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About PineappleEdit

The pineapple is an example of a multiple fruit: multiple, helically-arranged flowers along the axis each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit.

Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The bromelain breaks down in cooking or the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome. Raw pineapples also should not be consumed by those with hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate the consumer's blood.

Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders, and others believe it serves as a pain reliever; still others claim that it helps to induce childbirth when a baby is overdue.

Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of vitamin C (94 %DV in a 1 cup serving) and vitamin B1 (8 %DV in a 1 cup serving).

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