History

Cantaloupe is believed to have originated in Africa, Iran and India, and was cultivated according to written history as far back as 3000 BCE! From Armenia the fruit spread to early France, and was later referred to in Britain and Scotland in the mid-1600’s. It is thought that Christopher Columbus brought cantaloupes to the New World. Today it’s the most popular of melons in the US.

Research

Cantaloupe has been shown to provide quite an array of health benefits. In recent studies, women who consumed cantaloupe were found to have a much lower risk of metabolic syndrome, a condition that includes high blood pressure, blood sugar, blood fats and obesity. Consumption of cantaloupe in lab studies also showed a lowered risk for diabetes.

Benefits

The cantaloupe is a ‘super foods,’ due to its wealth of nutrients. One cup of cantaloupe is extremely low in calories and packed with vitamins, minerals, and fiber. It has no fat or cholesterol, and is high in carbohydrates, polyphenol antioxidants and folates. Cantaloupe is particularly rich in vitamin A, C and B-complex compounds, as well as potassium, copper, manganese, calcium and iron. The level of vitamin A is among the highest of any fruit! They’re also high in the antioxidants beta-carotene, zeaxanthin, lutein and cryptoxanthin. These are carotenoids which strengthen the eyes and fight age-related macular degeneration, as well as scavenge the body of free radicals that may lead to certain cancers. Including the seeds in your juice also provides omega-3 fatty acid.

About the Author

Cathy contributed to Ultimate Juicing Recipes & Tips 5th Edition with over 275 recipes that fight illnesses based on the latest nutritional discoveries, and How to Make the Best Juice and Smoothies – 23 Essential Tips.

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