Pineapple is the common name for the tropical plant Ananas comosus, which is indigenous to South America. Pineapple fruit was given its name by early European explorers who thought it resembled a pine cone. Interestingly, the sweet yellow flesh of the pineapple actually is coalesced, or compacted, berries that are arranged in two interlocking helixes, not unlike DNA. Pineapple is a rich source of vitamins and other nutrients, such as bromelain, and is an excellent addition to any diet.
Cultivation History
The pineapple plant is indigenous to places such as Paraguay and Brazil. Native migrations and movements spread pineapple cultivation into the Caribbean islands, where Columbus noticed it and took some back to Spain. The Spanish eventually introduced the pineapple to the Philippines and Hawaii in the early 1800s, although it wasn't until the late 1800s that Hawaii began exporting it to the rest of the world. Shortly thereafter, companies such as Dole and Del Monte made names for themselves by establishing large pineapple plantations on the island of Oahu in Hawaii. There are about a half-dozen varieties of pineapple commonly cultivated in the world, which range in size, shape, color and sweetness. The Kona sugarloaf, for example, has no acid content and is considered the sweetest variety.
Vitamin and Mineral Content
Pineapple is known for its unique taste, which is usually a combination of sweet-sour thanks to its high percentage of fructose sugar, malic acid and citric acid. According to the "American Dietetic Association Complete Food and Nutrition Guide," raw pineapple is a rich source of vitamin C, as 100 g of pineapple contains about 80 percent of the daily recommended amount of the vitamin. Pineapple also is a good source of vitamins B1, B3, B5, B6 and B9, with 100 g of it containing between 4 percent and 8 percent of the recommended daily requirements. In terms of minerals, raw pineapple is an excellent source of manganese, containing about 45 percent of daily values in a 100 g sample. Pineapple also contains some fiber, fat, protein and smaller amounts of vitamin B2, calcium, magnesium, iron, phosphorus, potassium and zinc.
Benefits of Bromelain
Pineapple is an especially rich source of bromelain, a plant-based enzyme capable of digesting protein. Specifically, bromelain is a proteolytic enzyme that can break down both plant and animal-based proteins into amino acids. According to "Advanced Nutrition and Human Metabolism," the body can use amino acids as building blocks to build its own proteins or as an energy source if carbohydrate and fatty acid sources are depleted. Thanks to bromelain's properties, pineapple juice is an effective and tasty marinade and tenderizer for meat, poultry and fish. According to "Human Biochemistry and Disease," pineapple is a sensible dessert option at the end of high-protein meals and bromelain supplements are useful for people who produce low levels of pancreatic enzymes due to diseases such as cancer and alcoholism. The bromelain in raw pineapples is destroyed with most cooking and canning methods.
Common Consumption
Pineapple can be eaten raw, cooked or canned, although raw methods always preserve the nutritional content. Some people prefer to blend pineapple into a smoothie as opposed to chewing it because their mouths become irritated if the variety is high in acid content. Pineapple is frequently grilled and used in sandwiches, kabobs and pizza, and is a common ingredient in fruit cocktails, ambrosia salads and desserts.
References
- "American Dietetic Association Complete Food and Nutrition Guide"; American Dietetic Association; 2006
- "Advanced Nutrition and Human Metabolism: 5th Edition"; Sareen S. Gropper and Jack L. Smith; 2009
- "Human Biochemistry and Disease"; Gerald Litwack; 2008
Member Comments