The next time when you eat watermelon, don’t spit out the seeds. Curious why? Watermelon seeds are loaded with nutrients such as fatty acids, essential proteins and a huge amount of minerals. In fact, 4,000 years ago in Ancient Egypt, people cultivated watermelons just to eat the seeds, not the fruit.
Watermelon seeds are packed with vitamin B like Thiamin, niacin, folate. Watermelon seeds contain minerals like magnesium, Copper, manganese, phosphorus, Zinc, Iron, and potassium.
Watermelon seeds are also great source of dietary fibers which are necessary for healthy bowel movements and digestion.
5 Reasons to Eat Watermelon Seeds
1. Promote Cardiovascular Health
Watermelon Seeds are a great source of both monounsaturated and polyunsaturated fatty acids. According to the American Heart Association, these fats are essential in preventing heart attack and stroke, and lowering levels of “bad” cholesterol in the blood.Eating the seeds will lower your bad cholesterol levels and increase good cholesterol levels.
2. Strengthen the immune system
Watermelon seeds are loaded with antioxidants which protect your body from the damaging free radicals that cause cell damage, cancer and other diseases
3. Maintain skin and hair health
Watermelon seeds contain unsaturated fatty acids and antioxidants which help the skin to stay healthy and youthful. Additionally, the protein content in the seeds is essential for skin and hair growth.
4. Manage diabetes
Magnesium in watermelons seeds can also regulate the metabolism of carbohydrate, which can directly impact blood sugar level.
5. Prevent arthritis
Watermelon seeds can help prevent arthritis as they contain magnesium, manganese and calcium.
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Wheatgrass is rich in potassium, dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, iron, zinc, copper, manganese, and selenium.
In fact, wheatgrass has more vitamin A than carrots, more vitamin C than oranges and the total amount of nutrients is the same as in up to two and a half pounds of fresh green vegetables!
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