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

Pineapple is a fruit; this entry describes its raw flesh, with the weight of the skin and top included in the calculation. The figures are therefore per 100g weighed with the skin and top, not per 100g of edible flesh alone. It mainly provides carbohydrate, including naturally occurring sugars, and vitamin C: carbohydrate is 5g, sugars 5g, fibre 0.5g and vitamin C 23mg.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre contributes to normal bowel function. Salt and saturated fat are present only in trace amounts. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

20 kcal

Energía

86 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

5g

of which sugars

5g

Fibra

0.5g

Proteína

0.2g

Sal

Trace

Alcohol

0g

Agua

37g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

1µg

Vitamina D

0µg

Vitamina E

0.03mg

Vitamin K1

0.09µg

Vitamina C

23mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

Trace

Niacin (B3)

0.1mg

Vitamin B6

0.04mg

Vitamina B12

0µg

Ácido fólico

5µg

Calcio

6mg

Hierro

0.07mg

Magnesio

5mg

Phosphorus

3mg

Potasio

52mg

Sodio

Trace

Zinc

0.1mg

Cobre

0.04mg

Selenio

Trace

Iodine

Trace

Other types of pineapple

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pineapple, flesh only, raw

45 kcal

0.5g

0.1g

1.2g

Pineapple, canned in juice, whole contents

47 kcal

0.3g

Trace

–

Pineapple, canned in syrup, whole contents

64 kcal

0.5g

Trace

–

Pineapple, dried

303 kcal

3.3g

0.7g

8g

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