JAKARTA, celebrities.id – Watermelon in general has a refreshing sweet taste with almost 90 percent water content.
Yellow watermelon similar, but not the same as red watermelon. When viewed from the shape, size and outward appearance, yellow watermelon has no special characteristics that distinguish it from ordinary watermelons.
If the color of the flesh is yellow, is the content and benefits the same as red watermelon? For that, here are 5 yellow watermelon benefits quoted from Stylecraze:
1. Can help lower cholesterol
A nutritionist named Jay Cowin said that the nutritional content in yellow watermelon has been shown to be efficacious in lowering bad LDL cholesterol and triglycerides.
Not only that, yellow watermelon can also reduce inflammation in heart or cardiovascular disease patients.
2. Can help reduce blood pressure
Not only efficacious in lowering cholesterol, but yellow watermelon can also help lower blood pressure. The reason is, yellow watermelon contains antioxidants, phytochemicals, and minerals such as potassium which are important for the body.
3. Strengthen the immune system and reduce inflammation
Compared to red watermelon, yellow watermelon contains high vitamin C, which is why the benefits of yellow watermelon are believed to prevent canker sores better than red watermelon.
The high content of vitamin C in yellow watermelon can also strengthen the immune system so as not to get sick easily.
4. Can help overcome chronic diseases (heart, diabetes, cancer and obesity)
Studies show that consuming yellow watermelon can help treat and reduce the risk of cardiovascular disease, diabetes, cancer, obesity, and other age-related diseases.
Because yellow watermelon contains important nutrients, namely phytochemicals such as lycopene, citrulline, and other polyphenolic compounds.
Eating yellow watermelon has also been found to help with weight loss. The reason is, yellow watermelon contains L-citrulline (a non-essential amino acid). These nutrients can also help improve exercise performance and recovery in individuals.
Editor: Endang Oktaviyanti
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