The grapefruit is a subtropical citrus tree grown for its fruit,
which was originally named the "forbidden fruit" of Barbados. The
flesh of a grapefruit is segmented, varying in color, which includes
white, pink and red pulps of varying sweetness.
Grapefruit is an excellent source of nutrients and
phytochemicals. Just half of a grapefruit provides a full days
supply of vitamin C and is a good source of fiber, vitamin A and
folate. Fresh grapefruit also contains pectin, a soluble dietary
fiber, contained in the juice, sac walls and white membranes.
Studies have shown that grapefruit helps lower cholesterol.
Pink and ruby red grapefruit contain the antioxidant lycopene,
which has been linked to helping prevent heart disease.
Grapefruit and grapefruit juice have been shown to affect the
metabolism of several medications. The chemicals that cause the drug
interaction are present in the pulp and peel as well as in the
juice. Consult with your pharmacist and physician if you are taking
any medications that may interact with grapefruit. If you are on a
medication that interacts with grapefruit, you should avoid
grapefruit products, tangelos and Seville oranges (a sour orange),
unless otherwise directed by your physician.
Enjoy this spinach and grapefruit salad with a low-fat citrus or
raspberry vinaigrette dressing. If you can't have grapefruit,
substitute orange segments in this recipe. Sweet oranges and orange
juice don't interfere with medications.
Spinach and PinkGrapefruit Salad
6__cups baby spinach leaves
1__small pink grapefruit, peeled, pith removed, segmented and
sliced
1__small red onion, thinly sliced
1__cup fresh mushrooms, sliced
1/2__cup fresh raspberries
2__tablespoons walnut pieces, chopped
Rinse, drain and dry baby spinach leaves; arrange on four salad
plates. Arrange grapefruit pieces on top, followed by onion slivers
and mushroom slices. Scatter raspberries and walnut pieces on top.
Drizzle with 2 tablespoons of your favorite low-fat citrus or
raspberry vinaigrette. Or make your own dressing using 1 part olive
oil to 3 parts orange, lemon or grapefruit juice. Place in a small
screw-top jar and shake vigorously.
Servings: 4
Nutritional analysis per serving: 98 calories, 2.8 grams fat, 0
milligrams cholesterol, 40 milligrams sodium, 15 grams carbohydrate,
3.5 grams fiber and 3 grams protein.
Melissa Moore, R.D., L.D., is aclinical dietitian with Stormont-
Vail HealthCare. Her column runs the second and fourth Mondayin The
Capital-Journal.
(C) 2008 The Topeka Capital-Journal. via ProQuest Information and Learning Company; All Rights Reserved