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)
References
- ^Gorinstein S, Caspi A, Libman I, Lerner HT, Huang D, Leontowicz H, Leontowicz M, Tashma Z, Katrich E, Feng S, Trakhtenberg SRed grapefruit positively influences serum triglyceride level in patients suffering from coronary atherosclerosis: studies in vitro and in humans.J Agric Food Chem.(2006 Mar 8)
- ^Zheng H, Zhang Q, Quan J, Zheng Q, Xi WDetermination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps.Food Chem.(2016 Aug 15)
- ^Uckoo RM, Jayaprakasha GK, Balasubramaniam VM, Patil BSGrapefruit (Citrus paradisi Macfad) phytochemicals composition is modulated by household processing techniques.J Food Sci.(2012 Sep)