Cantaloupe is highly appreciated for its nutritional quality and special flavor. Greater yields of juice is obtained from pressing fruit containing the rind in contrast to pressing cantaloupe flesh with the rind removed.
Cantaloupe fruit are regarded as a good source of ascorbic acid and can be reasonably high in sugar content, which wide variation in soluble solids being reported for different cultivars. Cantaloupe is also an excellent source of vitamin A, and microelements such as potassium and magnesium. Like other fresh fruits, cantaloupe is an important part of a healthy diet. Cantaloupes have more than 250 milligrams of potassium per half-cup serving.
In recent years, it has been shown to possess useful medicinal properties such as analgesic, anti-inflammatory, antioxidant, antiulcer, anticancer, antimicrobial, diuretic, and antidiabetic properties.
Cantaloupe juice
