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Fruits

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.

Calories34

Protein0.8 g

Carbs8.2 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories34 kcal

Protein0.8 g

Total Fat0.2 g

Carbohydrates8.2 g

Fiber0.8 g

Sodium30 mg

Total Sugars7.88 g

Source: USDA FoodData Central, record 746770

Nutrients

Full nutrient profile

Proximates

Water90.2 g

Nitrogen0.13 g

Protein0.82 g

Total lipid (fat)0.18 g

Ash0.63 g

Carbohydrates

Carbohydrate, by difference8.16 g

Carbohydrate, by summation8.69 g

Fiber, total dietary0.8 g

Fiber, soluble0.3 g

Fiber, insoluble0.5 g

Sugars, Total7.88 g

Sucrose3.32 g

Glucose2.08 g

Fructose2.4 g

Lactose0 g

Maltose0.02 g

Galactose0.06 g

Starch0.02 g

Sugars, Total7.86 g

Minerals

Calcium, Ca9 mg

Iron, Fe0.38 mg

Magnesium, Mg13 mg

Phosphorus, P17 mg

Potassium, K157 mg

Sodium, Na30 mg

Zinc, Zn0.44 mg

Copper, Cu0.085 mg

Manganese, Mn0.046 mg

Selenium, Se1.7 ug

Fluoride, F1 ug

Vitamins and other components

Vitamin C, total ascorbic acid10.9 mg

Thiamin0.049 mg

Riboflavin0.027 mg

Niacin0.694 mg

Pantothenic acid0.085 mg

Vitamin B-60.04 mg

Folate, total14 ug

Vitamin A, RAE232 ug

Carotene, beta2780 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Lutein + zeaxanthin32 ug

Vitamin K (phylloquinone)2.7 ug

Vitamin K (Dihydrophylloquinone)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Choline, total7.6 mg

Folate, DFE21 ug

Betaine0.1 mg

Folate, food21 ug

Retinol0 ug

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin D (D2 + D3)0 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin A, IU3382 iu

Vitamin E (alpha-tocopherol)0.05 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.11 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Lipids

Fatty acids, total trans0 g

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.043 g

SFA 18:00.005 g

MUFA 18:10.003 g

PUFA 18:20.035 g

PUFA 18:30.046 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.003 g

Fatty acids, total polyunsaturated0.081 g

Fatty acids, total saturated0.051 g

SFA 8:00 g

SFA 12:00.001 g

SFA 14:00.001 g

PUFA 22:6 n-3 (DHA)0 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Cholesterol0 mg

Phytosterols10 mg

Amino acids

Tryptophan0.002 g

Threonine0.014 g

Isoleucine0.017 g

Leucine0.024 g

Lysine0.024 g

Methionine0.01 g

Cystine0.002 g

Phenylalanine0.019 g

Tyrosine0.012 g

Valine0.027 g

Arginine0.024 g

Histidine0.012 g

Alanine0.077 g

Aspartic acid0.113 g

Glutamic acid0.174 g

Glycine0.021 g

Proline0.016 g

Serine0.034 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Orange Flesh, Two Vitamins

Half a cup of raw cantaloupe gives 135 mcg RAE of vitamin A (15% DV) and 29 mg of vitamin C (32% DV). The vitamin A comes as beta-carotene — about 1,595 mcg per 100 g — which heat treatment can make more available.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Cantaloupe (Raw)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0gC 7.3gF 0.3g

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