Table of Contents Hide
- Pineapple Nutritional Profile
- How Many Nutrients in This Food
- How To Buying This Food
- How To Storing This Food
- How To Preparing This Food
- What Happens When You Cook This Food
- How Other Kinds of Processing Affect This Food
- Adverse Effects Associated with This Food
- Food/Drug Interactions
Pineapple Nutritional Profile
• Energy value (calories per serving): Low
• Protein: Low
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: High
• Sodium: Low (fresh or dried fruit)
High (dried fruit treated with sodium sulfur compounds)
• Major vitamin contribution: Vitamin C
• Major mineral contribution: Potassium
How Many Nutrients in This Food
• Pineapples are high in dietary fiber, primarily soluble pectins and gums. Their most important nutrient is vitamin C.
• One cup fresh pineapple chunks has 2.3 g dietary fiber and 79 mg vitamin C (slightly more than the RDA for a woman, 88 percent of the RDA for a man).
• One-half cup canned unsweetened pineapple juice with added vitamin C has 54.8 mg vitamin C (72 percent of the RDA for a woman, 60 percent of the RDA for a man).
• The pineapple fruit and the stem of the pineapple plant contain bromelain, a proteolytic (“protein dissolving”) enzyme, similar to papain (in unripe papayas) and ficin (in fresh figs). Bromelain is a natural meat
tenderizer that breaks down the protein molecules in meat when you add the fruit to a stew or baste a roast with the juice.
How To Buying This Food
Large pineapples. The leaves in the crown on top should be fresh and green, the pineapple should feel heavy for its size (which means it’s juicy), it should have a rich pineapple aroma, and you should hear a solid “thunk” when you
tap a finger against the side.
• While the pineapple’s shell generally loses chlorophyll and turns more golden as the fruit ripens, some varieties of pineapple have more chlorophyll and stay green longer than others, so the color of the shell is not a reliable guide to ripeness.
How To Storing This Food
• Store pineapples either at room temperature or in the refrigerator. Neither will have any effect on the sweetness of the fruit. Fruits and vegetables get sweeter after they are picked by converting stored starches to sugars.
• Since the pineapple has no stored starch and gets its sugar from its leaves, it is as sweet as it ever will be on the day it is picked. It will get softer while stored, though, as its pectic enzymes break down pectins in its cell walls.
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How To Preparing This Food
• To sweeten and soften fresh pineapple, peel and slice the fruit (or cut it into chunks), sprinkle it with sugar, and chill it in the refrigerator. The sugar and water on the pineapple’s surface is a denser solution than the liquid inside the pineapple’s cells.
• As a result liquid flows out of the cells. Without liquid to hold them rigid, the cell walls will collapse inward and the pineapple will be softer. This physical phenomenom the flow of liquids across a membrane from a less dense to a more dense environment is called osmosis.
What Happens When You Cook This Food
• As you cook pineapple, the pectic substances in its cell walls dissolve and the pineapple softens. If you add fresh pineapple to gelatin, the bromelain will digest the proteins in the gelatin and the dish won’t “set.”
• However, bromelain only works at a temperature between 140°F and 170°F; it is destroyed by boiling. For the maximum effect in stewing, set the heat at simmer. To add fresh this food to a gelatin mold, boil the fruit first.
How Other Kinds of Processing Affect This Food
Drying concentrates the calories and nutrients in this food. Fresh this food may be treated with a sulfur compound such as sulfur dioxide to protect its vitamin C and keep It from darkening as it dries. In people sensitive to sulfites, these compounds may provoke serious allergic reactions, including potentially fatal anaphylactic shock.
• Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold.
Adverse Effects Associated with This Food
Bromelain, which breaks down proteins, may cause irritant dermatitis. This food may also cause allergic dermatitis. (Irritant dermatitis may occur in anyone who touches a this food; allergic dermatitis occurs only in an individual who is sensitive to a particular substance.)
False-positive test for carcinoid tumors.
Carcinoid tumors, which may arise from tissues in the endocrine or gastrointestinal system, secrete serotonin, a natural chemical that makes blood vessels expand or contract. Because serotonin is excreted in urine, these tumors are diagnosed by measuring serotonin levels by products in the urine.
• This food contain large amounts of serotonin; eating them in the three days before a test for an endocrine tumor might produce a false-positive result, suggesting that you have the tumor when in fact you don’t. (Other foods high in serotonin are avocados, bananas, eggplant, plums, tomatoes, and walnuts.)
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