Spring is the season for eating pineapples. With their aromatic scent and sweet and sour taste, pineapples are also very nutritious.
Pineapples are rich in fructose, glucose, malic acid, and citric acid. They contain vitamins C, B1, B2, niacin, and elements such as calcium and phosphorus, and are also a good source of dietary fiber. The bromelain in pineapples can break down proteins, reduce inflammation, and alleviate edema. Eating a piece of pineapple after a greasy meal can refresh the palate, cut through the grease, and aid digestion. However, this enzyme has a special irritating effect on the tongue and oral mucosa. Salt can inhibit the activity of bromelain. Therefore, when eating pineapple, the peel and eyes should be trimmed off, the flesh should be cut into pieces, and soaked in light saltwater before consumption. Traditional Chinese medicine considers pineapple to be slightly cool-natured. Eating too much can easily harm the gastrointestinal tract. For those with a sensitive stomach, excessive consumption can lead to diarrhea. The recommended daily intake should not exceed half a pineapple.
When eating pineapples, people often discard the core because it is harder and has a less pleasant texture. In reality, the core contains significantly more fiber than the flesh of the pineapple, and its coarse fiber is more beneficial for promoting gastrointestinal motility and enhancing the body's metabolism. If the texture is considered too hard, the pineapple core can be stir-fried. This can help cut through grease, increase appetite, and boost the intake of dietary fiber. Hu Youli, an associate professor in the Department of Fruit Tree Cultivation at the College of Horticulture, South China Agricultural University, explains, "Not all pineapple cores are edible. The fiber particles in the core of an unripe pineapple are too large and difficult to digest. When buying pineapples, try to choose smaller ones with a yolk-like color."