Disadvantages and benefits of cantaloupe: nutritional components of cantaloupe; Hami melon is not only delicious, but also nutritious. According to the analysis, the dry matter of cantaloupe contains 4.6%- 15.8% sugar and 2.6%-6.7% cellulose, as well as malic acid, pectin, vitamins A, B, C, nicotinic acid and elements such as calcium, phosphorus and iron. Among them, the iron content is two or three times more than chicken and 17 times higher than milk. Xinjiang people love to eat cantaloupes, and it is not unreasonable to think that eating more melons can cure diseases and prolong life. Hami melon can be used not only for fresh food, but also for making dried melon, preserved melon and juice. Guadi melon seeds can be used as medicine to treat diseases, and feeding melon skin to sheep can promote fat and gain weight. There are also 0.4g of protein, 0.3g of fat and 2g of ash in every 100g of melon meat. In which calcium 1 4mg, phosphorus10mg and iron1mg. Please don't underestimate this 1 mg iron, which has a great relationship with human hematopoietic function and development. Compared with meat, the iron content in cantaloupe is 2 times more than that in chicken, 3 times more than that in fish and 0/7 times more than that in milk. The content of vitamins in Hami melon meat is not inferior to other fruits. In the fresh melon meat of Hami melon, the vitamin content is 4 to 7 times higher than that of watermelon, 6 times higher than that of apple and 1.3 times higher than that of apricot. These ingredients are beneficial to the work of human heart and liver and the activities of intestinal system, promote endocrine and hematopoietic functions, and strengthen the digestive process. The dietotherapy function of Hami melon; Hami melon, cold and sweet, contains protein, dietary fiber, carotene, pectin, sugar, vitamin A, vitamin B, vitamin C, phosphorus, sodium and potassium. Hami melon pulp is beneficial to urinating, quenching thirst, relieving restlessness and heatstroke, and can be used to treat symptoms such as fever, heatstroke, thirst, urinary tract infection, and mouth and nose sores. Can be used as a dietotherapy product for anemia. If you often feel tired, restless or bad breath, eating cantaloupe can improve. Modern medical research has found that the pedicels of cantaloupes and other melons contain bitter toxins, which can induce vomiting, stimulate the mucous membrane of the stomach wall and cause vomiting. Proper oral administration can first aid food poisoning without being absorbed by the gastrointestinal tract, so it is a good emetic. Hami melon is sweet and delicious, and the flesh is delicate, and the closer the flesh is to the seed, the higher the sweetness is, and the harder it is near the peel, so it is best to peel it thicker and taste more delicious. Hami melon is not only a summer fruit, but also can effectively prevent people from getting sunburned. In summer, ultraviolet rays can penetrate the epidermis and attack the dermis, so that the collagen and elastin in the skin are severely damaged. In this way, the skin will have problems such as relaxation, wrinkles and microvascular emergence in the long run. At the same time, it leads to melanin deposition and new melanin formation, which makes the skin black and dull, resulting in sun spots that are difficult to eliminate. Hami melon is rich in antioxidants, which can effectively enhance the ability of cells to resist sun protection and reduce the formation of skin melanin. In addition, eating half a cantaloupe every day can supplement water-soluble vitamins C and B, which can ensure the body's need to maintain normal metabolism. Precautions for cantaloupe;

1, cantaloupe is cool and should not be eaten too much to avoid diarrhea.

2. People suffering from beriberi, jaundice, abdominal distension, loose stool, cold cough and asthma, postpartum and post-illness should not eat more.

3, cantaloupe contains more sugar, and diabetics should be careful. Friendly reminder; Hami melons are mostly oval or olive-shaped. Its colors are fruit green with plaid, golden yellow, cyan and so on. Smell melons with your nose, which are generally fragrant and have moderate maturity. Those with no fragrance or indifferent fragrance are of poor maturity and can be eaten later. When picking melons, you can touch them with your hands. If the melons are solid, the maturity will be moderate. If it is too hard, it is not familiar, and if it is too soft, it is over-mature. The pulp of melon is light green and crisp when eaten. If it is golden yellow, it is sticky and white and soft and juicy. In a word, there are many general categories of cantaloupes, so I hope to pay attention to these points when selecting them.