Nutritional Value and Medicinal Benefits of Pineapple
International Journal of Nutrition and Food Sciences
Volume 4, Issue 1, January 2015, Pages: 84-88
Received: Jan. 15, 2015; Accepted: Jan. 29, 2015; Published: Feb. 10, 2015
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Authors
Md. Farid Hossain, School of Agriculture and Rural Development, Bangladesh Open University, Gazipur, Bangladesh
Shaheen Akhtar, Department of Community Medicine, Shahabuddin Medical College and Hospital, Dhaka, Bangladesh
Mustafa Anwar, Department of Surgery, Ibn Sina Medical College and Hospital, Dhaka, Bangladesh
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Abstract
This paper discusses nutritional values and importance of pineapple in the health aspects. Thailand, Philippines, Mexico, Costa Rica, Brazil, China, Nigeria, Kenya, Indonesia, Hawaii, India, Bangladesh are the major pineapple producing countries. The demand of pineapple in the international market is expanding day by day. Generally, the ripen pineapple fruit is consumed fresh and juice as source of essential minerals and vitamins with some medicinal values. Pineapple contains considerable calcium, potassium, fibre and vitamin C. Various food items like jam, jelly, pickles are produced from pineapple. Qualities of pineapple vary due to growing environment and variety. Ripening agents accelerates ripening, but affects the nutritional quality of the pineapple fruits.
Keywords
Pineapple, Food Value, Medicinal Use, Importance
To cite this article
Md. Farid Hossain, Shaheen Akhtar, Mustafa Anwar, Nutritional Value and Medicinal Benefits of Pineapple, International Journal of Nutrition and Food Sciences. Vol. 4, No. 1, 2015, pp. 84-88. doi: 10.11648/j.ijnfs.20150401.22
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