In addition to their delicious taste and intoxicating smell, pineapples have many nutritional benefits. Pineapples provide useful digestive enzymes, several essential minerals, vitamins and fiber. They are also low in calories, rich in carbohydrates, fat free and versatile. Raw, juiced, cooked or canned, pineapples offer tremendous nutritional value.
Bromelain
The U.S. National Library of Medicine lists bromelain as a proteolytic digestive enzyme. When taken with meals, bromelain aids in the digestion of proteins, working to break proteins down into amino acids. On an empty stomach, bromelain has anti-inflammatory properties. Certain conditions, such as sinusitis, burns, pancreatic insufficiency and skin rashes seem to benefit from the ingestion of bromelain, according to the National Library of Medicine. Both the fruit and stem of a pineapple contain bromelain.
Vitamin C
A powerful antioxidant, vitamin C supports the formation of collagen in bones, blood vessels, cartilage and muscle, as well as the absorption of iron. Vitamin C also retards the development of urinary tract infections during pregnancy and reduces the risk of certain cancers, including colon, esophagus and stomach. According to the Dietary Guidelines for Americans produced by the U.S. Department of Health and Human Services in 2005, 1/2 cup of raw pineapple contains 28mg of vitamin C and only 37 calories.
Vitamin B1
The vitamin B1, or thiamine, found in pineapples allows the cells of the body to convert carbohydrates into energy. Heart, muscle and nervous system function depend on vitamin B. It is also crucial for red blood cell formulation.
Manganese and Copper
Several essential minerals exist in pineapples, including manganese, a trace mineral instrumental to the formation of bone, as well as the creation and activation of certain enzymes. Pineapples also include copper, another trace mineral. It assists in the absorption of iron and regulates blood pressure and heart rate.
Fiber
Pineapples, like many fruits, contain significant fiber. Lowered blood cholesterol, which in turn lowers heart disease risk, seems to occur when dietary fiber levels increase, according to the American Cancer Society. Other conditions such as diabetes and constipation benefit in similar ways from increased fiber intake. According to the Harvard School of Public Health, several studies indicate that increased fiber intake diminishes the metabolic syndrome, a cluster of health hazards including high blood pressure, high insulin levels, excess abdominal weight and high triglyceride levels.
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