Nutrient per 100 g:

• Vitamin C: 44.8 mg
• Vitamin B1: 0.03 mg
• Vitamin B2: 0.03 mg
• Beta Carotene 200 ug
• Calcium 14.0 mg
• Iron 0.6 mg
• Protein 0.7 g
• Fat 0.3 g
• Carbohydrate 10.4 g
• Energy: 44.0 Kcal
• Water: 88.0 g

Health Benefits:

• The rind of pomelo contains a high amount of bioflavonoid. The bioflavonoid in pomelo was discovered to even stop cancer cells from spreading in breast cancer patients by ridding the body of excess estrogen.
• Even if the juice of pomelo has an acid taste, its juice actually has an alkaline reaction after digestion. It is therefore beneficial in the digestive system.
• Pomelo has pectin which is effective in reducing the accumulation of arterial deposits.
• The high content of vitamin C helps to strengthen and maintain the elasticity of arteries.
• Pomelo can aid in the weight loss process, because the fat burning enzyme in pomelo can help to absorb and reduce the starch and sugar in the body.
• Pomelo can even help in cases of fatigue, diabetes, fever, insomnia, sore throat, stomach and pancreatic cancer

Uses: Pomelo fruit is eaten fresh or is use to make juice. The pulp can be use to make salads and the peel is used to make candies and in Chinese cooking, citrus peel is often used for flavoring, especially in sweet soup desserts.

Buying Tip: When buying pomelo choose fruit that is heavy for its size, blemish-free and has fragrant sweet smell. If you can, choose the pink and red variety which is slightly sweeter and more nutritious (because of the darker pigment).

Juicing Tip: Keep the fruit at room temperature before juicing to get the most out of it. To prepare, quarter the fruit and peel off the skin. Leave in as much rind as possible as it contains the most anti-cancer agents. You may add honey if you find the juice too sour.