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Grapefruit Nutrition Information
The fruit was first documented in 1750 by Rev. Griffith Hughes describing specimens from Barbados. Currently, the grapefruit is said to be one of the "Seven Wonders of Barbados". It had developed as a hybrid of the pomelo (Citrus maxima) with the sweet orange (Citrus sinensis), though it is rather closer to the first than the second. It was brought to Florida by Odette Philippe in 1823. Further crosses have produced the tangelo (1905), the minneola (1931) and the sweetie (1984).
The grapefruit was known as the shaddock or shattuck until the 1800s. Its current name alludes to clusters of the fruit on the tree, which often appear similar to grapes. Botanically, it was not distinguished from the pomelo until the 1830s, when it was given the name Citrus paradisi. Its true origins were not determined until the 1940s. This led to the official name being altered to Citrus x paradisi.
Rich in calcium, magnesium, potassium and vitamin C, the grapefruit is a superb winter fruit used to help treat coughs and colds, cleanse the blood and fight infections. Grapefruit and grapefruit juice are excellent for the cardiovascular system and contain salicyclic acid to ease pain, making it a much respected treatment for arthritis and rheumatism.
Pink grapefruit is relatively rich in anti-oxidants, and ruby red grapefruit provides an added bonus: lycopene, the phytochemical that helps prevent the ‘bad’ (LDL) cholesterol from oxidizing and damaging artery walls.
Studies confirm that by adding grapefruit or grapefruit juice to your daily diet, you can shed those unwanted pounds.
A 12-week pilot study, led by Dr. Ken Fujioka, monitored weight and metabolic factors of the 100 men and women who participated in the Scripps Clinic “Grapefruit Diet” study. On average, participants who ate half a grapefruit with each meal lost 3.6 pounds, while those who drank a serving of grapefruit juice three times a day lost 3.3 pounds. However, many patients in the study lost more than 10 pounds.
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