Pineapples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber, Thiamin, Vitamin B6 and Copper, and a very good source of Vitamin C and Manganese.
1 fruit
Amount per serving
| Calories :50 | Calories from Fat : |
|---|
| Total Fat | 0.12 |
| Cholesterol | 0% |
| Sodium | 1% |
| Total Carbohydrate | 13.12% |
| Dietary Fiber | 1.4% |
| Sugars | 9.85% |
| Protein | 0.54% |
| Vitamin A | 58% |
| Vitamin C | 47.8% |
| Calcium | 13 % |
| Iron | 0.29% |
Plucking leaves from the top of the pineapple does not indicate ripeness. It may indicate the leaves are old, but says nothing about the ripeness of the fruit.
Pineapple has its own super-powerful tenderizer. It's an enzyme called bromelain. For this reason, fresh pineapple should not be used in gelatin recipes. When adding fresh pineapple to any protein dish, always serve immediately. When held longer, the food
If you can't eat a large pineapple, ask the produce clerk to cut one in half for you. You will be more likely to get a sweet pineapple, and it won't go to waste.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
Pineapples are the berry to a perennial herb, borne on a stem that emerges from a cluster of leaves just above the ground. It takes 18 to 22 months for a pineapple plant to produce a single 4 to 5 pound fruit. About a year later, the plant will produce a second fruit, smaller than the first.
Historians believe pineapple was brought to Hawaii by voyagers from Tahiti and other South Sea islands around the year 1800. The word pineapple comes from the Spanish "pina," meaning pine cone. Pineapples are still known to Latin Americans as pina.