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Pineapple Fruit Information

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 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

Pineapple Nutrition Fact

The pineapple fruit has vitamins, minerals, fiber and enzymes that is good for the digestive system and helps in maintaining 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

Medicinal Properties of the Pineapple Fruit

Pineapple contains micro-nutrients that experts believe protects against cancer and this micro-nutrients also break up blood clots and is 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 stimulates the kidneys and aids 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. Test have shown that this blocking property of Bromelain in pineapple helps reduce swelling brought about by arthritis, gout, sore throat and acute sinusitis. This also helps accelerate the healing of wounds due to injury or surgery. To help reduce inflammation, eat pineapple in between meals. If eaten during or after meals, the enzymes will be utilized for digesting food.