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Grapefruit

In season Spring Winter

Food Description:

Touted for years as having fat-burning qualities, the grapefruit was developed in the West Indies in the early 1700s. Grapefruit got its name from the way it grows in clusters (like grapes) on the tree. The main types of grapefruit are white, pink/red, and star ruby/rio red varieties. All grapefruit have a similar tangy-sweet flavour and are very juicy. The grapefruits that are used to make juice are those which contain seeds. The pink or red variety contains more vitamins than the white.

Choose grapefruit that is glossy, round, smooth and heavy for its size. Avoid any grapefruit with brown and/or soft spots.

Grapefruit will keep for up to a week at room temperature, or in the fridge for up to 5 weeks.

Leave at room temperature for a couple of hours before eating.

General Information:

Category: Fruit
To Buy: Choose grapefruit that is glossy, round, smooth and heavy for its size. Avoid any grapefruit with brown and/or soft spots.
To Store: Grapefruit will keep for up to a week at room temperature, or in the fridge for up to 5 weeks.
Tips and Tricks: Leave at room temperature for a couple of hours before eating.

Nutrition (1 Unit):

Energy (kJ): 240
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 0.4
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Carbohydrates, g: 9.9
Protein (g): 1.9
Saturated Fat, g : 0.0
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Atherosclerosis
High Blood Cholesterol
Detoxifying
 Cold and Flus
Liver Sluggish

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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