Pineapple can be eaten fresh or canned. Fresh pineapple contains an enzyme, bromelin, which breaks down the protein molecules. For this reason, fresh pineapple cannot be used in gelatin desserts as the bromelin would soften the gelatin structure, but it can be used as a meat tenderizer. This enzyme is destroyed in the canning process. Pineapple does not ripen once it has been picked.
Pineapple is an excellent source of vitamin C and contains fiber.
Phytochemicals give plants its color, flavor and smell. All plants contain phytochemicals but the exact compounds may not yet be identified in each fruit. While all fruits and vegetables contain phytochemicals, they will not have the same kind or amount. The research on phytochemicals and their importance in health is still emerging. This increases the importance of eating a variety of fruits and vegetables every day to take advantage of the known nutritional components plus the benefits of phytochemicals.