Mineral salts, proteins and precious antioxidants, help regulate blood sugar, cholesterol and blood pressure, support for the immune system.
We will soon be able to see watermelon, the fruit with a sweet and juicy flesh, on the greengrocer's shelves. However, today we are not talking about the properties of watermelon pulp, but about those of its seeds! Oh yes, watermelon seeds, those small black seeds contained in the red pulp and that often are left aside, not only can be eaten but are also characterized by interesting healthy properties, too. Let's see better!
Watermelon seeds, properties
Watermelon seeds are rich in oils, unsaturated fatty acids, with a protective action for the heart, proteins and mineral salts such as phosphorus, potassium, magnesium, manganese, calcium, iron, which can be assimilated by vitamin C contained in the pulp of watermelon, if this is eaten together, zinc, the latter is a very important element to support the immune system helping it fight viruses and bacteria, and finally vitamins of group B (El Adawy et al, J Agric Food Chem, 2001 - Clifton et al, Nutr Metab Cardiovasc Dis., 2017). Moreover, watermelon seeds are also a valuable source of antioxidants, such as phytosterols, carotenoids and vitamin E, useful to counteract the aging processes and the damage of free radicals. These seeds have a hypoglycemic, anti-tumor and anti-hypertensive action (Patel et al, Biomed Pharmacother., 2017).
Watermelon seeds, how to eat them
So, the next time you eat a nice slice of watermelon, do not discard the seeds but eat someone together with the pulp that, as we have seen, thanks to its content in vitamin C, helps to assimilate the iron contained in the seeds. However, do not eat too many raw seeds, as an excessive consumption of raw seeds could cause abdominal pain and diarrhea. Alternatively, you can keep the seeds aside and let them dry, then you can remove the peel. In this way, you can eat them as a healthy snack alone or add them to yogurt.