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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

Fat

0.5g

of which saturates

0.07g

Carbohydrate

6.9g

of which sugars

6.9g

Fibre

0.9g

Protein

0.89g

Salt

0g

Alcohol

0g

Water

89g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

52µg

Vitamin D

0µg

Vitamin E

0.27mg

Vitamin K1

0.01µg

Vitamin C

35mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.3mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

23µg

Calcium

23mg

Iron

0.09mg

Magnesium

8.2mg

Phosphorus

18mg

Potassium

129mg

Sodium

0.78mg

Zinc

0.05mg

Copper

0.04mg

Selenium

Trace

Iodine

Trace

Other types of grapefruit

Food

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.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published