What Are The Benefits Of Eating Grapefruit?

Grapefruit is a citrus fruit that comes in several varieties including white, pink and the patented Ruby Red variety. The name "grapefruit" refers to the way it grows in clusters on the tree, like grapes. The fruit, a hybrid of the orange and the pummelo, originated in the Caribbean. The fruit was introduced to Florida in the 1820s. Today, Florida produces more grapefruits than any other region. Grapefruit is good for you and provides a variety of nutritional benefits.

Vitamin C

A grapefruit provides 85 mg of vitamin C -- 142 percent of the U.S. Food and Drug Administration's recommended daily value of 60 mg. Vitamin C is an important anti-oxidant that protects blood vessels from the onset of atherosclerosis and is integral to the development of collagen, a component of skin tissue.

Vitamin A

One pink or red grapefruit contains 596 international units, or IU, of vitamin A -- 12 percent of the recommended daily value of 5,000 IU. Vitamin A, an important nutrient for eye health, promotes the function of the retina. Vitamin A is also integral to the health of skin and mucous membranes and plays essential roles in growth, development and reproduction.

Fiber

A grapefruit contains 2.5 g of fiber, or 10 percent of the recommended daily value of 25 g. The average American consumes only about 14 g of fiber per day, according to Colorado State University Extension Service. Including concentrated sources of fiber in your diet is important for digestive health, promoting normal elimination, providing the sensation of satiety that prevents overeating and reducing the blood cholesterol level.

Lycopene

Grapefruit contains lycopene, a powerful anti-oxidant that gives the fruit's pink and red varieties their color. Lycopene is not made in your body; including lycopene in your diet may provide protection against prostate cancer and cardiovascular diseases, according to the American Dietetic Association. Anti-oxidants protect the body's cells, tissues and organs from free-radical damage caused by environmental pollutants and the waste byproducts of normal metabolism.