The Food Coach

Healthy Food Database - Pineapple

The pineapple is native to southern Brazil. It was spread to the West Indies and there discovered by Columbus. Columbus took it to Spain and carried it in his ships to protect against scurvy. Pineapples are oval shaped, the fruit covered with a tough, waxy, fibrous exterior. Extending from the sharp, hard leaves is a fibrous core running down the length of the fruit. Pineapples are deliciously juicy and sweet. The fruit can weigh up to 4 kg. Pineapples are a good source of the enzyme bromelain - a natural anti-inflammatory. Whilst it is extremely good for the insides it can cause skin irritations.
ineapples will not ripen once picked, so select carefully and use your nose. Ripe pineapples give off a sweet, fresh, tropical smell. Avoid pineapples that give off an unpleasant odour or have any soft spots or areas of dark discolouration. Avoid green ones as they will not be sweet.
Pineapples can also be bought cut and cored - check for any brown discolouration indicating the fruit is fermenting. Use your nose as a guide to how sweet it is.
If you have a cold and can't smell the pineapple but want to eat it for its high Vitamin C content, to test for ripeness pull one of the green spiky leaves. If it can be removed easily from the crown it's ready.
Category: Fruit
In Season: Spring Summer
To Buy: Pineapples will not ripen once picked, so select carefully and use your nose. Ripe pineapples give off a sweet, fresh, tropical smell. Avoid pineapples that give off an unpleasant odour or have any soft spots or areas of dark discolouration. Avoid green ones as they will not be sweet. Pineapples can also be bought cut and cored - check for any brown discolouration indicating the fruit is fermenting. Use your nose as a guide to how sweet it is.
To Store: Store whole in the refrigerator for 3 days in a plastic bag or peeled for up to 5 days. For longer storage, the fruit may be frozen; just remove the rind and core and cut the fruit into chunks.
Tips & Tricks: If you have a cold and can't smell the pineapple but want to eat it for its high Vitamin C content, to test for ripeness pull one of the green spiky leaves. If it can be removed easily from the crown it's ready. To maximise the efficiency of the anti-inflammatory enzyme bromelain in the pineapple, it should be eaten on an empty stomach between meals.

Nutrition (1 Cup):

Weight (grams): 164
Carbohydrates, g: 13.1
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high
Energy (kJ): 287
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Protein (g): 1.6
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Fresh, chilled pineapple served with mint salsa (see recipe) and topped with shavings of fresh coconut (or, for those not concerned with their weight, coconut icecream). YUM!

Benefits the Following Health Conditions:*

Arthritis
Digestive Disorders
Indigestion
Intestinal Worms & Parasites
Cold and Flus
Gout
Inflammation

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

PrintPrint version
EmailEmail a friend
Find recipesFind recipes
BackPrevious page