The nutritional content of grapefruit varies depending on the cultivar (Marsh, Thompson, Ruby Red, Rio Red, etc.) and whether it’s consumed as a whole fruit or as juice. Grapefruit cultivars with red or pink pulp usually contain more carotenoids and other phytochemicals and may have higher antioxidant activity.[1] Marsh grapefruits have white/yellow pulp and have about half the amount of sugar than other grapefruit varieties.[2]
Juicing grapefruit can reduce the amount of fiber and some phytochemicals, as these tend to be concentrated in the pith of the grapefruit (the white spongy layer beneath the peel).[3] Juicing can also increase the amount of sugar, calories, and micronutrients within a serving.
Average nutritional content of pink/red grapefruit (whole or juiced)
| Nutrient | Whole Grapefruit (0.5 fruit / 123 g) | Grapefruit Juice (8 oz / 240 mL) |
|---|---|---|
| Calories | 51.7 kcal | 96 kcal |
| Protein | 0.9 g | 1.2 g |
| Total fat | 0.2 g | 0.3 g |
| Total carbohydrates | 13.2 g | 22.5 g |
| Sugar | 8.5 g | 17.6 g |
| Dietary Fiber | 2 g | 0.5 g |
| Calcium | 27.1 mg | 22.2 mg |
| Folate | 16 µg | 24.7 µg |
| Magnesium | 11.1 mg | 29.6 mg |
| Phosphorus | 22.1 mg | 37 mg |
| Potassium | 166 mg | 400 mg |
| Vitamin C | 38.4 mg | 93.9 mg |
| Vitamin A, RAE | 71.3 µg | 54.3 µg |
Obtained from U.S. Department of Agriculture, FoodData Central (ID 174673, 167774, and 2003595)