It’s worth the time and effort to remove the sharp crown of succulent leaves and the prickly outer rind to get to the prize of juicy pineapple flesh—a tasty, healthy treat.
Native to tropical and subtropical America, pineapple may be enjoyed in a variety of preparations. Fresh pineapple can be added to a smoothie, diced up to add atop oatmeal or yogurt, sliced into spears as an accompaniment to your meal, or grilled to add a smokiness to its natural sweetness. Add it to your baked goods to give them tropical tang, or make it into a sauce to spread over your food of choice.
Yes, I hear some of you screaming, “What about a pizza topping? You forgot about pizza!” Hawaiian pizza is a popular, yet controversial, pizza flavor. Though it is possible that the pineapple on your pizza is not from Hawaii. Less than 10% of the world’s pineapples are grown in Hawaii. Due to high land and labor costs in the United States, Hawaiian pineapple production was scaled back in the 1980s. Most pineapples are now grown in South America. And if your grocery market is out of fresh pineapple, you can also find it canned, dehydrated, or frozen.
Eating pineapple is a low-calorie, tasty way to add a variety of nutrients to your diet. Beneficial for immunity, bone health, and energy, pineapple is especially rich in manganese, copper, and vitamins B6 and C. Just one cup will provide your body with 88% of your suggested Daily Value (DV) of Vitamin C.
In addition to nutrients, pineapple is a good source of antioxidants. A Healthline article, Antioxidants Explained in Simple Terms, notes, “Antioxidants are molecules that fight free radicals in your body. Free radicals are compounds that can cause harm if their levels become too high in your body. They’re linked to multiple illnesses, including diabetes, heart disease, and cancer.”
If you ask me, the biggest bang for your buck is bromelain, also known as the pineapple enzyme. Bromelain is a proteolytic enzyme, so it breaks down proteins. The benefits of bromelain to your body are many.
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Pineapple’s high fiber content will help you feel fuller longer, and combined with its bromelain may aid in digestion and therefore, a healthy gut. Bromelain is a natural anti-inflammatory. A review published in the National Library of Medicine states, “Administration of bromelain before a surgery can reduce the average number of days for complete disappearance of pain and postsurgery inflammation. Trials indicate that bromelain might be effective in reducing swelling, bruising, and pain in women having episiotomy. Nowadays, bromelain is used for treating acute inflammation and sports injuries.”
Fun facts
Canned pineapple is a better option than fresh when adding it to meat in a recipe. The bromelain in fresh pineapple may break down your meat and make it mushy. So, to get that pineapple flavor, cook your pineapple and add it to the top of your protein after it is cooked or serve it on the side. You can also cook your pineapple and make a sauce or glaze to enhance your dish.
When adding pineapple to your gelatin desserts, you need to use canned pineapple because the bromelain in fresh will keep it from setting.
A whole pineapple is not a single fruit but rather multiple fruit. It grows from the fusion of many flowers into a single unit. Blackberries, raspberries, and strawberries are also multiple fruits.
Savor the sweetness
While low in calories, pineapple is high in sugar. The good news there is that it is a healthy option when you’re craving something sweet. Just be sure to opt for a cup of pineapple chunks instead of a cup of juice—liquid gold in my book—which is too easy to down. Savor each bite and you will feel more satiated and get the fiber boost with the nutrients, antioxidants, and bromelain that you will only get from this taste of the tropics. Enjoy!
Contributing writer Denise Lum is a Health and Fitness Coach raising her family in Alameda. Contact her via [email protected] or FitnessByDsign.com. Her writing is collected at AlamedaPost.com/Denise-Lum.
