Why Cantaloupe Should Be in Your Diet Key Health Benefits

Fast Facts

Cantaloupe provides 65% of the daily recommended vitamin C per cup

Contains beta-carotene, lutein, and zeaxanthin, beneficial for eye health

Rich in vitamin A and folate, supporting immune function and heart health

High in potassium, which helps regulate blood pressure

Safe to eat but can trigger allergies in some people and be prone to Salmonella contamination

Versatile in culinary uses, from fruit salads to smoothies and appetizers.

Cantaloupe is a type of melon belonging to the Cucurbitaceae plant family. Its pale skin, adorned with a raised, net-like webbing, conceals the bright, orange flesh inside. This melon is popular worldwide and is prized for its sweet flavor and nutritional profile. Cantaloupes offer several health benefits due to their high concentration of antioxidants, such as vitamin C.

Provide Antioxidant and Anti-Inflammatory Effects

Cantaloupes are rich in vitamins A and C, minerals, and plant compounds that act as antioxidants in the body. Antioxidants protect against cellular damage by targeting free radicals—molecules that can harm health when present in excess. The fruit is especially rich in vitamin C, which protects cells and prevents inflammation. A cup of cubed cantaloupe provides 58.7 milligrams (mg) of vitamin C, covering 65% of the daily recommended value.

Studies show that diets high in vitamin C protect against diseases caused by oxidative stress, an imbalance between free radicals and the body’s antioxidant defenses. Oxidative stress is considered a main driver behind the onset and progression of common diseases, such as heart disease and certain cancers. A recent review of studies found that vitamin C intake was associated with a lower incidence of multiple cancers, including breast, gastric, pancreatic, lung, and prostate cancers.

People with higher blood levels of vitamin C also tend to have lower levels of inflammatory markers like C-reactive protein (CRP). Besides vitamin C, cantaloupe contains other antioxidant compounds, such as polyphenols like gallic acid, rutin, and the plant pigment quercetin.

May Benefit Eye Health

Several plant compounds in cantaloupe, including the carotenoids beta-carotene, lutein, and zeaxanthin, may support eye health by protecting against oxidative damage. Diets rich in carotenoid pigments have been shown to protect against age-related macular degeneration (ARMD), a leading cause of vision loss in older adults. Eating orange fruits and vegetables like cantaloupe can increase blood levels of carotenoids, potentially reducing the risk of ARMD. A 2022 study found that higher blood levels of beta-carotene, lutein, and zeaxanthin were associated with a significantly lower risk of developing ARMD.

Nutrition of Cantaloupe

Cantaloupe is rich in several nutrients, making it a nutritious addition to your diet. Here’s the nutrition breakdown for a 1-cup serving of cubed cantaloupe:

  • Calories: 54.4
  • Protein: 1.34 grams (g)
  • Carbohydrates: 13.1 g
  • Fiber: 1.44 g
  • Fat: <1 g
  • Vitamin A: 270 micrograms (mcg), 30% of the Daily Value (DV)
  • Vitamin C: 58.7 milligrams (mg), 65% of the DV
  • Folate: 33.6 mcg, 8% of the DV
  • Potassium: 427 mg, 9% of the DV

Cantaloupe is particularly rich in vitamin C and vitamin A. Vitamin C, a powerful antioxidant, plays important roles in skin health and immune function. Vitamin A is necessary for immune function and is important for growth and development, cellular communication, and reproduction. Cantaloupe is also a good source of folate, a form of vitamin B essential for cellular division and the regulation of homocysteine, an amino acid that can increase inflammation and oxidative stress when present in high levels. Maintaining optimal folate levels is crucial for heart health and fetal growth during pregnancy.

Additionally, cantaloupe is a good source of potassium, a mineral that helps regulate blood pressure and prevent heart disease. It also contains small amounts of magnesium, iron, vitamin K, and vitamin B6.


Cantaloupe is safe for most people to enjoy as part of their regular diet. However, some individuals may be allergic to cantaloupe, experiencing symptoms like fever, diarrhea, and abdominal cramping. People allergic to pollen are more likely to be allergic to cantaloupe.

Cantaloupes may be prone to Salmonella contamination due to their rough, web-like skin and low acid content. Mishandling meat, dairy, and other food products can cause Salmonella infection, with symptoms including diarrhea, vomiting, nausea, and abdominal pain. Immunocompromised individuals should seek medical attention if experiencing these symptoms, as severe cases can be fatal.

To practice food safety when preparing and storing cantaloupe:

  • Thoroughly wash the skin with a scrub brush.
  • Use soap to scrub the cantaloupe and rinse thoroughly before slicing.
  • Use clean utensils and a clean cutting board.
  • Wash hands after cutting cantaloupe.
  • Store prepared cantaloupe in the refrigerator and discard any left at room temperature for more than two hours.

Tips for Consuming Cantaloupe

Cantaloupe has a distinct sweet taste and tender, juicy texture. It pairs well with both sweet and salty foods and is commonly used in appetizers, salads, and desserts. Here are a few ways to add cantaloupe to your diet:

  • Add cubed or balled cantaloupe to fruit salads.
  • Top oatmeal, chia pudding, and cereal with roasted cantaloupe.
  • Try sliced cantaloupe in savory salads for a unique flavor.
  • Stuff cantaloupe halves with cottage cheese for a filling snack.
  • Add fresh or frozen cantaloupe to smoothies and protein shakes.
  • Make homemade sorbet by blending frozen cantaloupe in a food processor until smooth.
  • Wrap cantaloupe slices with prosciutto for a classic sweet and salty Italian appetizer.

Experiment with cantaloupe by adding it to your favorite dishes for a tasty boost to your nutrient intake.

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