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Grapefruit, canned in juice, whole contents

This food is canned grapefruit in juice, with the figures covering both the fruit and the juice rather than the drained fruit alone. It mainly provides water and carbohydrate, alongside vitamin C. Per 100g, it contains 7.3g of carbohydrate, all of which is sugar, 33mg of vitamin C and 0.03g of salt. Fat and saturated fat are present only in trace amounts.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Grapefruit and its juice can interact with some medicines, changing their levels in the body and affecting how they work. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

30 kcal

Energía

120 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

7.3g

of which sugars

7.3g

Proteína

0.6g

Sal

0.03g

Alcohol

0g

Agua

89g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

0.1mg

Vitamina C

33mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

6µg

Calcio

22mg

Hierro

0.3mg

Magnesio

8mg

Phosphorus

16mg

Potasio

72mg

Sodio

10mg

Zinc

Trace

Cobre

0.01mg

Selenio

Trace

Other types of grapefruit

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Grapefruit, canned in syrup, whole contents

60 kcal

0.5g

Trace

–

Grapefruit, flesh only, raw

34 kcal

0.89g

0.5g

0.9g

Grapefruit, flesh only, raw, weighed with peel and pips

24 kcal

0.6g

0.4g

0.6g

About these figures

Values are per 100g of the food as described (10 samples, 8 brands. Drained proportion = 0.52). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente