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Pineapple, dried

Dried pineapple is pineapple fruit with much of its water removed. It mainly provides carbohydrate in the form of sugars, along with fibre and some minerals. Per 100g, it contains 76g of sugars, 8g of fibre and 807mg of potassium, and provides 1292 kJ of energy.

Drying concentrates the sugars and energy in fruit into a smaller weight, which is worth noting for people monitoring their sugar or energy intake. Fibre helps support normal bowel function, while potassium contributes to normal muscle and nerve function. Dried pineapple contains little fat and only trace amounts of salt and saturated fat. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

303 kcal

Energía

1292 kJ

Grasa

0.7g

of which saturates

Trace

Carbohydrate

76g

of which sugars

76g

Fibra

8g

Proteína

3.3g

Sal

Trace

Alcohol

0g

Agua

9.3g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

20µg

Vitamina D

0µg

Vitamina E

0.4mg

Vitamina C

Trace

Riboflavin (B2)

Trace

Niacin (B3)

1.5mg

Vitamina B12

0µg

Ácido fólico

Trace

Calcio

96mg

Hierro

1.1mg

Magnesio

72mg

Phosphorus

41mg

Potasio

807mg

Sodio

Trace

Zinc

0.73mg

Cobre

0.6mg

Selenio

Trace

Iodine

Trace

Other types of pineapple

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pineapple, canned in juice, whole contents

47 kcal

0.3g

Trace

–

Pineapple, canned in syrup, whole contents

64 kcal

0.5g

Trace

–

Pineapple, flesh only, raw

45 kcal

0.5g

0.1g

1.2g

Pineapple, flesh only, raw, weighed with skin and top

20 kcal

0.2g

0.1g

0.5g

About these figures

Values are per 100g of the food as described (Calculated from 14-376). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente