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Grapefruit, canned in juice, whole contents

This food is canned grapefruit in juice, with the figures covering both the fruit and the juice rather than the drained fruit alone. It mainly provides water and carbohydrate, alongside vitamin C. Per 100g, it contains 7.3g of carbohydrate, all of which is sugar, 33mg of vitamin C and 0.03g of salt. Fat and saturated fat are present only in trace amounts.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Grapefruit and its juice can interact with some medicines, changing their levels in the body and affecting how they work. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

30 kcal

Energy

120 kJ

Fett

Trace

of which saturates

Trace

Carbohydrate

7.3g

of which sugars

7.3g

Protein

0.6g

Salz

0.03g

Alkohol

0g

Wasser

89g

Cholesterin

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

0µg

Vitamin E

0.1mg

Vitamin C

33mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.3mg

Vitamin B6

0.02mg

Vitamin B12

0µg

Folate

6µg

Kalzium

22mg

Eisen

0.3mg

Magnesium

8mg

Phosphorus

16mg

Kalium

72mg

Natrium

10mg

Zink

Trace

Copper

0.01mg

Selen

Trace

Other types of grapefruit

Nahrung

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Grapefruit, canned in syrup, whole contents

60 kcal

0.5g

Trace

–

Grapefruit, flesh only, raw

34 kcal

0.89g

0.5g

0.9g

Grapefruit, flesh only, raw, weighed with peel and pips

24 kcal

0.6g

0.4g

0.6g

About these figures

Values are per 100g of the food as described (10 samples, 8 brands. Drained proportion = 0.52). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Weiterführende Lektüre und Referenzen

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

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  • 4 Nov 2026 | Neueste Version
  • 3 Nov 2026 | Ursprünglich veröffentlicht