Tag: Cutting techniques

According to the Watermelon Board, an average 20-pound watermelon yields approximately 32 cups of edible fruit, which can be an impressive number of portions depending on the size of your servings. The total number of servings you get from one whole watermelon is not a fixed figure, but a variable that depends on a few key factors.

Over half of the vitamin C in certain vegetables can be lost when exposed to air and water during preparation. This reveals the significant impact that cutting has on the nutrient loss in a vegetable, a process largely driven by oxidation and leaching.