Don’t rush to lose the white part of the watermelon peel! Environmental protection ambassador teaches "making side dishes" delicious and nutritious

When people eat watermelon, most people only eat red pulp parts, but do you know that in fact, the "white parts" close to the watermelon peel can also be eaten, and the nutritional value is quite rich. Shiichi Natsuki, who was a funny artist in Japan, later worked as a scrubber company and actively promoted environmental awareness, shared on Twitter how he turned the white part of watermelon into a delicious and delicious dish.

Watermelon white is actually super nutritious

The white meat between the peel and the flesh of the watermelon is called "cuiyi". Most people think it tastes bad and has no taste, so they directly put it and the peel into the trash can.

But in fact, the part of the green not only contains vitamin C, but is also rich in a compound called "citrulamine", which can help expand and relax blood vessels, and has certain effects on restoring fatigue and improving sports performance.

Chinese Medicine also pointed out that green silk has a more effective effect of cooling and detoxifying than watermelon pulp. Dr. Liu Shujun, a Chinese Medicine Department of Zhangfengxiuxiu, once pointed out that sweet-free green silk can clear away heat and remove heat. If you want to cool down in summer, "eating watermelon is worse than eating watermelon skin."

Eating the white part is delicious and not wasteful

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— マシンガンズ座店 (@takizawa0914) August 13, 2025

Hiroichi Naoki also promoted the benefits of watermelon vermicelli in the community. He shared that he would use the cooking method of "Kimping" (きんぴら) to cook. First cut off the green rind, then stir-fry the white vermicelli with sauce, mirin, sugar and sausage. After simmering for several minutes, he completed a sweet and crispy side dish with unique flavor, and also prevented food waste and reduced the amount of garbage.