Editing Pineapple (section)

== Composition ==
=== Nutrition ===
{{nutritional value
| image=Pineapple 'Victoria' with slice.jpg
| name=Pineapple, raw
| water=86.00 g
| kJ=209
| protein=0.54 g
| fat=0.12 g
| carbs=13.12 g
| fiber=1.4 g
| sugars=9.85 g
| calcium_mg=13
| iron_mg=0.29
| magnesium_mg=12
| phosphorus_mg=8
| potassium_mg=109
| sodium_mg=1
| zinc_mg=0.12
| manganese_mg=0.927
| vitC_mg=47.8
| thiamin_mg=0.079
| riboflavin_mg=0.032
| niacin_mg=0.5
| pantothenic_mg=0.213
| vitB6_mg=0.112
| folate_ug=18
| choline_mg=5.5
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169124/nutrients Link to USDA Database entry]
}}
Raw pineapple pulp is 86% water, 13% [[carbohydrate]]s, 0.5% [[protein]], and contains negligible [[fat]] (table). In a 100-gram reference amount, raw pineapple supplies {{convert|209|kJ|kcal|abbr=off}} of [[food energy]], and is a rich source of [[manganese]] (40% [[Dietary Reference Intake|Daily Value]], DV) and [[vitamin C]] (53% DV), but otherwise contains no [[micronutrient]]s in significant amounts (table).

[[File:Hollowed Pineapple Core Removed.jpg|thumb|A hollowed-out pineapple with its core left intact, ready for filling, ''e.g.'', with other fruits.]]

=== Phytochemistry ===
Pineapple fruits and peels contain diverse [[phytochemical]]s, among which are [[polyphenol]]s, including [[gallic acid]], [[syringic acid]], [[vanillin]], [[ferulic acid]], [[sinapic acid]], [[coumaric acid]], [[chlorogenic acid]], [[epicatechin]], and [[arbutin]].<ref>{{cite journal|doi=10.1080/10942912.2012.732168|title=Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions|journal=International Journal of Food Properties|volume=17|issue=8|pages=1805|year=2014|last1=Li|first1=Ti|last2=Shen|first2=Peiyi|last3=Liu|first3=Wei|last4=Liu|first4=Chengmei|last5=Liang|first5=Ruihong|last6=Yan|first6=Na|last7=Chen|first7=Jun|s2cid=84410846 |doi-access=}}</ref><ref>{{cite journal|pmid=28722812|year=2018|last1=Ogawa|first1=EM |display-authors=3|title=Chemical profile of pineapple cv. Vitória in different maturation stages using electrospray ionization mass spectrometry|journal=Journal of the Science of Food and Agriculture|volume=98|issue=3|pages=1105–1116|last2=Costa|first2=H. B|last3=Ventura|first3=J. A|last4=Caetano|first4=L. C|last5=Pinto|first5=F. E|last6=Oliveira|first6=B. G|last7=Barroso|first7=M. E. S|last8=Scherer|first8=R|last9=Endringer|first9=D. C|last10=Romão|first10=W|doi=10.1002/jsfa.8561|bibcode=2018JSFA...98.1105O }}</ref>

Present in all parts of the pineapple plant,<ref>{{cite journal|journal=Appl Microbiol Biotechnol|year=2014|volume=98|issue=17|pages=7283–97|doi=10.1007/s00253-014-5889-y|title= Bromelain: an overview of industrial application and purification strategies |vauthors=Arshad ZI, Amid A, Yusof F, Jaswir I, Ahmad K, Loke SP|pmid=24965557|s2cid=824024|url=http://irep.iium.edu.my/37128/4/37128.pdf}}</ref> [[bromelain]] is a mixture of [[proteolytic]] [[enzyme]]s. It is present in stem, fruit, crown, core, leaves of pineapple itself.<ref>{{Cite web|last1=Mohan|first1=Resmi|last2=Sivakumar|first2=Venkatasubramanian|date=March 2016|title=Optimisation of Bromelain Enzyme Extraction from Pineapple (Ananas comosus) and Application in Process Industry|url=https://www.researchgate.net/publication/311092218}}</ref> Bromelain is under preliminary research for treatment of a variety of clinical disorders, but has not been adequately defined for its effects in the human body.<ref name="mlp">{{cite web|url=https://www.nccih.nih.gov/health/bromelain|title=Bromelain|publisher=US National Institutes of Health|date=May 2020|access-date=September 15, 2020}}</ref> Bromelain may be unsafe for some users, such as in [[pregnancy]], [[allergies]], or [[anticoagulation]] therapy.<ref name=mlp />

Having sufficient bromelain content, raw pineapple juice may be useful as a meat [[marinade]] and [[tenderizer]].<ref name="jfst">{{cite journal|journal=J Food Sci Technol|year=2015|volume=52|issue=6|pages=3870–80|doi=10.1007/s13197-014-1454-z|title=Efficacy of reverse micellar extracted fruit bromelain in meat tenderization |vauthors=Chaurasiya RS, Sakhare PZ, Bhaskar N, Hebbar HU|pmid=26028772|pmc=4444899}}</ref> Although pineapple enzymes can interfere with the preparation of some foods or manufactured products, such as [[gelatin]]-based desserts or [[gel]] [[capsule (pharmacy)|capsules]],<ref>{{cite journal|journal=AAPS PharmSciTech|year=2014|volume=15|issue=6|pages=1410–6|doi=10.1208/s12249-014-0162-3|title=Enzymes in the dissolution testing of gelatin capsules|author=Marques MR|pmid=24942315|pmc=4245433}}</ref> their proteolytic activity responsible for such properties may be degraded during cooking and [[canning]]. The quantity of bromelain in a typical serving of pineapple fruit is probably not significant, but specific [[extraction (chemistry)|extraction]] can yield sufficient quantities for [[home|domestic]] and industrial processing.<ref name="jfst" /><ref>{{cite journal|journal=Appl Microbiol Biotechnol|year=2014|volume=98|issue=17|pages=7283–97|doi=10.1007/s00253-014-5889-y|title=Bromelain: an overview of industrial application and purification strategies |vauthors=Arshad ZI, Amid A, Yusof F, Jaswir I, Ahmad K, Loke SP|pmid=24965557|s2cid=824024|url=http://irep.iium.edu.my/37128/4/37128.pdf}}</ref>