100% Organic pineapple pulp, gluten and lactose free.
Fresh pineapple juice or smoothie is a popular and delicious way to start your day.
Pineapple is chockfull of several health benefits due to its nutrient content. It contains bromelain, protein, carbohydrates, sugar, and soluble and insoluble dietary fiber. The vitamins in these fruits include vitamin A, vitamin C, beta-carotene, thiamin, vitamin B5 (pantothenic acid), vitamin B6, and folate. Minerals like potassium, copper, magnesium, calcium, sodium are also found in pineapples. These tropical fruits are low in calories and high in water content, which means they can be a part of weight loss diet when consumed in moderation.
Get full of health and taste Pineapple pulp!
Integral Pineapple pulp.
Natural product free of preservatives or chemical dyes. Gluten-free.
Suitable for vegetarian and vegan diets.
|Bromelain||Pineapple is also known to contain the anti-inflammatory substance bromelain. This mix of enzymes is thought to be most effective in inflammatory conditions such as arthritis, sinusitis, and even muscle strains, sprains, and other injuries. Bromelain is said to aid digestion as well. Early evidence indicates it may be useful in cancer treatments, though more research is necessary.|
|Vitamin C||Pineapple is rich in vitamin C (also known as ascorbic acid) and is known to help in reducing illnesses and boosting the immune system by stimulating the activity of the white blood cells in the body. High vitamin C content in pineapple assists in healing wounds and injuries more quickly.|
|Manganese||Pineapple's Manganese and Thiamin (Vitamin B1) for Energy Production and Antioxidant Defenses. Pineapple is an excellent source the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses.|
|Dietary Fiber||Pinapples contains plenty of water and dietary fiber, it may help solve digestive problems like constipation and diarrhea.|
|Cooper||Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper also required for the production of red blood cells.|
|Vitamin B5, B6 and Folate (B9)||It is also an excellent source of vitamin-B6 (pyridoxine), vitamin-C and vitamin-E. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents as well as scavenge harmful oxygen-free radicals. Vitamin B-6 or pyridoxine required for GABA hormone production within the brain.|
|Magnesium, potassium, calcium and sodium||...|
Scientific name: Ananas comosus
Origin: South America and Central America.
Although thought to have originated in South America, pineapples were first discovered by Europeans in 1493 on the Caribbean island that came to be known as Guadalupe. When Columbus and other discovers brought pineapples back to Europe, attempts were made to cultivate the sweet, prized fruit until it was realized that the fruit's need for a tropical climate inhibited its ability to flourish in this region. By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into many of their Asian, African and South Pacific colonies, countries in which the pineapple is still being grown today.
Pineapple, Ananas comosus, belongs to the Bromeliaceae family, from which one of its most important health-promoting compounds, the enzyme bromelain, was named. The Spanish name for pineapple, pina, and the root of its English name, reflects the fruit's visual similarity to the pinecone.
Pineapples are actually not just one fruit but a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an "eye," the rough spiny marking on the pineapple's surface.
Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves. The fibrous flesh of pineapple is yellow in color and has a vibrant tropical flavor that balances the tastes of sweet and tart. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture.