Pineapple is important source of bromelian enzyme which helps in digestion

Nutritive Value per 100 g of Pineapple

Energy (Kcal) : 46
Carotene (µg) : 18
Thiamine (mg) : 0.2
Vitamin C (mg) : 39
Calcium (mg) : 20
Iron (mg) : 1.2

The plant which bears the botanical name Ananas comosus is a herb with a thick stem from which leaves branch out in all directions. The fruit is borne in the middle of a cluster of leaves.

The fruit has a very rough and prickly surface, and a thick skin full of small eyes with prickly thorns. It has a crown of small leaves. The colour of the outer skin can vary from a bright yellow to deep orange the flesh is juicy and fibrous with a light yellow orange colour. The fruit has an attractive, crunchy, acidic taste.

Though only 60% of it is edible, the pineapple is a good source of thiamine (vitamin B,) compared to other fruits. The fruit is very rich in vitamin C. Fresh pineapple juice contains an enzyme called bromelian which helps in digestion. Juice of the ripe fruit is considered to be a diuretic (helps to pass urine easily) while juice from an unripe fruit acts as a purgative.

Most of the crop is used for canning. First the fruit is graded according to size and quality and then sent to a central place. A fruit is sliced into circular pieces with all outer layers removed. The pieces are immersed in a sweet syrup with preservatives. Pineapple syrup has a great demand in the fruit, jam and juice industry because it blends very well with all fruit juices.

In most parts of the world, the fruit is better known as an indispensable part of fruit salads and fruit cocktails. (Reference : Fruits, NIN, ICMR).