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Cantaloupe

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A tasty, hydrating fruit with soft, smooth “meal,” cantaloupe is native to India or possibly ancient Persia or Africa. Cantaloupe scores a 97 out of 100 in Dr. T.C. Fry’s “A General Guide to Food Selection,” making this food tied with several others—including grapes, mangosoranges, papaya and pineapple—as the second-highest rated.

Cantaloupe is in season from April through August. A medium-size cantaloupe measures 5 inches in diameter, weighs 552 grams and contains 188 calories.

Cantaloupe belongs to the Cucurbitaceae family, which includes cucumbers, in the genus Cucumis. Two popular varieties include the European cantaloupe, boasting a ribbed, pale green skin, and the North American cantaloupe, featuring a reticulated, or net-like, skin.

Cantaloupe contains a rich supply of Vitamins A and C as well as protein. The fruit contains 90 percent water by weight.


Stats for 100 Grams of Cantaloupes (Raw)

  • 34 calories

Notable Nutrients

Percentages based on the Reference Daily Intake for a 2,000-calorie diet

  • Vitamin A: 67.6%
  • Vitamin C: 61.2%
  • Potassium: 7.6%

Carbs/Protein/Fat

  • Carbohydrates: 86.9%
  • Protein: 8.4%
  • Fat: 4.7%

Food Type

  • Melon

Sources

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