Editing Grapefruit (section)

== As food ==

=== Nutrition ===

{{Nutritional value
 |name=Grapefruit, raw, white, all areas
 |kJ=138
 |protein=0.8 g
 |fat=0.10 g
 |water=90.48 g
 |carbs=8.41 g
 |fiber=1.1 g
 |sugars=7.31 g
 |glucose=
 |fructose=
 |iron_mg=0.06
 |manganese_mg=0.013
 |calcium_mg=12
 |magnesium_mg=9
 |phosphorus_mg=8
 |potassium_mg=148
 |zinc_mg=0.07
 |vitC_mg=33.3
 |pantothenic_mg=0.283
 |vitB6_mg=0.043
 |folate_ug=10
 |choline_mg=7.7
 |thiamin_mg=0.037
 |riboflavin_mg=0.020
 |niacin_mg=0.269
 |vitE_mg=0.13
 |source_usda=1
 |note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102591/nutrients Link to USDA Database entry]
}}

Raw white grapefruit is 90% water, 8% carbohydrates, 1% protein, and contains negligible fat (table). In a reference amount of {{convert |100 |g |oz |abbr=off |frac=2}}, raw grapefruit provides {{convert |138 |kJ |kcal |abbr=off}} of [[food energy]] and is a rich source of [[vitamin C]] (37% of the [[Daily Value]]), with no other [[micronutrient]]s in significant amounts (table).

=== Culinary ===

Like other citrus fruits, grapefruits are sour because of their [[citric acid]] content; grapefruit juice contains about half the citric acid content of lemon juice, and nearly 50% more than orange juice.<ref>{{cite journal |last1=Penniston |first1=Kristina L. |last2=Nakada |first2=Stephen Y. |last3=Holmes |first3=Ross P. |last4=Assimos |first4=Dean G. |title=Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products |journal=Journal of Endourology |volume=22 |issue=3 |year=2008 |doi=10.1089/end.2007.0304 |doi-access=free |pages=567–570|pmid=18290732 |url=https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC2637791&blobtype=pdf|pmc=2637791 }}</ref> In Costa Rica, especially in [[Atenas]], grapefruit are often cooked with sugar to balance their sourness, rendering them as [[Confectioner|sweets]]; or they are stuffed with ''[[dulce de leche]]'' as a [[dessert]].<ref>{{cite book |editor=Ben Box |others=Sarah Cameron, Sebastian Ballard |title=1994 Mexico & Central America Handbook |edition=4 |year=1993 |publisher=Trade and Travel Publications |isbn=978-0900751462 |page=682 |chapter=Costa Rica - The Meseta Central}}</ref> In Haiti, grapefruit is used primarily for its juice (''jus de Chadèque''), but also is used to make jam (''confiture de Chadèque'').<ref>{{cite web |url=http://www.memoireonline.com/03/09/2031/Standardisation-dune-formulation-de-confiture-de-chadeque-et-evaluation-des-parametres-physico-chim.html |title=Standardisation d'une formulation de confiture de chadèque et évaluation des paramètres physico-chimiques, microbiologiques et sensoriels |language=fr |trans-title=Standardization of a chadek<!--Haitian creole name--> jam formulation and evaluation of physicochemical, microbiological and sensory parameters |editor=Monrose, Gregory Salomon |publisher=Université d'Etat d'Haiti (UEH / FAMV) - Ingenieur Agronome 2009 |via=Memoire Online |access-date=5 June 2017 |archive-date=7 June 2017 |archive-url=https://web.archive.org/web/20170607105620/http://www.memoireonline.com/03/09/2031/Standardisation-dune-formulation-de-confiture-de-chadeque-et-evaluation-des-parametres-physico-chim.html |url-status=live}}</ref><ref>{{cite book |editor=Bidault, Blandine |editor2=Gattegno, Isabelle |page=46 |year=1984 |title=Le point sur la transformation des fruits tropicaux |language=fr |trans-title=Update on the processing of tropical fruits |publisher=Groupe de recherche et d'echanges technologiques (GRET) |location=Paris}}</ref>

Grapefruit varieties are differentiated by the flesh color of fruit they produce. Common varieties are yellow and pink pulp colors. Flavors range from highly acidic and somewhat sour to sweet and tart, resulting from composition of sugars (mainly [[sucrose]]), organic acids (mainly citric acid), and [[monoterpene]]s and [[sesquiterpene]]s providing aromas.<ref name="Zheng">{{cite journal |last1=Zheng |first1=Huiwen |last2=Zhang |first2=Qiuyun |last3=Quan |first3=Junping |last4=Zheng |first4=Qiao |last5=Xi |first5=Wanpeng |title=Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps |journal=Food Chemistry |volume=205 |year=2016 |doi=10.1016/j.foodchem.2016.03.007 |pages=112–121 |pmid=27006221 |s2cid=41172984 }}</ref> [[Grapefruit mercaptan]], a [[sulfur]]-containing [[terpene]], is one of the [[aroma compound]]s influencing the taste and odor of grapefruit, compared with other citrus fruits.<ref name="Andrea_Buettner_and_Peter_Schieberle">{{cite journal |title= Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (''Citrus paradisi Macfayden'') |last1=Buettner |first1=A. |last2=Schieberle |first2=P. |journal=J. Agric. Food Chem. |year=1999 |volume= 47 |pages=5189–5193 |doi=10.1021/jf990071l |pmid=10606593 |issue= 12|bibcode=1999JAFC...47.5189B }}</ref>

<gallery mode=packed heights=150>
File:Caramelized Grapefruit at Palace Diner in Biddeford ME.jpg |Caramelized grapefruit
File:Roasted Grapefruit Chicken.jpg|Roasted grapefruit chicken
File:Laksetatar med spinat og rød grape (4357301784).jpg|Salmon tartar with spinach and red grapefruit
File:Greyhound Cocktail.jpg|[[Greyhound (cocktail)|Greyhound cocktail]], with gin and juice
</gallery>