Grapefruit: Nutritional Facts
The grapefruit is a subtropical citrus tree grown for its fruit, which was originally named the “forbidden fruit“of Barbados.
These evergreen trees are usually around 5-6 meters tall, although they can reach 13-15 meters. The leaves are dark green, long (up to 150 mm) and thin. It produces 5 cm white four-petaled flowers.
The fruit has a yellow-orange skin, largely oblate and ranges in diameter from 10-15 cm.
Colors and Flavors
Grapefruit comes in many varieties, determinable by color, which is caused by the pigmentation of the fruit in respect of both its state of ripeness and genetic bent.
The most popular varieties cultivated today are red, white and pink hues, referring to the color of the fruit’s pulp. The family of flavors ranges from highly acidic and somewhat bitter to sweet and tart.
Grapefruit mercaptan, a sulfur-containing terpene, is one of the substances that has a strong influence on the taste and odor of grapefruit, compared with other citrus fruits.
Health Benefits
Grapefruit contains bioflavonoids and other plant chemicals which protect the body against cancer and heart disease.
It lowers cholesterol. Its seed extract is a strong antimicrobial while its flower essence helps overcome insomnia. Its leaf extractions have antibiotic activity.
Grapefruit pulp is an effective treatment for urinary disorders, stimulates the appetite and is used for its digestive, stomachic and diuretic qualities.
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