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org/wiki/Pineapple

Philippines for the textile industry from at least the 17th

century. They were originally brought to the islands from
Latin America during the Spanish colonial period of the
Philippines. 'Smooth Cayenne' was later introduced in the
early 1900s by the Bureau of Agriculture during the
American colonial period. Dole and Del Monte also
established plantations in the island of Mindanao in the
Del Monte pineapple fields in
1920s; in the provinces of Cotabato and Bukidnon,
Bukidnon, Philippines
respectively.[35][36][37] The Philippines remain one of the
top exporters of pineapples in the world.[8] The Del Monte
plantations are now locally managed, after Del Monte Pacific Ltd., a Filipino company,
completed the purchase of Del Monte Foods in 2014.[38]

Uses

Culinary
The flesh and juice of the pineapple are used in
Pineapple, raw
cuisines around the world. In many tropical
Nutritional value per 100 g (3.5 oz)
countries, pineapple is prepared and sold on
roadsides as a snack. It is sold whole or in halves Energy 209 kJ (50 kcal)
with a stick inserted. Whole, cored slices with a Carbohydrates 13.12 g
cherry in the middle are a common garnish on Sugars 9.85 g
hams in the West. Chunks of pineapple are used in Dietary fiber 1.4 g
desserts such as fruit salad, as well as in some Fat 0.12 g
savory dishes, including pizza toppings, or as a
Protein 0.54 g
grilled ring on a hamburger. Traditional dishes
that use pineapple include hamonado, afritada, Vitamins Quantity %DV†
kaeng som pla, and Hawaiian haystack. Crushed Thiamine (B1) 0.079 mg 7%
pineapple is used in yogurt, jam, sweets, and ice Riboflavin (B2) 0.032 mg 3%
cream. The juice of the pineapple is served as a Niacin (B3) 0.5 mg 3%
beverage, and it is also the main ingredient in Pantothenic acid (B5) 0.213 mg 4%
cocktails such as the piña colada and in the drink Vitamin B6 0.112 mg 9%
tepache. Folate (B9) 18 μg 5%
Choline 5.5 mg 1%
In the Philippines, a traditional jelly-like dessert
Vitamin C 47.8 mg 58%
called nata de piña has also been produced since
Minerals Quantity %DV†
the 18th century. It is made by fermenting
pineapple juice with Komagataeibacter xylinus.[39] Calcium 13 mg 1%
Iron 0.29 mg 2%
The European Union consumed 50% of global total Magnesium 12 mg 3%

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