Skip to main content
California Department of Education Logo

Cantaloupe, Diced

Department of Defense fact sheet containing nutritional information for diced cantaloupe.

Product Description

Cantaloupe chunks are ready to serve and are from one to one and a half inches in size. The cantaloupe chunks are packaged in a filtered water-based solution with sodium benzoate and potassium sorbate, which allows for a 15 day shelf life from the date of production as well as for maintaining freshness, flavor, and nutrients.

Peak Growing Season

Available May through December, but California crops peak in July and August.

Uses

Cantaloupe chunks can be eaten fresh or used in fruit salads.

Preparation

None, but for optimal fresh taste, rinse chunks in cold water.

Storage

Containers should be stored at 32-37 degrees Fahrenheit.

Best If Used By

For best quality, refrigerate upon receipt for up to two weeks.

Nutrition Facts

Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit

A 1/2 cup serving of diced cantaloupe provides:

Calories 27
Protein .66 g
Carbohydrate 6.36 g
Fat 0.15 g
Saturated Fat 0.040 g
Cholesterol 0 mg
Vitamin A 132 RAE
Vitamin C 28.6 mg
Iron .16 mg
Calcium 7 mg
Sodium 12 mg
Dietary Fiber .07 g

Source of Information

Questions:   Food Distribution Program | FoodDistribution@cde.ca.gov
Last Reviewed: Thursday, October 2, 2025
Trending in Nutrition
Recently Posted in Nutrition
  • Salad Bars in the School Nutrition Programs (added 18-Nov-2025)
    Management Bulletin has been revised to update links to resources and contact information. Policy guidance has not changed for the School Nutrition Programs (SNP) and remains current.
  • Annual SNP Verification Requirements (added 17-Nov-2025)
    Reminder to complete the annual SNP verification activities.
  • Learning Management System Account Setup (added 14-Nov-2025)
    This new learning management system will be used as the primary venue for delivering training content to satisfy your annual mandatory training hours for Professional Standards and beyond. These webinars will assist with account setup and overview.
  • Professional Standards in the SNP (added 06-Nov-2025)
    Management Bulletin SNP-12-2025: Questions and Answers Professional Standards in the SNPs
  • Student Access to Meals and Food (added 05-Nov-2025)
    NSD Guidance and Resources for Accessing Meals and Food.

  • DoD Fresh Updates and Reminders (added 05-Nov-2025)
    This MB updates the policy for the DoD Fresh entitlement request process, receipting requirements and provides important reminders regarding DoD Fresh and the Fresh Fruit and Vegetable Ordering and Receipting System (FFAVORS).
  • DoD Fresh Fruit and Vegetable Program Reminders (added 03-Nov-2025)
    Management Bulletin FDP-01-2025: U.S. Department of Defense (DoD) Fresh Fruit and Vegetable Program Entitlement Request Process Change and Reminders – Revised
  • 2025 KIT Grant & Retention & Recruitment Grant (added 30-Oct-2025)
    The 2025 KIT Grant competitively awards funding to SFAs to improve the quality of meals served through the NSLP & SBP. The Retention & Recruitment Grant competitively awards funding to support the retention and recruitment of food service staff.
  • Hormel Foods Recalls Ready-To-Eat Chicken Products (added 29-Oct-2025)
    Hormel Foods Corporation Recalls Ready-To-Eat Frozen Chicken Products Due to Possible Foreign Matter Contamination.
  • M.C.I. Foods Recalls Breakfast Burritos & Wraps (added 23-Oct-2025)
    M.C.I. Foods, Inc. Recalls Ready-To-Eat Breakfast Burrito and Wrap Products Due to Possible Listeria Contamination.