What are advantages and disadvantages of cooking with pineapple?

Answer 1

It is a healthy food with loads of vitamin C (1 cup = 56 mg = 93% RDA) and tastes great too. However fresh pineapple contains an enzyme, bromelin that is responsible for the breakdown of collagen. So if you try to make jello with fresh pineapple the pineapple will break the collagen up and cause your jello to dissolve. On the other hand the enzyme in pineapple makes it an useful ingredients in marinades for meat. A natural tenderizer.

Canned pineapple is partially cooked so that the enzyme has been deactivated (denatured as in boiling an egg). A quick boiling of fresh Pineapple Juice would also deactivate the enzyme.

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Answer 2

Pineapple is grown in the tropical regions of South America, Hawaii and Asia. Cultivated in six different varieties, pineapples may vary in shape, size, color and sweetness. Some of the advantages and disadvantages of pineapple are:


Advantages:

• tasty - both sweet and tart
• juicy
• compliments meat dishes, salads, and dairy products as well as desserts
• nutritious - high in Vitamin C, magnesium, and folate
• good for the skin and connective tissues
• promotes strong bones and relaxed muscle tone
• good for pregnant women in promotive spinal health in newborns
• rich in bromelain - reduces protein into amino acids - helping with digestion of high protein meals
• great used in marinades for flavoring and tenderizing meats (bromelain)

Disadvantages:

• relatively high in calories
• natural acids can irritate mucous membranes in the mouth and cause sores
• high in fructose (fruit sugar) which may not be good for diabetics

Answer 3

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