There are pink, red, and white grapefruits. All are low in calories, low in fat, sodium-free, and cholesterol-free. The red or pink grapefruits have a little more vitamin C than the white (47 mg per ½ cup of pink or red vs. 40 mg per ½ cup of white), but all are considered an excellent source of the immunity enhancing vitamin. All varieties also contain some folate and fiber. The type of fiber in grapefruit is insoluble, which can help lower cholesterol levels.
Pink and red grapefruits get their color from beta-carotene. The body turns beta-carotene into vitamin A, which may help prevent some forms of cancer. Try eating pink and red grapefruits with meals featuring carrots or sweet potatoes for extra vitamin A. Also the vitamin C in grapefruits enhances absorption of calcium. So you can benefit from eating them with calcium-rich foods such as milk and cheese. Consumption of grapefruits will also help your body better utilize iron, when eaten with iron-rich foods such as meats.
Juicier grapefruits are usually thin-skinned and feel heavy. The redder the flesh of pink and red grapefruits, the sweeter the taste. You don’t have to worry about scratches or minor defects on the surface. Enjoy grapefruits in fruit, chicken, tuna, spinach, or Waldorf salads!
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