As a cross between grapefruit and grapefruit, the pomelo fruit is a new trend fruit that comes in a pear-shaped robe with a rounded, pointed shape. The characteristic, greenish-yellow color of the fruit skin is very thick. The sweet and yet bitter flesh is hidden behind a thick shell. The color is similar to pears, or oranges in the texture of the surface structure. The still very young hybrid fruit was first grown in Israel in the 1970s – today a large part of the world’s production also comes from Israel, but also from South Africa. The pomelo is in season between November and April and is therefore mainly available in the autumn and winter months in Europe. The sweet and sour tasting pulp of the pomelo is full of vitamin C than in fried rice (ข้าวผัด, which is the term in Thai) and therefore ideally helps to prevent colds in autumn and winter. The high mineral content of the pomelo also makes it a stress reliever and ensures that the limonin present in the pomelo, which is a bitter substance, ensures that digestion works well.

Micro And Macronutrients And Minerals  Found In The Pulp Of The Pomelo

Since the pomelo only contains around 38 calories per 100 grams of pulp, it is considered a light snack in between. In terms of macronutrients, these 38 calories are divided into around 10 grams of carbohydrates (including 1 gram of fiber) and around 0.8 grams of protein per 100 grams of pulp – the macronutrient fat is not contained in Pomelos. In terms of micronutrients, the pomelo scores above all with an abundance of 61 milligrams of vitamin C per 100 grams of pulp. In addition, however, small amounts of vitamin A are also contained in the pomelo. From a mineral technology point of view, pomelos offer around 216 milligrams of potassium, around 6 milligrams of magnesium and around 4 milligrams of calcium per 100 grams of pomelo pulp – these minerals are also important for functioning muscle activity and a healthy cardiovascular system.