Cantaloupe

Cantaloupe
European cantaloupe (true cantaloupe)
Genus	Cucumis
Species	C. melo
Subspecies	C. melo subsp. melo
Cultivar group	Cantalupensis Group (incorporating Reticulatus Group[1])

Cantaloupe, raw

American Eastern cantaloupe and its cross-section
Nutritional value per 100 g (3.5 oz)
Energy	141 kJ (34 kcal)
Carbohydrates	8.16 g
Sugars	7.86 g
Dietary fiber	0.9 g
Fat	0.18 g
Protein	0.82 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene lutein zeaxanthin 26% 232 μg 26% 2780 μg 32 μg Thiamine (B1) 4% 0.049 mg Riboflavin (B2) 2% 0.027 mg Niacin (B3) 4% 0.694 mg Pantothenic acid (B5) 2% 0.085 mg Vitamin B6 2% 0.04 mg Folate (B9) 4% 14 μg Vitamin C 12% 10.9 mg Vitamin K 2% 2.7 μg Minerals Quantity %DV† Calcium 1% 9 mg Iron 2% 0.38 mg Magnesium 3% 13 mg Manganese 2% 0.046 mg Phosphorus 1% 17 mg Potassium 5% 157 mg Sodium 1% 30 mg Zinc 4% 0.44 mg
Other constituents	Quantity
Water	90.2 g
Full Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]

The cantaloupe (/ˈkæntəloʊp/ KAN-tə-lohp) is a type of true melon (Cucumis melo) with sweet, aromatic, and usually orange flesh. Originally, cantaloupe refers to the true cantaloupe or European cantaloupe with non- to slightly netted and often ribbed rind. Today, it also refers to the muskmelon with strongly netted rind,^[1] which is called cantaloupe in North America (hence the name American cantaloupe), rockmelon in Australia and New Zealand, and spanspek in Southern Africa. Cantaloupes range in mass from 0.5 to 5 kilograms (1 to 11 lb).