Pineapple

Tropical fruit with bromelain

Fruits

Ananas comosus

Origin: South America (Brazil and Paraguay), now cultivated in tropical regions worldwide, with major production in Costa Rica, the Philippines and Thailand

#bromelain#anti-inflammatory#digestive-enzymes#vitamin-c#manganese

✔ Fat-free✔ Low sodium

What is this ingredient?

Pineapple (Ananas comosus) is a tropical fruit from the bromeliad family and one of the best-known dietary sources of bromelain. It was cultivated early by Indigenous peoples in South America and later spread through trade routes to tropical regions around the world. With its sweet-tart flavor, juicy texture and distinctive crown, pineapple became a symbol of hospitality and festive cooking in many food cultures.

What makes pineapple culinarily distinctive is bromelain: a group of proteolytic enzymes that can break down proteins. This is why fresh pineapple can tenderize meat in marinades, but can also stop gelatin from setting. When heated above about 70°C, the enzyme activity drops strongly; for that reason canned pineapple behaves differently from fresh pineapple in gelatin-based dishes. The core is more fibrous than the flesh, but it also contains bromelain and is edible when finely cut or blended.

Pineapple naturally contains vitamin C. Vitamin C contributes to the normal function of the immune system, contributes to the protection of cells from oxidative stress and increases iron absorption. Pineapple also provides carbohydrates, water, fruit acids and aromatic compounds that create its fresh tropical taste. A ripe pineapple is often recognized by a sweet aroma at the base, a golden undertone to the peel and leaves that loosen a little more easily.

In the kitchen, pineapple works in both sweet and savory preparations. Raw pineapple brings fruity freshness to fruit salads, salsas, smoothies and desserts. When grilled or cooked, its natural sugars caramelize and the fruit develops a warm, lightly smoky flavor. In savory dishes, pineapple pairs well with coconut, mint, ginger, chili, lime, rice dishes and grilled vegetables.

How does it taste?

Tropical sweet with lively acidity, juicy flesh and a subtle citrus edge.

Pairs well with:

Pairs well with coconutchilimintgingerlimerice dishes and grilled vegetables.

Varieties

Smooth Cayenne

Most cultivated variety, large, with yellow flesh and a medium-sweet flavor

Queen Victoria

Smaller, very sweet, with golden flesh and a less fibrous bite

Red Spanish

Reddish peel, fresh tart-sweet flavor and aromatic character

Sugarloaf

Very sweet, with white flesh and a softer core that is often edible

Did you know...?

A pineapple is actually a cluster of 100-200 individual berries that fuse together.
In the 18th century, pineapple was so expensive in Europe that you could sometimes rent one for parties.
It takes almost three years for a pineapple plant to produce one fruit.

Nutritional Value & Energy

Per 100g

Pineapple provides energy thanks to natural nutrients .

50 kcal (209 kJ)

66 GI (Medium)

6 GL (Low)

1.4g Fiber

0.5gProtein

13.1gCarbs

0.1gFat

9.9gSugar

1mgSodium

Per 100g

Minerals

0.3mg Iron 13mg Calcium 0.1mg Zinc 12mg Magnesium 109mg Potassium 1mcg Iodine 0.1mcg Selenium

Vitamins

5mcg Vitamin A 0.11mg Vitamin B6 0.0mcg Vitamin B12 79mg Vitamin C 18mcg Folate

Omega-3 fatty acids

0mg DHA 0mg EPA

More nutrients

B-Vitamins

0.05mg Thiamin (B1) 0.02mg Riboflavin (B2) 0.1mg Niacin (B3) 0.09mg Pantothenic Acid (B5)

Trace Minerals

0.10mg Copper 0.87mg Manganese 6mg Phosphorus

Low GL means minimal impact on your blood sugar per serving.

What's in a serving?

1 serving

Folate a little 14%

Iron a small amount 3%

Potassium a little 8%

Vitamin C a lot 148%

Pineapple naturally contains vitamin C (79 mg per 100 g).

% of daily reference intake (DRI)

EU-approved nutrition claims

✔ EFSA claims via nutrients

This ingredient contains nutrients for which EFSA-authorized health claims exist (at nutrient level, not ingredient-specific).