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Nutrition - Facts for Grapefruit, raw, pink and red, all areas
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Grapefruit, raw, pink and red, all areas.
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Grapefruit, raw, pink and red, all areas

Calories 42 Calories from Fat 1
(3%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 135mg 0.14%
Total Carbohydrate 11g 11%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.02 g
Alcohol, ethyl 0.00 g
Arginine 0.09 g
Ash 0.36 g
Aspartic acid 0.14 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 22.00 mg
Carbohydrate, by difference 10.66 g
Carotene, alpha 3.00 mcg
Carotene, beta 686.00 mcg
Cholesterol 0.00 mg
Choline, total 7.70 mg
Copper, Cu 0.03 mg
Cryptoxanthin, beta 6.00 mcg
Cystine 0.01 g
Dihydrophylloquinone 0.00 mcg
Energy 42.00 kcal
Energy 176.00 kJ
Fatty acids, total monounsaturated 0.02 g
Fatty acids, total polyunsaturated 0.04 g
Fatty acids, total saturated 0.02 g
Fiber, total dietary 1.60 g
Folate, DFE 13.00 mcg_DFE
Folate, food 13.00 mcg
Folate, total 13.00 mcg
Folic acid 0.00 mcg
Fructose 1.77 g
Galactose 0.00 g
Glucose (dextrose) 1.61 g
Glutamic acid 0.20 g
Glycine 0.01 g
Histidine 0.01 g
Iron, Fe 0.08 mg
Isoleucine 0.01 g
Lactose 0.00 g
Leucine 0.01 g
Lutein + zeaxanthin 5.00 mcg
Lycopene 1419.00 mcg
Lysine 0.02 g
Magnesium, Mg 9.00 mg
Maltose 0.00 g
Manganese, Mn 0.02 mg
Methionine 0.01 g
Niacin 0.20 mg
Pantothenic acid 0.26 mg
Phenylalanine 0.01 g
Phosphorus, P 18.00 mg
Potassium, K 135.00 mg
Proline 0.06 g
Protein 0.77 g
Retinol 0.00 mcg
Riboflavin 0.03 mg
Selenium, Se 0.10 mcg
Serine 0.03 g
Sodium, Na 0.00 mg
Starch 0.00 g
Sucrose 3.51 g
Sugars, total 6.89 g
Theobromine 0.00 mg
Thiamin 0.04 mg
Threonine 0.01 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.14 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.01 g
Vitamin A, IU 1150.00 IU
Vitamin A, RAE 58.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 31.20 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.13 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 88.06 g
Zinc, Zn 0.07 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5i". 2001 Beltsville MD
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5e". 2001 Beltsville MD
  4. J Marlett. "Content and composition of dietary fiber in 117 frequently consumed foods". 1992 Journal of the American Dietetic Association 92 2
  5. R L Rouseff, G D Sadler, T J Putman, J E Davis. "Determination of beta-carotene and other hydrocarbon carotenoids in red grapefruit cultivars.". 1992 J. Agric. Food Chem. 40 Pg. 47 - 51
  6. J L Bureau, R J Bushway. "HPLC determination of carotenoids in fruits and vegetables in the United States". 1986 J Food Sci 52 Pg. 128 - 130
  7. R J Bushway. "Determination of alpha- and beta-carotene in some raw fruits and vegetables by high-performance liquid chromatography". 1986 J Agr Food Chem 34 Pg. 409 - 412
  8. F Khachik, G R Beecher, W R Lusby. "Separation, identification and quantification of the major carotenoids in extracts of apricots, peaches, cantaloupe, and pink grapefruit by liquid chromatography". 1989 J Agric Food Chem 37 Pg. 1465 - 1473
  9. T Philip, T S Chen. "Development of a method for the quantitative estimation of provitamin A carotenoids in some fruits.". 1988 J. Food Science 53 Pg. 1703 - 1707
  10. N.J. Miller-Ihli. "Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States". 1996 Journal of Food Composition and Analysis 9 4 Pg. 301 - 311
  11. National Institutes of Health (NIH). "Carotenoid analyses of U.S. foods, Food Composition Laboratory". 1997

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