Agriculture Reference
In-Depth Information
Table 18.3.
Nutritional profile of raw pineapples and its processed products.
Raw
1
Canned
2
Juice
3
Juice Concentrate
4
Nutrient
Unit
Proximate
Water
g
86
83.51
86.37
53.1
Energy
kcal
50
60
53
179
Protein
g
0.54
0.51
0.36
1.3
Total lipid (fat)
g
0.12
0.11
0.12
0.1
Carbohydrate, by difference
g
13.12
15.56
12.87
44.3
Fiber, total dietary
g
1.4
1.3
0.2
0.7
Sugars, total
g
9.85
14.26
9.98
43.6
Minerals
Calcium
mg
13
16
13
39
Iron
mg
0.29
0.28
0.31
0.9
Magnesium
mg
12
15
12
35
Phosphorus
mg
8
7
8
28
Potassium
mg
109
124
130
472
Sodium
mg
1
1
2
3
Zinc
mg
0.12
0.1
0.11
0.4
Copper
mg
0.11
0.107
0.069
0.313
Manganese
mg
0.927
0.504
3.439
Selenium
μg
0.1
0.4
0.1
0.4
Vitamins
Vitamin C, total ascorbic acid
mg
47.8
9.4
10
42
Thiamin
mg
0.079
0.102
0.058
0.23
Riboflavin
mg
0.032
0.021
0.021
0.06
Niacin
mg
0.5
0.284
0.199
0.9
Pantothenic acid
mg
0.213
0.056
0.43
Vitamin B-6
mg
0.112
0.075
0.1
0.255
Folate, total
μ
g
18
5
18
37
Choline, total
mg
5.5
5.5
3.3
11.6
Carotene, beta
μ
g
35
30
3
30
Vitamin A, IU
IU
58
50
5
50
1
Average, all varieties;
2
chunks/dices, juice pack, drained;
3
unsweetened canned juice;
4
frozen, unsweetened.
Source: USDA Nutrient Database (
http://www.nal.usda.gov/fnic/foodcomp/
).
EU countries covering precut fruit and vegetables and
sprouts.
namely, flavonoids and pro-vitamin A. Table 18.3 shows the
nutritional profile of raw pineapples and processed products
(canned chunks, juice, and frozen juice concentrate).
NUTRITIONAL PROFILE AND
HEALTH BENEFITS
Effect of processing on nutrients
During processing, nutritional quality of pineapple and sen-
sorial attributes such as color, texture, and flavor can be
negatively affected. Thus thermal treatments (blanching,
drying, and sterilization) are used to produce dried pineap-
ple, chips, juice, and puree reduce vitamin C, carotenoids,
anthocyanins contents (Ng and Soleha, 1991), and
polyphenol oxidase activity (Chutintrasri and Noomhorm,
Nutrient composition
Pineapples are low in calories (2% daily value [DV]), sat-
urated fat, cholesterol, and sodium. The fruit is a good
source of fructose, dietary fiber, vitamin B-1, vitamin B-6,
and copper and a very good source of manganese (46% DV)
and vitamin C (80% DV). Pineapples contain antioxidants,
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