Cantaloupe

Nutrition per ~140 g · 1 medium piece

10.2 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 81.

What it feeds primary sources only

Systems

Pathways

Overview

Cantaloupe (Cucumis melo) originated in Persia and has been cultivated for thousands of years, becoming a staple summer fruit across temperate climates. Per 100g, cantaloupe provides approximately 34 calories, 8.6g carbohydrates, 0.9g protein, 0.3g fat, and 0.9g fiber. Its distinctive orange flesh derives from exceptionally high beta-carotene content (3382 IU per 100g), a provitamin A compound with potent antioxidant properties. Cantaloupe also delivers substantial vitamin C (36.7mg per 100g), supporting collagen synthesis and immune function, along with approximately 267mg potassium per 100g for cardiovascular regulation. The fruit contains measurable quantities of folate, niacin, and magnesium, supporting cellular metabolism and longevity markers. Recent research highlights cantaloupe's role in reducing oxidative stress and inflammation—key drivers of age-related disease. The high water content (approximately 90%) supports hydration and satiety, while the fiber aids digestive health. Cantaloupes are particularly beneficial for those seeking to optimize carotenoid intake for skin health, eye function, and immune resilience. The combination of nutrient density, low caloric load, and bioavailability of micronutrients makes cantaloupe an excellent choice for longevity-focused dietary patterns.

Health benefits 5

Pairs with

• Pair with lime or lemon juice because citric acid enhances beta-carotene absorption and adds additional vitamin C for synergistic antioxidant effects
• Combine with cottage cheese or Greek yogurt because fat-soluble beta-carotene requires dietary lipids for optimal absorption; protein supports satiety
• Eat with berries (blueberries, raspberries) because complementary polyphenols create synergistic anti-inflammatory and antioxidant benefits targeting different cellular pathways
• Pair with prosciutto or salmon because the fat content in these proteins dramatically increases carotenoid bioavailability while adding selenium and omega-3s
• Combine with fresh mint because mint's menthol enhances digestive efficiency and provides additional antimicrobial compounds

In the kitchen

• Select cantaloupes with a firm, beige netted skin and sweet aromatic fragrance; avoid soft spots or mold. Store at room temperature until ripe (2-3 days), then refrigerate for up to 5 days to preserve nutrient density
• Cut cantaloupe just before consumption to minimize oxidative loss of vitamin C; whole melons maintain nutrient integrity longer than pre-cut fruit
• Consume cantaloupe in the context of balanced meals containing protein and healthy fats to maximize beta-carotene absorption; avoid consuming as sole food to prevent blood sugar spikes
• Peak ripeness indicates maximum carotenoid concentration; wait for sweet aroma and slight give at the blossom end before harvesting or purchasing
• The seeds contain magnesium and polyphenols; lightly roast and consume for additional micronutrient benefit and satiety support

When to eat it midday

Cantaloupe's natural sugars and carbohydrates are best utilized during midday when metabolic rate and insulin sensitivity peak; morning consumption is secondary; evening consumption may elevate blood glucose during sleep hours

Breaks a fast

Best avoided

• late evening
• alone on empty stomach

While cantaloupe can be consumed anytime, pairing with protein or fat sources enhances nutrient absorption and metabolic benefits. Avoid as sole meal to prevent rapid glycemic response.