Originating in Africa, watermelons were first cultivated in Egypt where testaments to their legacy were recorded in hieroglyphics painted on building walls. The fruit was held in such regard that it was placed in the tombs of many Egyptian kings. It is not surprising that watermelon played such an important role in this country, and subsequently in countries in the Mediterranean region, since water was often in short supply in these areas, and people could depend upon watermelon for its thirst-quenching properties. Watermelons were brought to china around the 10th century and then to the western hemisphere shortly after the discovery of the new world. In Russia where much of the commercial supply of watermelon is grown, there is a popular wine made from this fruit. In addition to Russia, the leading commercial growers of watermelon include China, Turkey, Iran and the United States.

Watermelon is an excellent source of vitamin C. It is also a very good source of vitamin A and vitamin B6. In addition, watermelon is a good source of thiamin, potassium and magnesium. Watermelon is rich in the B vitamins necessary for energy production. Our food ranking system also qualified watermelon as a very good source of vitamin B6 and a good source of vitamin B1, magnesium, and potassium. Because this food has higher water content and lower calorie content than many other fruits, it delivers more nutrients per calorie-an outstanding health benefit.