Fruits

Nutrition Facts Cantaloupe (Raw)

Cantaloupe (Raw) nutrition facts

Cantaloupe (Raw) is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories34
Protein0.8g
Carbs8.2g
Fat0.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 34 kcal
Protein 0.82 g
Total Fat 0.18 g
Carbohydrates 8.16 g
Fiber 0.8 g
Total Sugars 7.88 g
Sodium 30 mg

Nutrients

Full nutrient profile

Proximates
Water 90.2 g
Energy (Atwater General Factors) 38 kcal
Energy (Atwater Specific Factors) 34 kcal
Energy 34 kcal
Energy 141 kj
Nitrogen 0.13 g
Protein 0.82 g
Total lipid (fat) 0.18 g
Ash 0.63 g
Carbohydrates
Carbohydrate, by difference 8.16 g
Carbohydrate, by summation 8.69 g
Fiber, total dietary 0.8 g
Fiber, soluble 0.3 g
Fiber, insoluble 0.5 g
Sugars, Total 7.88 g
Sucrose 3.32 g
Glucose 2.08 g
Fructose 2.4 g
Lactose 0 g
Maltose 0.02 g
Galactose 0.06 g
Starch 0.02 g
Sugars, Total 7.86 g
Lipids
Fatty acids, total trans 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.04 g
SFA 18:0 0.005 g
MUFA 18:1 0.003 g
PUFA 18:2 0.04 g
PUFA 18:3 0.05 g
PUFA 20:4 0 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.003 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.05 g
SFA 8:0 0 g
SFA 12:0 0.001 g
SFA 14:0 0.001 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Cholesterol 0 mg
Phytosterols 10 mg
Amino acids
Tryptophan 0.002 g
Threonine 0.01 g
Isoleucine 0.02 g
Leucine 0.02 g
Lysine 0.02 g
Methionine 0.01 g
Cystine 0.002 g
Phenylalanine 0.02 g
Tyrosine 0.01 g
Valine 0.03 g
Arginine 0.02 g
Histidine 0.01 g
Alanine 0.08 g
Aspartic acid 0.11 g
Glutamic acid 0.17 g
Glycine 0.02 g
Proline 0.02 g
Serine 0.03 g
Minerals
Calcium, Ca 9 mg
Iron, Fe 0.38 mg
Magnesium, Mg 13 mg
Phosphorus, P 17 mg
Potassium, K 157 mg
Sodium, Na 30 mg
Zinc, Zn 0.44 mg
Copper, Cu 0.09 mg
Manganese, Mn 0.05 mg
Selenium, Se 1.7 ug
Fluoride, F 1 ug
Vitamins and other components
Vitamin C, total ascorbic acid 10.9 mg
Thiamin 0.05 mg
Riboflavin 0.03 mg
Niacin 0.69 mg
Pantothenic acid 0.09 mg
Vitamin B-6 0.04 mg
Folate, total 14 ug
Vitamin A, RAE 232 ug
Carotene, beta 2780 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Lutein + zeaxanthin 32 ug
Vitamin K (phylloquinone) 2.7 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Folic acid 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Choline, total 7.6 mg
Folate, DFE 21 ug
Betaine 0.1 mg
Folate, food 21 ug
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin D (D2 + D3) 0 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin A, IU 3382 iu
Vitamin E (alpha-tocopherol) 0.05 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0.11 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.