What are the nutritional properties of pineapple?

pineapple is the fruit of the plant Ananas sativa , which belongs to the family of Bromaliaceae, originally from the Caribbean, and now also widespread in Africa, Asia and the Pacific on.

Its ripening season begins in October and ends in May of the following year.

What are the nutritional properties of pineapple?

In 100 grams of pineapple there is an intake of about 40 calories , divided as follows: 95% carbohydrates and 5% proteins. The same quantity also contains:

  • 86.4 g of water
  • 0.5 g of protein
  • 10 g of soluble sugars
  • 1 g of fiber , of which: 0.15 g of soluble fiber and 0.83 g of insoluble fiber
  • 17 mg of vitamin C
  • 0.2 mg of vitamin B3 (niacin)
  • 0.05 mg of vitamin B1 (thiamine)
  • 0.01 mg of vitamin B2 (riboflavin)
  • 7 µg of vitamin A
  • vitamin B6
  • folate
  • vitamin B5 (pantothenic acid)
  • 250 mg of potassium
  • 17 mg of calcium
  • 8 mg of phosphorus
  • 2 mg of sodium
  • 0.5 mg of iron
  • manganese
  • copper .

The stem of this fruit is a good source of bromelain .

 

When should you not eat pineapples?

Pineapple consumption can help increase the effect of antibiotic medications such as amoxicillin and tetracycline .

The consumption of its stem is not recommended in the presence of hemophilia , kidney or liver problems , during pregnancy or during childhood.

In any case, in case of doubt it is better to seek advice from your doctor .

 

What are the possible benefits of pineapple?

It seems that pineapple consumption helps to facilitate digestion, even if there is no scientific evidence to prove it.

The presence of vitamin C and manganese make it a fruit with antioxidant properties . The presence of thiamine, on the other hand, facilitates the enzymatic reactions that lead to the production of energy .

 

What are the contraindications for pineapple?

The bromelain can produce unwanted reactions in case of crossing with other substances produced in nature as the bee venom , the parsley or pollen olive or cypress .

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