Beverage

Watermelon flesh, raw Nutritional value per 100 g (3.5 oz)

Energy                         127 kJ (30 kcal)
Carbohydrates                    7.55 g
Sugars                         6.2 g
Dietary fiber                     0.4 g
Fat                        0.15 g
Protein                        0.61 g

Vitamins

Vitamin A equiv.                (4%) 28 µg           
beta-Carotene                    (3%) 303 µg   
Thiamine (B1)                     (3%) 0.033 mg
Riboflavin (B2)                 (2%) 0.021 mg
Niacin (B3)                     (1%) 0.178 mg
Pantothenic acid (B5)                 (4%) 0.221 mg
Vitamin B6                     (3%) 0.045 mg
Choline                     (1%) 4.1 mg
Vitamin C                     (10%) 8.1 mg

Minerals

Calcium                     (1%) 7 mg
Iron                         (2%) 0.24 mg
Magnesium                     (3%) 10 mg
Manganese                     (2%) 0.038 mg
Phosphorus                     (2%) 11 mg
Potassium                     (2%) 112 mg
Sodium                         (0%) 1 mg
Zinc                         (1%) 0.1 mg

Other Constituents

Water                         91.45 g
Lycopene                     4532 µg

Units

 
µg = micrograms
mg = milligrams
IU = International units

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Watermelons are a sweet, popular fruit of summer, usually consumed fresh in slices, diced in mixed fruit salads, or as juice. Watermelon juice can be blended with other fruit juices or made into wine.

The seeds have a nutty flavor and can be dried and roasted, or ground into flour. In China, the seeds are eaten at Chinese New Year celebrations. In Vietnamese culture, watermelon seeds are consumed during the Vietnamese New Year's holiday, T?t, as a snack.

Watermelon rinds may be eaten, but most people avoid eating them due to their unappealing flavor. They are used for making pickles, sometimes eaten as a vegetable, stir-fried or stewed.

The Oklahoma State Senate passed a bill in 2007 declaring watermelon as the official state vegetable, with some controversy about whether it is a vegetable or a fruit.

Citrullis lanatus, variety caffer, grows wild in the Kalahari Desert, where it is known as tsamma. The fruits are used by the San people and wild animals for both water and nourishment, allowing survival on a diet of tsamma for six weeks.

In Southern Russia, they are sometimes preserved by fermenting them together with sauerkraut, much like the apples. Nutrients

Watermelon fruit is 91% water, contains 6% sugars, and is low in fat (table).

In a 100 gram serving, watermelon fruit supplies 30 calories and low amounts of essential nutrients (table). Only vitamin C is present in appreciable content at 10% of the Daily Value (table). Watermelon pulp contains carotenoids, including lycopene.

The amino acid citrulline is produced in watermelon rind.

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