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Next to bananas, pineapple is the second most popular tropical fruit. It is native to South America particularly in Brazil and Paraguay. Pineapple is also known as Piña, Nanas and Ananas. It was Christopher Columbus who first introduced the fruit to Europe. Today, almost a third of the world's production and sixty percent of canned pineapple comes from Hawaii.
Other than Hawaii, other top producers of pineapple are: Costa Rica, Mexico, Honduras, South Africa, Taiwan, Dominican Republic, Ivory Coast, Côte d'Ivoire, Guinea, India, El Salvador, Ecuador, Nicaragua, Australia, Thailand, the Philippines and Martinique.
There are a few ways of propagating the pineapple plant: from seeds to using the suckers of mother plants that have already borne fruit. But the common and easiest way is to grow the plant from the crowns or tops of other pineapples. The crowns are planted in soil to grow new pineapple plant. It takes about 18 months from planting to harvesting to produce a ripe pineapple fruit. The pineapple fruit must be harvested just at the right time, once harvested, it softens as it ripens but it does not get any sweeter after it has been picked.
Pineapple Nutrition Fact
The pineapple fruit has vitamins, minerals, fiber and enzymes that are good for the digestive system and help in maintaining an ideal weight and balanced nutrition. Pineapples are a good source of Vitamin C and can be eaten raw or used in cooking. Pineapple has minimal fat and sodium with no-cholesterol.
Delicious, healthy and nutritious.
Chemical Composition of Pineapple
Ripe & Raw Pineapple | Per 100g | Vitamins | Per 100g |
Water Energy Energy Protein Total dietary fiber Lipid Fat Ash Calcium Phosphorus Iron Sodium Potassium Magnesium Copper Manganese Selenium Glucose (Dextrose) Fructose Total sugars | 86 g 49 kcal 205 kj 0.50 g 1.2 g 0.20 g 0.29 g 7 mg 7 mg 0.37 mg 1 mg 113 mg 14 mg 0.11 mg 1.65 mg 0.6 mcg 1.7 g 1.9 g 8 g | Ascorbic Acid (Vitamin C) Vitamin B-12 Vitamin B-6 Vitamin A, IU Vitamin A, RE/p> Vitamin E Vitamin K Folate (total) Folate, food Folate, DFE Thiamin Riboflavin Niacin Pantothenic acid Tocopherol, alpha Beta Carotene Alpha Carotene Cryptoxanthin, beta | 15 mg 0 mcg 0.09 mg 50 IU 3 mcg_RE 1.0 mg_ATE 0.7 mcg 11 mcg 11 mcg 11 mcg_DFE 0.09 ug 0.036 mg 0.42 mg 0.16 mg 0.10 mg 31 mcg 0 mcg 0 mcg |
Pineapple Fruit Nutritional Value Based On Preparation
Preparation | Serving Size | Carbs | Fiber | Fat | Energy |
Raw Pineapple | 1 slice,110g | "2">9 | "2">2.5g | 0 g | 175 kj |
Canned Pineapple, juice drained | 1 cup, 205ml | 25 | 4 g | 0 g | 470 kj |
Canned Pineapple in syrup, drained | 1 slice, 40g | 8 | 0.5 g | 0 g | 140 kj |
Canned & Crushed Pineapple in juice, drained | 1 cup, 270g | 27 | 4.5 g | 0 g | 510 kj |
Canned Pineapple Juice, unsweetened | 250ml | 27 | 0 g | 0 g | 465 kj |
Pineapple Fruit Nutrition Fact Serving Size: 2-3" diameter, 3/4" slices | |
Calories Calories from fat %Daily Value Total Fat Saturated Fat Cholesterol 0mg Sodium 2mg Total Carbohydrates 16g Dietary Fiber 2g Sugars 14g Protein 1g Vitamin A Vitamin C Calcium Iron | 60 0 0% 0% 0% 5% 6% 2% 50% 2% 2% |
*Based on a 2,000 calorie diet | |
Medicinal Properties of the Pineapple Fruit
Pineapple contains micro-nutrients that experts believe protect against cancer and these micro-nutrients also break up blood clots and are beneficial to the heart. The ripe pineapple has diuretic properties. Pineapple juices also kills intestinal worms. It also relieves intestinal disorders and soothes the bile. Pineapple juice contains chemicals that stimulate the kidneys and aid in removing toxic elements in the body.
Pineapple contains a mixture of enzymes called bromelain. Bromelain blocks the production of kinins that form when
there is inflammation. Tests have shown that this blocking property of Bromelain in pineapple helps reduce swelling brought about by arthritis, gout, sore throat and acute sinusitis. It also helps accelerate the healing of wounds due to injury or surgery. To help reduce inflammation, eat pineapple between meals. If eaten during or after meals, the enzymes will be utilized for digesting food.
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