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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

Energy

34 kcal

Energy

145 kJ

Gordura

0.5g

of which saturates

0.07g

Carbohydrate

6.9g

of which sugars

6.9g

Fibra

0.9g

Proteína

0.89g

Sal

0g

Álcool

0g

Água

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

Vitamina B6

0.02mg

Vitamina B12

0µg

Ácido Fólico

23µg

Cálcio

23mg

Ferro

0.09mg

Magnésio

8.2mg

Phosphorus

18mg

Potássio

129mg

Sódio

0.78mg

Zinco

0.05mg

Copper

0.04mg

Selenium

Trace

Iodo

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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente