Nia Nur Khasanah ( P27835118051 )

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DESCRIPTION
 Cantalupensis (Cucumis melo L.) is a fruit-producing plant that is widely used as a
refreshing drink in Southeast Asia. Cantaloupe is similar to melons, but different
from the cultivation group. This fruit is shaped like a pumpkin.
 Cantaloupe, shaped like a climbing bush that can reach a length of approximately 5
to 10 meters
 After being harvested, cantaloupe still fresh for up to 7 – 8 days
 Cantaloupe is generally oval-shaped, with bright orange skin with greenish spots.
Behind the thin fruit skin, there is relatively soft and textured fruit flesh. Inside there
is a cavity containing seeds and fiber.
 This fruit has a sweet and distinctive fragrance
Carbs in Cantaloupe
One cup of melon contains about 60 calories, primarily from carbohydrate. There are about 14.4
grams of carbohydrate in a serving of the melon.
You'll benefit from 1.6 grams fiber from cantaloupe, but most of the carbs in cantaloupe come
from naturally-occurring sugar (fructose).
The glycemic index of cantaloupe is estimated to be about five. If you eat more than one cup of
the melon, the glycemic load will increase.
Fats in Cantaloupe
There is almost no fat in cantaloupe.
Protein in Cantaloupe
Cantaloupe provides a small amount of protein, but this is not a good source of the
macronutrient.
Micronutrients in Cantaloupe
Cantaloupe is an excellent source of vitamin C, vitamin A, and beta-carotene. It is also a good
source of potassium.
 The vitamin A found in cantaloupe is important for eye health.
Adequate vitamin A intake can help your eyesight stay sharp
and healthy.
 It also aids in night vision and helps you see color. Vitamin C
aids in wound healing and helps your body make collagen, a
protein essential to maintaining strong bones and skin.
 Foods rich in beta-carotene, such as cantaloupe, also provide
antioxidant benefits. This may be associated with a reduction in
certain diseases, such as heart disease and cancer.