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Wednesday, November 4, 2015

PINEAPPLE NUTRITION FACTS

 


PINEAPPLE (Ananas comosus) is a tropical plant with edible multiple fruit consisting of coalesced berries and the most economically significant plant in the Bromeliaceae family. In Malaysia the pneapples cultivated all year round from a crown cutting of the fruit and produce flower in 8 -10 months and fruiting in 12 - 14 months after planting. There are about 14,000 hectare annually of pineapple grown in Malaysia especially in the state of Johore, Sarawak, Pahang and Kedah. The most popular variety planted are MD2, Morris, nenas Johor and Nenas Sarawak. Almost 70% of the planting are on peat soil and the rest on mineral soils. Pineapple are produced fresh for domestic and export market. Pineapples can be consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines. In addition to consumption, the pineapple leaves are used to produce the textile fiber piña in the Philippines, commonly used as the material for the men's Barong Tagalog and women's formal wear in the country. The fiber is also used as a component for wallpaper and other furnishings. The blog "Anim Agriculture Technology" posted an article about pineapple nutrition value and the benefit of it.

 

The flesh and juice of the pineapple are used in cuisines around the world. In many tropical countries such as in Malaysia, pineapple is prepared and sold on roadsides as a snack. It is sold whole, or in halves with a stick inserted. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are used in desserts such as fruit salad, as well as in some savory dishes, including pizza toppings and a grilled ring on a hamburger. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and is also as a main ingredient in such cocktails as the piña colada. As the nutritional value, raw pineapple is an excellent source of manganese (76% daily value (DV) in a one cupserving. It also contain vitamin C (131% DV per cup serving). Mainly from its stem, pineapple contains a proteolytic enzyme,bromelain, which breaks down protein. If having sufficient bromelain content, raw pineapple juice may be used as a meat marinade and tenderizer. Pineapple enzymes can interfere with the preparation of some foods, such as jelly and other gelatin-based desserts, but would be destroyed during cooking and canning. The quantity of bromelain in the fruit is probably not significant, being mostly in the inedible stalk. Furthermore, an ingested enzyme like bromelain is unlikely to survive intact the proteolytic processes of digestion.


Health benefits of Pineapple fruit are tremendous. Fresh pineapple is low in calories. Nonetheless, it is a storehouse for several unique health promoting compounds, minerals and vitamins that are essential for optimum health. From about 100 g fruit provides just about 50 calories equivalent to that of apples. Its flesh contains no saturated fats or cholesterol; however, it is rich source of soluble and insoluble dietary fiber like pectin. Pineapple fruit contains a proteolytic enzyme bromelain that digests food by breaking down protein. Bromelain also has anti-inflammatory, anti-clotting and anti-cancer properties. Studies have shown that consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation. Fresh pineapple is an excellent source of antioxidant vitamin; vitamin C. 100 g fruit contains 47.8 or 80% of this vitamin. Vitamin C is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
It also contains small amount Vitamin A (provides 58 IU per 100 g) and beta-carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required maintaining healthy mucusa, skin and is essential for vision. Studies suggests that consumption of natural fruits rich in flavonoids helps the human body to protect from lung and oral cavity cancers. In addition, ananas fruit is rich in B-complex group of vitamins like folates, thiamin, pyridoxine, riboflavin and minerals like copper, manganese and potassium. Potassium is an important component of cell and body fluids, helps controlling heart rate and blood pressure. Copper is a helpful cofactor for red blood cell synthesis. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. This article of the amazing pineapple nutritional value promote the usage of fresh fruits. Thanks.

By,
M Anem,
Senior Agronomist,
Precint 11, Putrajaya,
WP, Malaysia.
(9 Rejab 1436H)

1 comment:

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