Two distinct hues of watermelons arrive each season. It wouldn't be obvious from the outside. You'll see varied colors inside the crisp, moisturizing fruit after cutting it open. One is vivid reddish-pink and the other golden yellow. Both melons are identical in size, shape, flavor, and texture.
Red and yellow watermelon have equal nutritional benefits: Both are over 90% water and rich in vitamin C, vitamin A, fiber, and potassium. However, the two watermelon kinds differ nutritionally little but significantly.
Beta-carotene, a plant pigment and antioxidant, is nutritious. It's present in many fruits, vegetables, herbs, and spices, but it's more prevalent in yellow, golden, orange, or reddish foods like carrots, sweet potatoes, butternut squash, yellow and red peppers, cantaloupe, and yellow watermelon.
Beta-carotene is a provitamin A source, which the body transforms into vitamin A. While red watermelon is likewise high in vitamin A, yellow watermelon is especially rich. Vitamin A supports eye health, immune system function, and may prevent some cancers and disorders
Beta-carotene, an antioxidant, improves cognitive function and prevents oxidative stress, making yellow watermelon a pleasant, low-calorie snack with many health advantages.
Red watermelon contains lycopene, another plant-derived carotenoid antioxidant with unique nutritional properties, whereas yellow watermelon contains beta-carotene. Red or pink foods including tomatoes, guava, papaya, and pink grapefruit contain this vitamin.
Lycopene decreases oxidative stress and is a powerful antioxidant. It may protect against heart disease, some cancers, diabetes, Alzheimer's, and pesticides and herbicides, according to Healthline. It may even prevent sunburn and UV damage.
Red watermelon includes citrulline and lycopene. Healthline reports that this amino acid can improve sports performance, reduce muscular pain, and speed recovery through dilation of blood vessels. This dilatation aids cardiac blood circulation.