MELON

cucumis melo l

MELON
cucumis melo l

NAMES.

Latin: Cucumis melo L.

Castilian: melon.

Portuguese: melon.

French: melon.

English: sugar melon, sweet melon.

Family: cucurbits.

Type: annual herbaceous plant.

Leaves: lobed and denticuladas.

Flowers: yellow bell - shaped.

Fruit: ovoid, abundant pulp and sugar.

Originally: South Asia.

Part medicinal use: fruits, seeds and roots.

PROPERTIES:

Refreshing, Diuretic, Food, demulcent, vomiting (root) purgative (root)

INDICATIONS.

Urease, Inflammation (demulcent) cleaning intestines (after cooking)

MAIN COMPONENTS.

Seeds:

Oil, Flavonoids, Steroids.

This is his composition per 100 g.

53 calories.

221 Kj.

Protein: 0. 6 g.

Total Fat: 0. 1 g.

Metabolizable carbohydrates: 12. 4 g.

Carbohydrates (fiber) 1. 0 g.

Water: 86. 2 g.

Cholesterol: 0.

20 mg sodium.

330 mg potassium.

Calcium: 4 mg.

Phosphorus: 21 mg.

Magnesium 13 mg.

Iron: 0. 2 mg.

Vitamin A: 100 ug.

Vitamin E: 0. 3 mg.

Vitamin B1: 0. 05 mg.

Vitamin B2: 0. 03 mg.

Vitamin B3: 0. 5 mg.

Vitamin C: 25 mg.

OF INTEREST.

The melon fruit combines well with sweet and with farinaceous, but combines well with oily, vegetables and roots.

His abuse is not appropriate to nephritic or to persons dilated stomach.

Should not eat cantaloupe and watermelon together because of their incompatibility.

The melons are more food and medicine that watermelons.

The melon contains salts that increase the power of red blood cells.

The melon combines well with toast, baked sweet potatoes, dates, secasuvas prunes, raisins, apples, pears, apricots.

It should never eating melon at the end of the meal for dessert, then cause digestive disorders.

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