Pineapples

Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines. In addition to consumption, in the Philippines the pineapple's leaves are used to produce the textile fiber piña- employed as a component of wallpaper and furnishings, amongst other uses.

Pineapple, raw
Nutritional value per 100 g (3.5 oz)
Energy 209 kJ (50 kcal)
Carbohydrates
13.12 g
Sugars 9.85 g
Dietary fiber 1.4 g
Fat
0.12 g
Protein
0.54 g
Vitamins
Thiamine (B1) (7%) 0.079 mg
Riboflavin (B2) (3%) 0.032 mg
Niacin (B3) (3%) 0.5 mg
Pantothenic acid (B5)
(4%) 0.213 mg
Vitamin B6 (9%) 0.112 mg
Folate (B9) (5%) 18 μg
Choline (1%) 5.5 mg
Vitamin C (58%) 47.8 mg
Trace metals
Calcium (1%) 13 mg
Iron (2%) 0.29 mg
Magnesium (3%) 12 mg
Manganese (44%) 0.927 mg
Phosphorus (1%) 8 mg
Potassium (2%) 109 mg
Sodium (0%) 1 mg
Zinc (1%) 0.12 mg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE