Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 Hello all my name is Telly and I want to know when watermelon goes out of season what can I use for a subsitute? Sent from my HTC on the Now Network from Sprint! ----- Reply message ----- Sun, Jan 10, 2010 8:52 AM Digest Number 5750 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 A bit of research using WIKIPEDIA- We talked of this this year and found out that one main ingredient is lypocene - it can be found in other sources (see below ****in marked notes) Sounds as if eating tomatoes and especailly tomatoe based products when watermelon is out of season may be a good thing. chrism posted an article recently on watermelon but it is too recent for the message search to find- it was on nitric oxide(N. O.) I think - does any one have the message ##- that was a good article to read. ***see this url: http://en.wikipedia.org/wiki/Lycopene Watermelon contains about 6% sugar and 92% water by weight.[8] As with many other fruits, it is a source of vitamin C. Notable is the inner rind or the watermelon which is usually a light green or white color. This area is edible and contains many hidden nutrients that most people avoid eating due to its void taste. The amino acid citrulline was first extracted from watermelon and analysed.[9] Watermelons contain a significant amount of citrulline and after consumption of several kg an elevated concentration is measured in the blood plasma; this could be mistaken for citrullinaemia or other urea cycle disorder.[10] Watermelon rinds are also edible, and sometimes used as a vegetable.[11] In China, they are stir-fried, stewed, or more often pickled. When stir-fried, the de-skinned and de-fruited rind is cooked with olive oil, garlic, chili peppers, scallions, sugar and rum. Pickled watermelon rind is also commonly consumed in the Southern US,[12] Russia, Ukraine, Romania and Bulgaria.[citation needed] In the Balkans, especially Serbia, watermelon slatko is also popular.[13] Watermelon juice can also be made into wine.[14] Watermelon is also mildly diuretic.[15] Watermelons contain large amounts of beta carotene.[16] Watermelon with red flesh is a significant source of lycopene. A traditional food plant in Africa, this fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[17] *****Fruits and vegetables that are high in lycopene include gac, tomatoes, watermelon, pink grapefruit, pink guava, papaya, red bell pepper, seabuckthorn, wolfberry (goji, a berry relative of tomato), and rosehip. Although gac (Momordica cochinchinensis Spreng) has the highest content of lycopene of any known fruit or vegetable, up to 70 times more than tomatoes for example[10], due to gac's rarity outside its native region of SE Asia, tomatoes and tomato based sauces, juices, and ketchup account for more than 85% of the dietary intake of lycopene for most people.[11] The lycopene content of tomatoes depends on species and increases as the fruit ripens.[12] Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. For this reason, tomato sauce is a preferable source as opposed to raw tomatoes. While most green leafy vegetables and other sources of lycopene are low in fats and oils, lycopene is insoluble in water and is tightly bound to vegetable fiber. Processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain the highest concentrations of bioavailable lycopene from tomato based sources. Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream. Lycopene is fat-soluble, so the oil is said to help absorption. Gac is a notable exception containing high concentrations of lycopene and also saturated and unsaturated fatty acids.[13] *****Lycopene may be obtained from vegetables and fruits such as the tomato, but another source of lycopene is the fungus Blakeslea trispora. Gac is a promising commercial source of lycopene for the purposes of extraction and purification. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 Hi , this was really interesting, I knew nothing about watermellons. I have put it in to  a folder to read again. thanks for posting. Love Julia ________________________________ . Sun, January 10, 2010 7:09:31 PM Re: Digest Number 5750  Switch to: Text-Only, Daily Digest • Un • Terms of Use .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 Ha! That makes sense. I've been eating spaghetti and tomatoes nonstop. I had no idea why. This might be due to the fact that I don't like watermelon, haha, but there isn't any around for me to try now as I haven't in years. Thanks for this! , Julia Ahern <jajahern wrote: > > Hi , > > this was really interesting, I knew nothing about watermellons. I have put it in to  a folder to read again. thanks for posting. Love Julia > > > > > ________________________________ > . > > Sun, January 10, 2010 7:09:31 PM > Re: Digest Number 5750 > >  > Switch to: Text-Only, Daily Digest • Un • Terms of Use > . Quote Link to comment Share on other sites More sharing options...
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