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Grapefruit, flesh only, raw

Grapefruit is a citrus fruit. These figures describe the raw flesh only, using samples of pink, red and white grapefruit. It provides carbohydrate, mainly as naturally occurring sugars, and vitamin C. Per 100g, it contains 6.9g of carbohydrate, 35mg of vitamin C and 0.9g of fibre, with an energy content of 145 kJ.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Grapefruit contains little fat, and its sugars contribute to its carbohydrate content. Grapefruit can also interact with some medicines, changing the amount of medicine in the bloodstream and potentially increasing side effects. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

34 kcal

Energía

145 kJ

Grasa

0.5g

of which saturates

0.07g

Carbohydrate

6.9g

of which sugars

6.9g

Fibra

0.9g

Proteína

0.89g

Sal

0g

Alcohol

0g

Agua

89g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

52µg

Vitamina D

0µg

Vitamina E

0.27mg

Vitamin K1

0.01µg

Vitamina C

35mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.3mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

23µg

Calcio

23mg

Hierro

0.09mg

Magnesio

8.2mg

Phosphorus

18mg

Potasio

129mg

Sodio

0.78mg

Zinc

0.05mg

Cobre

0.04mg

Selenio

Trace

Iodine

Trace

Other types of grapefruit

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

24 kcal

0.6g

0.4g

0.6g

Grapefruit, canned in juice, whole contents

30 kcal

0.6g

Trace

–

Grapefruit, canned in syrup, whole contents

60 kcal

0.5g

Trace

–

About these figures

Values are per 100g of the food as described (11 samples, imported, pink, red and white). "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