Pineapple

Food · Fruit · Food, Typed Supps

Contains bromelain — the same enzyme sold as a digestive supplement.

Stage by stage

Intake (Bromelain released): Chewing releases bromelain, a protein-digesting enzyme unique to pineapple.
Stomach (Begins digesting protein): Bromelain begins helping digest dietary protein already in the stomach.
Small intestine (Partial intact absorption): A portion of bromelain is absorbed still active, alongside vitamin C and natural sugars.
Digestive & inflammatory tissue (Enzyme activity & mild anti-inflammatory effect): Circulates with mild anti-inflammatory activity, similar to the standalone supplement.

Timing

Fresh pineapple retains active bromelain; canned and heavily processed versions have much less due to heat processing.

Time to effect

Hours: For the digestive enzyme effect, within the same meal.

Allergens

None of the fourteen major allergens. Derived from what this food is, not from a product label.

Eating patterns

Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Low-FODMAP, Gluten-free. Depends on the product: Keto.

In season

March to July in the northern hemisphere, September to January in the southern.

Satiety

The satiety index is measured on 240 kcal servings. At 39 kcal per 100 g that is 609 g of this, which is not a serving anyone eats — so the index has nothing to say about it.

Environmental footprint

1.1 kg CO2e and 199 litres of freshwater per kg, matched to "Other fruit" in Poore & Nemecek (2018), Science 360.

Cost band

Cheap — roughly £3 per kg, as a band midpoint rather than a price.

Key nutrients

Nutrition per 100g

Calories: 39.4
Protein: 0.5g
Carbohydrate: 8.6g
of which sugars: 8.6g
Fat: 0g
of which saturated: 0g
Fibre: 1.3g
Sodium: 0mg

Food vs. supplement

Fresh pineapple is the source of bromelain sold as a concentrated supplement — a supplement delivers a standardized, higher dose, while the fruit provides a smaller amount alongside vitamin C and natural sugars.

Kitchen tip

Its digestive enzyme bromelain is most active in the fresh fruit - canned and heavily processed versions have much less active enzyme left.

Common myth

“Canned pineapple has the same bromelain content as fresh.” In reality: The heat used in canning largely destroys bromelain’s enzyme activity — fresh pineapple retains meaningfully more.