The pineapple has long been valued for its distinctive flavor and refreshing qualities.
Fresh ripe pineapple is a good source of sugar and calcium. Pineapple juice has a higher calcium content than guava juice or orange juice from Hawaiian oranges.
The phosphorus and iron content of the fresh pineapple and the fresh pineapple juice are low as compared with many other fruits in this series.
Determinations of the vitamin value of fresh and canned pineapple were made in 1923 by the methods then in use and the conclusion was drawn that pineapple is a good sources of vitamins A, B and C.
Tests made by the more quantitative fresh pineapple of the Smooth Cayenne variety to be less good source of vitamins A and C than was indicated by the previous experiments.
Pineapple has much less vitamin A than papayas or pohas, half the quantity possesses by guavas and about the same quantity as have fresh figs of the Brown Turkey variety.
As a source of vitamin C, pineapple is surpassed by guavas, papayas , pohas and oranges.
Pineapple juice even when consumed in large quantities, tends to make the urine more alkaline. Non-volatile acids in pineapple juice, about 87 percent is citric an about 13 percent is 1-malic.
Some people find that eating large qualities of fresh pineapple causes a soreness of mouth and esophagus.
It has been suggested that this irritation may result from the combined action of the acid, the protein splitting enzyme, bromelin and the calcium oxalate crystals.
Nutritive Value of Pineapple
