Pineapple
A fruit which is juicy and sweet, but sometimes with tart-fragrant flavor. It is best to be eaten fresh with a slight dip in the prune powder. It is rich in dietary fiber, organic acid, vitamins (especially in B1 and C), b-carotine and potassium. The vitamin C in pineapple is 5 times than that in apple.
Pineapple contains bromelin, an enzyme that can breaks down protein – i.e. meat can become softened if it is marinated in pineapple juice. However, bromelin can be destroyed by heat, so cooked or tinned pineapple or pasterurized pineapple juice has no such effect. You may try to use fresh pineapple juice to replace tartar or meat softener when cooking for a natrual meat softening effect and reduce the amount of sodium added during marination.
| Nutrition Info | |
| per 100g [raw] | |
| Calories | 120 Kcal |
| Protein | 2 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Total Carbohydrates | 8 g |
| Sugar | |
| Dietary Fiber | 6 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
* All above for your reference only *
