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Pineapple

Ananas comosus

Also known as Ananas

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A tropical bromeliad whose edible fruit is formed from many fused berries around a fibrous core. Notable for bromelain, a group of protein-digesting enzymes concentrated in the stem and core.

InflammationGut & Digestive HealthJoint Health

Potential health benefits

Best supported: Limited

Ordered by how well the human research supports them — strongest first. A rating describes the state of the evidence, not how impressive the food is. How we rate evidence.

Inflammatory markers

Inflammation
Limited evidence

Bromelain supplements have been studied for inflammatory markers with mixed results. The doses used are far above what eating the fruit supplies, and much of the enzyme is broken down in digestion.

Limited evidence. Early human work, or mostly lab and animal research.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Digestive comfort

Gut & Digestive Health
Insufficient evidence

Pineapple is widely described as a digestive aid on the strength of its enzyme content. There is no dependable human research showing that eating it improves digestion or reduces bloating in people with normal pancreatic function.

Insufficient evidence. Not enough human research to say anything useful yet.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Joint comfort

Joint Health
Insufficient evidence

Small trials of concentrated bromelain in osteoarthritis have produced inconsistent results, and none of that work tested pineapple as a food. There is not enough dependable evidence to say the fruit affects joint symptoms.

Insufficient evidence. Not enough human research to say anything useful yet.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Pineapple

Ask about Pineapple

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories50 kcal3%
Protein0.54 g1%
Total fat0.12 g0%
Carbohydrate13.1 g5%
Fibre1.4 g5%
Total sugars9.85 g—
Water86 g—
Fats
Saturated fat0.0090 g0%
Monounsaturated fat0.013 g—
Polyunsaturated fat0.04 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.023 g—
Vitamins
Vitamin A3 µg0%
Vitamin C47.8 mg53%
Vitamin D0 µg0%
Vitamin E0.02 mg0%
Vitamin K0.7 µg1%
Thiamin (B1)0.079 mg7%
Riboflavin (B2)0.032 mg2%
Niacin (B3)0.5 mg3%
Pantothenic acid (B5)0.213 mg4%
Vitamin B60.112 mg7%
Folate18 µg5%
Vitamin B120 µg0%
Choline5.5 mg1%
Minerals
Calcium13 mg1%
Iron0.29 mg2%
Magnesium12 mg3%
Phosphorus8 mg1%
Potassium109 mg2%
Sodium1 mg0%
Zinc0.12 mg1%
Copper0.11 mg12%
Manganese0.927 mg40%
Selenium0.1 µg0%
Other measured compounds
Beta-carotene35 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash0.22 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Pineapple, raw, all varieties (USDA FoodData Central, FDC ID 169124).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • cookedReduces bromelain activity

    Bromelain is a protein and is denatured by heat, which is why cooked or canned pineapple no longer stings the mouth and why it will set gelatin while raw pineapple will not.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Mouth irritation from bromelain

    Bromelain digests protein, including the surface of the tongue and inner cheeks. The raw, prickly sensation after eating a lot of fresh pineapple is that effect and resolves on its own.

  • Interaction

    Anticoagulant and antibiotic interactions

    Bromelain has documented antiplatelet activity and has been reported to increase blood levels of some antibiotics. The concern applies mainly to concentrated supplements, but caution is reasonable for very high fresh intakes in people on warfarin or antiplatelet drugs.

  • Allergy

    Bromelain allergy and occupational asthma

    Bromelain is a recognised occupational allergen: inhaled powder has caused asthma and rhinitis in food-industry workers, and food-allergic reactions to pineapple, though uncommon, are documented.

  • Worth knowing

    Acidity, enamel and reflux

    Pineapple is acidic enough to contribute to enamel erosion with frequent exposure and is commonly reported as a heartburn trigger by people with reflux.