Nutrition per serving 1 cup chunks (165 g)
- Water 142 g86%
- Sugars 16.2 g10%
- Fibre 2.3 g1%
- Other carbs 3.1 g2%
- Protein 0.8 g0%
- Fat 0.2 g0%
| Nutrient | Per serving | % daily value |
|---|---|---|
| Vitamin C | 79 mg | 88% |
| Manganese | 1.5 mg | 67% |
| Copper | 0.18 mg | 20% |
| Vitamin B6 | 0.18 mg | 11% |
| Thiamin | 0.13 mg | 11% |
| Folate | 30 µg DFE | 7% |
| Potassium | 180 mg | 4% |
| Magnesium | 20 mg | 5% |
| Fibre | 2.3 g | 8% |
Composition data: USDA FoodData Central ↗
What is Pineapple?
Pineapple (Ananas comosus) is a fruit used for high vitamin c supports immune function and antioxidant defence. NutriDex grades the human evidence as Preliminary. Pineapple is a nutrient-dense tropical fruit notable for vitamin C and manganese, and is the dietary source of the proteolytic enzyme complex bromelain. Most human health evidence concerns concentrated bromelain supplements rather than the whole fruit: a 40-patient pilot RCT found 500 mg/day bromelain improved WOMAC osteoarthritis scores over 16 weeks, and a meta-analysis of 6 RCTs showed moderate reductions in pain (but not swelling or trismus) after third-molar surgery. A systematic review of bromelain and inflammation found effects to be inconsistent and isolated rather than consistently positive, and trials are small, heterogeneous, and often combine bromelain with other enzymes. A controlled trial of canned-pineapple intake in schoolchildren suggested fewer infections, but whole-fruit clinical data are sparse. Overall, the weight of human evidence for health benefits from eating pineapple itself is preliminary; the stronger (still moderate-quality) signals come from supplemental bromelain.