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Nearly everyone has heard that tomatoes are a rich source of lycopene--a powerful antioxidant linked to a reduced risk of heart disease and certain cancers, including prostate cancer. Now, new research shows that a popular summertime food also contains large amounts of the beneficial nutrient.

Agricultural Research Service scientists recently tested lycopene levels in 13 cultivars of watermelon. Seedless varieties tended to have more lycopene than seeded types. Results show that a cup and a half of watermelon contains about 9 to 13 milligrams of lycopene--about 40 percent more than raw tomatoes. However, processed tomato sauce and juice still contain more lycopene than watermelon.

Additional studies show that the human body is able to digest the lycopene in watermelon. Red, ripe pulp is the best indicator of the most nutritious watermelon. Other good sources of lycopene include red and pink grapefruit and Java.