Watermelon is both a fruit and a vegetable.

Like most fruits, watermelon is a produce that reproduces by seed. However, from a botanical classification point of view, watermelon belongs to the cucurbit family along with pumpkins and gourds. Therefore, the rind is also an edible part of the melon and there is no reason to discard it.

Watermelon types can be categorized into fresh watermelon and seed watermelon. Selection of watermelon varieties are mostly fresh watermelon, is the main type of watermelon cultivation, in the watermelon species is the highest degree of utilization of hybrid advantage; seed watermelon adaptability, high fruiting rate of lateral vines, management is more rough, watermelon selection and fresh watermelon is the same.

Cultivated throughout China, many varieties, exocarp, pulp and seeds in a variety of forms to Xinjiang, Lanzhou, Gansu, Shandong Dezhou, Jiangsu Dongtai and other places most famous. From Africa, widely cultivated in the world's tropical to temperate zones, and later introduced to China.

Nutritional Value of Watermelon:

According to the scientific research results of the U.S. Department of Agriculture, a cup of watermelon (about 237 milliliters) contains 46 kilocalories, and is able to provide 20% of the body's daily needs of vitamin C and vitamin A 20%. In addition, the dietary fiber contained in watermelon is also beneficial to the health of the human digestive tract, and the potassium it contains helps keep blood pressure stable.

Lycopene content is more than raw tomatoes. One cup of watermelon contains 6 milligrams of lycopene, while a fresh raw tomato contains only 4 milligrams of lycopene. Lycopene acts as a super antioxidant, which defends the body's cells from free radical damage and boosts the immune system.

The advice from American nutritionists is that to get the most antioxidants, it's best to consume watermelon at room temperature.

Baidu Encyclopedia - Watermelon

People's Daily Online - Watermelon 5 New Nutritional Benefits