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Pineapple nutrition facts

One of the most prized and popular fruits, pineapple or "ananas" have an interesting history:

The pineapple tree is actually native to Paraguay in South America and spread by the local Indians up through South and Central America to the West Indies. Later, it was brought to Spain when Columbus discovered Americas’ in 1493, from where; it has spread around the world on sailing ships (like tomatoes) that carried it for protection against scurvy!

Scientifically, it is known as "Ananas comosus" and belongs to the family of Bromeliaceae, of the genus; Ananas.

Pineapple fruit (Ananus comosus)	Fresh fruits in a store

Pineapple is a tropical, perennial, drought-tolerant plant that grows up to 5-8 ft in length and spreads around about 3 to 4 ft. It is essentially a short, stout stem with a rosette of waxy with long, needle tipped leaves.

The plant bear long oval to cylindrical fruits during each season lasts from March till June.

The fruit is described as compound (multiple) fruit that develops from many small fruits fused together around central core. It is both juicy and fleshy with the stem serving as the fibrous core. The rough, tough, scaly rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. Juicy flesh ranges from creamy white to yellow in color and has mix of sweet and tart taste with rich flavor. Each fruit measures in size up to 12 in. long and weigh 1 to 8 pounds or more.

Health benefits of Pineapple fruit

• Fresh pineapple is storehouse of many health promoting compounds, minerals and vitamins that are essential for optimum health.

• The fruit is low in calories (provides only 50 cal per 100 g), contains no saturated fats or cholesterol; but rich source of soluble and insoluble dietary fiber like pectin.

• Pineapple contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have shown that consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation.

• Fresh pineapple is an excellent source of antioxidant vitamin; vitamin C. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.

• It also contains good amount Vitamin A (provides 58 IU per 100 g) and beta carotene levels. These compounds are known to have antioxidant properties. Vitamin A also required maintaining healthy mucus membranes and skin and is also essential for vision. Studies have suggested that consumption of natural fruits rich in flavonoids helps body to protect from lung and oral cavity cancers.

• Also, this fruit is rich in B-complex group of vitamins like folates, thiamin, pyridoxine, riboflavin and minerals like copper, manganese and potassium. Potassium in an important component of cell and body fluids, helps controlling heart rate and blood pressure. Copper is helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger.

Selection and storage

Pineapple or ananas season lasts from March till June when fresh fruits available in the markets at their best. In the store, choose that are heavy for their size. While larger fruits will have a greater proportion of edible flesh, there is usually no difference in quality between a small and large size pineapple.

Choose fruit that should be free of soft spots, mold, bruises and darkened "eyes," all of which may indicate that the fruit is past its prime. Some people judge freshness, ripeness and quality by tapping a finger against the side of the fruit. A good, ripe pineapple has a dull, solid sound while immaturity and poor quality are indicated by a hollow thud. It stops ripening as soon as it is picked; therefore, choose a fruit with fragrant sweet smell at the stem end and avoid those that smell musty, sour or fermented.

Ripe ones perish quickly if left at room temperature. Since they are chill sensitive and cannot be stored in the refrigerator for long periods, better use as early as possible. However, if not readily eaten you may place the ripe fruit in the refrigerator for 1-2 days, for later use.

Preparation and serving method

Pineapple can be cut and peeled in many ways. Usually, the crown and the base of the fruit are chopped off with a knife. Then, to peel the fruit, place its base side down and carefully slice off the skin, carving out any remaining "eyes" with the tip of your knife. Once the rind is removed, cut the fruit into your desirable sizes.

One may also use pineapple "corers" to make the job easier. While they provide a quick and convenient method for peeling and coring pineapples, sometimes, they result in a waste of good amount of fruit since they often cannot be adjusted for different fruit size. Similarly, some markets offer devices that will peel and core the ananas, but once again, this process may waste a lot of fruit.

Here are some serving tips:

• Fresh ananas sections are a great addition to fruit salads and in toppings.


• Fresh pineapple juice can be a re-freshening intraday drink.


• It also used in the preparation of desserts, jams, and jellies.


• Also used in delicious dish preparation a variety of ways.

Safety profile

Pineapple fruit contains a proteolytic enzyme bromelain that may cause excessive uterine bleeding if conumed in large quantities during pregnancy.  (Medical disclaimer)

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