Pineapple: what it contains and why it matters
Pineapple is a tropical fruit (ananas). This page lists its nutritional content from published sources and explains which lab parameters it relates to.
Last reviewed: 2026-09-04
Nutritional content of pineapple
Per 100 g edible portion, from published composition data.
| Nutrient | Per 100 g | Source |
|---|---|---|
| Energy | 50 kcal | USDA |
| Protein | 0.54 g | USDA |
| Total lipid (fat) | 0.12 g | USDA |
| Carbohydrate | 13.12 g | USDA |
| Dietary Fiber | 1.4 g | USDA |
| Vitamin C | 47.8 mg | USDA |
| Potassium | 109 mg | USDA |
| Manganese | 0.927 mg | USDA |
| Calcium | 13 mg | USDA |
| Magnesium | 12 mg | USDA |
Which lab parameters does pineapple relate to?
Vitamin C
Vitamin C supports the immune system and helps the body absorb non-heme iron from plant foods [WHO].
Potassium
Potassium helps nerves and muscles work and helps balance the body's fluids [WHO].
Vegetarian and dietary notes
Raw pineapple is a 100% plant-derived fruit suitable for both vegetarian and vegan diets.
Frequently asked questions
What is the vitamin C concentration in raw pineapple?
Raw pineapple provides 47.8 mg of vitamin C per 100 g [USDA]. Vitamin C acts as a water-soluble antioxidant and serves as a cofactor in collagen biosynthesis.
How much potassium does raw pineapple contain?
Pineapple contains 109 mg of potassium per 100 g [USDA]. Potassium is a systemic electrolyte required for resting membrane potential maintenance and cellular volume regulation.
What is the primary enzyme complex found in pineapple?
Pineapple fruit and stem tissues naturally synthesize bromelain, a group of cysteine endopeptidases that break peptide bonds in proteins.
What is the dietary fiber content of pineapple?
Pineapple provides 1.4 g of total dietary fiber per 100 g [USDA]. Dietary fiber provides mechanical bulk in the gastrointestinal lumen to support normal transit times.
What is the sugar and carbohydrate profile of pineapple?
Per 100 g, raw pineapple contains 13.12 g of total carbohydrate, of which 9.85 g is composed of free sugars including sucrose, glucose, and fructose [USDA], which are catabolized to produce cellular ATP.
Sources
- USDA — USDA FoodData Central, Agricultural Research Service. https://fdc.nal.usda.gov/
- WHO — World Health Organization — nutrition fact sheets. https://www.who.int/