Also call:
 | DESCRIPTION
|
One of the largest citrus fruit, most have deep yellow skin and the flesh can vary
from pale yellow to deep pink. It tastes bitter sweet.
| HISTORY AND ORIGIN
|
Originally from West Indies and a hybrid between a pomelo and orange.
| BUYING AND STORAGE
|
Select firm smooth-skinned grapefruit that are heavy in size. Choose thin skin to
get more flesh in it. Refrigerate in vegetable crisper, will keep up to 3 weeks.
| PREPARATION AND USE
|
Are best eaten raw, cut in half and sprinkle little bit of sugar and scoop out to
eat. Perfect breakfast food and great for juicing.
| NUTRITIONAL INFORMATION
|
Excellent source of vitamin C. A good food for the weight conscious because it's
low in kilojoules.
| MAJOR NUTRIENTS
|
- SERVING SIZE: 100 grm
| * ENERGY: |
111 kj |
* IRON: |
|
| * PROTEIN: |
1 grm |
* POTASSIUM: |
|
| * FAT: |
.2 grm |
* CALCIUM: |
|
| * CARBOHYDRATE: |
5
grm |
* VITAMIN A: |
|
| * DIETARY FIBRE: |
1 grm |
* VITAMIN B: |
|
| * SODIUM: |
4 mg
|
* VITAMIN C: |
36
mg |
| VARIETY
|
 RUBY RED: Yellow to pinkish skin with sweet pink flesh fruit.
MARSH: Yellow colour with a few seeds.
THOMPSON: Yellow colour skin with pinkish flesh.
WHEENEY: Yellow green skin with a lot of seeds.
|
