Orange vs grapefruit nutrition1/21/2024 ![]() ![]() Things to Keep in Mind While Having Grapefruitĭr Sisodia warned that a small section of people, sensitive to vitamin C, can develop symptoms such as itching, hives, or respiratory issues after eating grapefruits, hence it’s advisable to consume a small amount at first to observe possible reactions. Grapefruits can be beneficial for pregnant women due to its rich content of vitamins and minerals, including vitamin C and folate, which are essential during pregnancy, said Dr Sisodia. Diabetics can consume grapefruits but with caution, Sisodia said. (Source: Getty Images/ Thinkstock) Are Grapefruits Beneficial for Pregnant Women? However, for diabetics it is recommended to consult with a nutritionist or their treating diabetologist before adding any new ingredient to their diet,” said Sisodia. “The fruit has a low glycemic index, which means it doesn’t raise blood sugar levels quickly. Can Diabetics Consume Grapefruit?ĭiabetics can consume grapefruits but with caution, Sisodia said. However, Dr Sisodia explained that more research is necessary to establish this link. If you have the same amount of juice - that little half-cup - you suck it down, and you didn't even notice you ate it.Many also claim that grapefruits are beneficial for heart health and controlling blood pressure and LDL or bad cholesterol levels. There's that whole experience of eating an orange. By contrast, "if you eat an orange, you spend the time peeling it, you get the orange smell on your hands. We tend to gulp juice down mindlessly, she says. There's also a question of calories: An 8-ounce glass of juice has roughly the same amount of energy as two oranges.īut "the calories you drink somehow don't register," says Maret Traber, a professor and researcher at the Linus Pauling Institute at Oregon State University. And the liquid sugar in juice, White says, leaves your stomach a lot more quickly than a whole orange does, so "juice is less filling." Some researchers believe that fructose is a riskier form of sugar than glucose because it increases the risk of diabetes, cardiovascular disease and liver disease. What's more, store-bought fruit juice has, on average, only a bit less concentrated fructose than sodas. Those downsides of juice far outweigh any boost in carotenoids, says White. And while cooking broccoli for too long can destroy its antioxidants, chopping it is ideal.īut fruit juice is a different story - especially if you're buying a typical jug at the store, instead of making it yourself (like they did in the study).Īs Wendy White, a professor of food science and nutrition at Iowa State University, notes, drinking fruit juice spikes blood sugar levels more and faster than eating whole fruit, and one Harvard study linked regular juice consumption to an increased risk of type 2 diabetes. For instance, as we've reported, we get more beta-carotene from tomatoes when we add a little fat like olive oil, and gently cooking carrots can coax them to release more nutrients. Indeed, there's a whole avenue of research that is challenging our understanding of how to unleash the nutrition fixed inside fruits and veggies. For example, the researchers suspect heat may have something to do with the extra carotenoids released in pasteurized juice.īut that's no excuse to quit peeling oranges and gulp down a glass of OJ instead. An orange provides about 4 of the vitamin A you need, while a whole grapefruit can deliver over 50 of your requirement. The findings, which appear in the Journal of Agricultural and Food Chemistry, are scientifically intriguing. Meanwhile, flavonoids were boosted nearly five-fold in juice compared to fruit. The differences were striking: Carotenoid release went up from nearly 11 percent in the fruit to 28 percent in the fresh juice, and up to 39.5 percent in the pasteurized juice. They found that levels of vitamin C and carotenoids were basically the same in the juice and the unprocessed fruit, while levels of flavonoids were significantly lower.īut then the scientists threw their orange test foods into in a test tube model designed to mimic digestion, and that's when things got interesting: Much more of the carotenoids and flavonoids were released from the orange juice than from the fruit slices or mush. Compared to the common orange, mandarin oranges are smaller. ![]() They analyzed the fruit in three forms: peeled segments, a mashed-up puree and as juice, both fresh-squeezed and pasteurized. Mandarin oranges, also known as mandarins or mandarines, are citrus fruits in the same family as oranges, lemons, limes, and grapefruit. To figure that out, German and Saudi researchers started with a big batch of fresh navel oranges. ![]()
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