๐ The โbest partโ of the watermelon you may be throwing away
If this headline is referring to the white/green rind, there is some truth behind itโbut calling it the โbest partโ is an exaggeration.
The watermelon rind is edible, including the pale inner rind between the red flesh and the hard green outer skin. It contains fiber and nutrients such as potassium and vitamin C. New USDA nutrition data lists about 10 calories, 1 gram of fiber, 140 mg of potassium, and 4 mg of vitamin C per 50 g (about โ
cup) of raw rind.
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Watermelon Board
What makes the rind interesting?
The rind contains citrulline, an amino acid that has attracted research because the body can convert it to arginine, which is involved in nitric-oxide production and blood-vessel function. But this doesn’t mean eating watermelon rind will treat high blood pressure, heart disease, or erectile dysfunction. Evidence for therapeutic effects is still limited.
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PubMed
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How can you eat it?
The rind is fairly tough when raw, but you can:
Pickle it
Shred the pale portion into a slaw
Add it to a stir-fry
Blend some into a smoothie
Cook it similarly to a vegetable
These are established culinary uses rather than a medical treatment.
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Eat Right PA
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โ ๏ธ One important safety step
Wash the whole watermelon before cutting it. A knife can transfer bacteria from the outside surface into the edible flesh or rind as you cut.
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Verywell Health
Also, people who have been advised to limit potassium because of kidney disease or another medical condition should ask their healthcare professional before deliberately eating larger quantities of rind.
Bottom line: Don’t feel guilty about throwing the rind awayโit’s not magically more nutritious than the red flesh. But it is an edible, useful part of the watermelon, and eating it can reduce food waste and add some fiber and micronutrients to your diet.
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Watermelon Board
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