Watermelon, raw - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Tropical or subtropical fruit

Watermelon, raw

Citrullus lanatus (Thunb.) Matsum. et Nakai

	Energy Distribution % of total food energy
	Protein, total	8.3 %
	Fat, total	2.3 %
	Carbohydrate, total	89.4 %
	Alcohol	0 %

Refuse: 54%


Content per 100 grams
Energy	159	kJ
Protein, total	0.8	g
total-N	0.1	g
Fat, total	0.1	g
saturated fatty acids	0	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0	g
Carbohydrate, total	8.6	g
carbohydrate, available	8.1	g
added sugar	0	g
dietary fibre	0.5	g
Alcohol	0	g
Ash	0.3	g
Moisture	90.2	g

Vitamins
Vitamin A	1.67	RE
retinol	0	μg
ß-carotene	20	μg
Vitamin D	0	μg
Vitamin E	0.05	aTE
alpha-tocopherol	0.05	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.02	mg
Vitamin B2, riboflavin	0.02	mg
Niacin equivalents	0.328	NE
niacin	0.178	mg
tryptophan	0.15	mg
Vitamin B6	0.045	mg
Pantothenic Acid	0.3	mg
Biotin	0	μg
Folates	3	μg
Vitamin B12	0	μg
Vitamin C	11.3	mg
L-Ascorbic Acid	9.6	mg
L-Dehydroascorbic acid	1.7	mg

Minerals
Sodium, Na	6.7	mg
Potassium, K	146	mg
Calcium, Ca	4.38	mg
Magnesium, Mg	8.4	mg
Phosphorus, P	19.8	mg
Iron, Fe	0.3	mg
Copper, Cu	0.03	mg
Zinc, Zn	0.1	mg
Iodine, I	0.15	μg
Manganese, Mn	0.038	mg
Chromium, Cr	0	μg
Selenium, Se	0	μg
Nickel, Ni	7	μg

Carbohydrates
Fructose	3.5	g
Glucose	1.8	g
Saccharose	2.3	g
All sugars, total	7.6	g
Starch	0	g

Lipids
C 16:0	0.02	g
C 18:0	0.004	g
C 16:1	0.002	g
C 18:1, n-9	0.011	g
C 18:2, n-6	0.013	g
C 18:3, n-3	0.019	g
C 20:4, n-6	0	g

Sums lipids
Sum saturated	0.024	g
Sum monounsaturated	0.013	g
Sum polyunsaturated	0.032	g
Sum n-3 fatty acids	0.019	g
Sum n-6 fatty acids	0.013	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	24	mg
Leucine	23	mg
Lysine	81	mg
Methionine	8	mg
Cystine	3	mg
Phenylalanine	19	mg
Tyrosine	15	mg
Threonine	36	mg
Tryptophan	9	mg
Valine	20	mg
Arginine	77	mg
Histidine	8	mg
Alanine	22	mg
Aspartic acid	51	mg
Glutamic acid	82	mg
Glycine	13	mg
Proline	31	mg
Serine	20	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0186