Pineapple is a herbaceous plant from the Bromeliaceae family. Although small (around 1 m) the pineapple plant has a robust, thick and thorny stem. In its center, its fruit is formed: the pineapple. Its name comes from a South American language meaning “fragrance of perfumes”. Its fruit is known for its sweet and tangy taste. Its sweetness comes from its high content of simple carbohydrates; it is also one of the sweetest fruits. Concerning its acidic taste, it is the citric acid which composes it which is at the origin. Dried, the sweetness of the pineapple takes over. Beyond its taste characteristics, dried pineapple is a concentrate of antioxidants and an enzyme: bromelain. This proteolytic enzyme is concentrated in the stems. Pineapple pulp also contains it, but to a lesser extent. Bromelain degrades when temperatures exceed 60°C, so it is important that pineapples are dried at a lower temperature. Indeed, numerous scientific research indicates anti-hypertensive, blood thinning, anti-inflammatory and anti-microbial properties of bromelain. Latin name: Ananas comosus (L.) Merr. Botanical family: Bromeliaceae. Part used: Fruit.
Recommended consumption
Dried pineapple is a dried fruit. It therefore contains more sugar than a fresh Pineapple, the daily consumption recommendations are defined. As a classic treatment or for pleasure, a portion of dried pineapple is estimated between 20 and 30 g per day, which represents three washers per day.
In what form ?
To make the most of their benefits, you can use them:
- Whole
- In pieces
At what time of the day ?
We advise you to use them during the following meal(s) to make the most of their benefits:
- Breakfast
- Lunch
- In case
- Dinner
What methods of use?
You can include them in the following preparations to make them easier to take:
- Dessert
- Yogurt, dairy
- Aperitif
- Flat
- Alone
- Mixed with other dried fruits
- Smoothies, juices
- Drink, water
- Infusion
- Muesli
Health nutrition benefits
Dried pineapple can complement your healthy and varied diet.
Digestive system
Bromelain found in dried pineapples is a protein enzyme (protease). It contributes to the digestion of proteins.
Metabolism
Pineapple contains numerous polyphenols with antioxidant activity.
Immune system
Pineapple is a vector of bromelain: an enzyme. Several researches have been carried out on the properties of this enzyme: it is said to be antimicrobial, anti-inflammatory and also anti-metastatic.
Circulatory system
Dried Pineapple contains bromelain, an enzyme which influences blood circulation through its anti-thrombogenic and antihypertensive properties.
Cardiac system
Pineapple is naturally low in saturated fatty acids, sodium and rich in fiber. This combination does not cause or aggravate cardiovascular problems. In addition, it contains bromelain, an enzyme which influences blood circulation through its anti-thrombogenic and anti-hypertensive properties.
Nutritional properties
Main properties
-
Antioxidants (polyphenols): dried Pineapple is composed of polyphenols: epicatechin, gallic acid, ferulic acid, catechin. These four polyphenolic compounds have shown their antioxidant capacities.
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Digestive (bromelain): dried pineapple improves protein digestion.
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Immunomodulating (bromelain): dried pineapple modulates the immune response, it has anti-microbial and anti-inflammatory power.
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Blood thinner (bromelain): dried pineapple reduces the process of formation of a thrombosis or blood clot.
Secondary property
-
Cardiovascular protector (bromelain, fiber): the nutritional profile of dried pineapple helps prevent cardiovascular disorders: it contributes to maintaining normal cholesterol levels and maintaining normal blood pressure.
Nutritional values
| Nutritional elements | per 100g | for 25g | % of RDA* per 100 g | % of RDA* for 25 g |
| Energy (Kcal) | 342 | 86 | 17 | 4 |
| Energy (Kj) | 1447 | 362 | 17 | 4 |
| Lipids (g) | 0.7 | 0.035 | 1 | 0 |
| Saturated fatty acids (g) | 0.05 | 0 | 0 | 0 |
| Carbohydrates (g) | 77.4 | 3.87 | 30 | 1 |
| Including sugars (g) | 68.4 | 3.42 | 76 | 4 |
| Dietary fiber (g) | 8 | 0.4 | 5 | 0 |
| Protein (g) | 2.4 | 0.12 | 1 | 0 |
| Salt (g) | 0.06 | 0 | 0 | 0 |
*recommended daily allowance
Learn more about the plant: Pineapple
The pineapple is a herbaceous plant, its stem bears thick, thorny, gutter-shaped leaves. It grows in warm regions where the climate is tropical: South America and Africa are the two main representatives of its culture. The pineapple plant can reach 1.50 m in height. Pineapple cultivation is quite special, since it has the power to flower on demand, thanks to a floral induction treatment. The fertilized inflorescence produces a reddish flower, which will gradually give way to the fruit: the pineapple. There are many varieties, each offers fruits ranging from white to orange-yellow to conical to round shapes. However, the pineapple industry is largely dominated by a single variety: Cayenne.
History of Pineapple
Its name “Pineapple” is borrowed from guarani, which means “fragrance of perfumes”. Its beautiful name is a fantastic indicator of its country of origin. Christopher Columbus is the first Westerner to mention his presence in Guadeloupe. Forty years after its discovery, the pineapple arrived in Spain. Its sweet and tangy taste quickly won over Westerners. Due to its fragility and difficult production, this fruit is expensive and reserved for the aristocracy. Gradually, the pineapple is making its mark and becoming the most cultivated exotic fruit in Europe. The craze for exotic fruits exploded in the 1980s and pineapple became popular in European fruit baskets.
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Bibliography
Publication: R. HUET. (1958). THE CHEMICAL COMPOSITION OF PINEAPPLE (No. 13). TECHNOLOGIST AT THE FRENCH OVERSEAS FRUIT RESEARCH INSTITUTE (IFAC). https://agritrop.cirad.fr/457516/1/document_457516.pdf
Publication: Jung-Ha Lee, Jin-Tae Lee, Hae-Ryoun Park, Jin-Bom Kim. (2019, May). The potential use of bromelain as a natural oral medicine having anticarcinogenic activities. https://doi.org/10.1002/fsn3.999
Publication: Ti Li, Peiyi Shen, Wei Liu, Chengmei Liu, Ruihong Liang, Na Yan & Jun Chen. (2012). Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions. https://doi.org/10.1080/10942912.2012.732168
Publication: KEASHAM (n.d.). Pineapple production and processing. PRO-AGRO COLLECTION. https://cgspace.cgiar.org/bitstream/handle/10568/100800/1938_PDF.pdf?sequence=1&isAllowed=y
Work : Sanewski, Garth M., Bartholomew, D.P., & Paull, R.E. (2018). The Pineapple: Botany, Production and Uses (2nd ed.). CABI.
Website : Everything you need to know about pineapple. (nd). Interfel. https://www.lesfruitsetlegumesfrais.com/fruits-legumes/fruits-exotiques-et-tropicaux/ananas/tout-savoir-sur-lananas
Website : Pineapple. (nd). WikiPhyto. http://www.wikiphyto.org/wiki/Pineapple
Website : pineapple botanical –. (nd). [Books of] Dante. https://booksofdante.wordpress.com/tag/ananas-botanique/