Watermelon rind may be good for heart health, say nutritionists

The white part and green skin of watermelon that are usually thrown away after eating the red flesh may actually be packed with nutrients and beneficial for heart health, nutritionists have said.

According to nutritionists, the white part of watermelon rind contains an amino acid called citrulline. This component converts into arginine in the body, which helps produce nitric oxide. Nitric oxide relaxes and expands blood vessels, making blood circulation easier and keeping blood pressure under control. This reduces excess pressure on the heart.

The antioxidants and fibre in watermelon rind may also help reduce harmful cholesterol levels in the blood. This plays a role in preventing fat buildup on artery walls, which may lower the risk of heart attack or stroke.

Watermelon rind also contains potassium and magnesium, which play important roles in normal heart function. Potassium helps remove excess sodium from the body and keeps blood pressure under control. Magnesium helps maintain proper heart muscle function.

As for how to eat it, the white part of the rind is the most suitable. It can be cut into small pieces and cooked as a vegetable, added to salads, or used in juices and smoothies. The outer dark green part is typically not eaten as it is relatively hard.

Doctors remind that while this is beneficial, it is not the only way to prevent heart disease. A balanced diet and healthy lifestyle remain the foundation.