Last year, I added a juicer to my kitchen (this one to be specific), and I couldn’t be happier with that decision. One of the first juices I made with it was a watermelon basil juice. This combination is not only flavorful, but it has a ton of nutritional benefits too. Check out this nutritional information:
1 cup of watermelon has:
17.2% DV vitamin A
4.8% DV potassium
3.8% DV magnesium
Watermelon also has phytonutrients, amino acids, lycopene, and a host of other anti-Inflammatory and antioxidant nutrients.
2 teaspoons of basil has:
6.5% DV iron
5.9% DV calcium
5.2% DV vitamin A
4.5% DV fiber
4.5% DV manganese
3.1% DV tryptophan
3% DV vitamin B6
2.9% DV magnesium
2.8% DV vitamin C
2.7% DV potassium
Basil also has flavonoids, and natural oils that have anti-bacterial properties.
So, next time you’re looking for a drink that packs a nutritional punch, try running some watermelon and basil through your juicer. You could also use a blender, food processor, or immersion blender if you don’t have a juicer. Though, I prefer a juicer so that the rind can be juiced too, since according to whfoods.org:
the flesh’s outer periphery (the white part) contained impressive concentrations of most nutrients
- 1 handful of basil stems and leaves (use your favorite basil and remove any woody stems)
- 1 Medium watermelon
Run through juicer and enjoy!
- 1/4 cup basil leaves (any type of basil you prefer)
- 1/2 watermelon (flesh only)
Blend leaves first until they are well chopped, then add watermelon flesh and blend until smooth.
Store juice in the fridge up to 4 days. Fresh, unprocessed, juice separates naturally. Simply stir and enjoy.
Do you juice? What’s your favorite recipe?
Nutrition data from www.whfoods.org
*DV = Daily Value
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Photo by Brian Child is licensed under CC BY-SA 2.0