Pineapple is a king of tropic fruits, it can be found in almost each shop window and even people of North regions are not surprised by it. The juicy berry in reach scaly cloth is the most popular product during the winter. And it is not a strange fact. The pineapple has a lot of matters which can help to avoid the lack of vitamins.
The pineapple is native to southern Brazil and Paraguay where wild relatives occur. It was spread by the Indians up through South and Central America to the West Indies before Columbus arrived. In 1493 Columbus found the fruit on the island of Guadeloupe and carried it back to Spain and it was spread around the world on sailing ships that carried it for protection against scurvy. The pineapple reached England in 1660 and began to be grown in greenhouses around 1720.
The name “pineapple” in English comes from the similarity of the fruit with pine cones. When European explorers discovered this tropical fruit, they called them "pineapple" (term was first time recorded in this sense in 1664th), because it was resembled on pine cones. The term "pine cone" was first time recorded only in 1694.
Now the pineapples plantations are in countries with tropical and subtropical climate. On medium latitudes the pineapples can be successfully cultivated in greenhouses. In XVIII - XIX centuries they were growing in imperial greenhouses in Russia.
Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. There is evidence pointing to the anti-inflammatory benefits of bromelain. Due to the natural enzyme, the natural juice of the pineapple can cure the ulcer. Pineapple fanciers assert that pineapple has influence to some intestinal disorders.
The oval to cylindrical-shaped, compound fruit develops from many small fruits fused together. The tough, waxy rind may be dark green, yellow, orange-yellow or reddish when the fruit is ripe. In weight the fruits are up to 5 kilo. Pineapple is a good source of manganese, potassium (up to 320 mg %), iron, cuprum, zinc, calcium, magnesium and iodine, as well as containing significant amounts of vitamins C, B1, Â2, Â12, ÐÐ, A .
The pulp of pineapple consists on water (86 %) and a lot of simple sugars (12-15 ml %), presented by saccharose, organic acids (0,7 ml %) – mainly lemon acid and up to 50 ml % of ascorbic acid. All these properties make the pineapple the perfect source of healthy matters in the nutrition of modern man. Thank to the complex of active agents the pineapple has medicinal functions: stimulate the digestion, open bowels, decrease the blood viscosity and blood pressure and prevent the risk of atherosclerosis.
It is difficult to tell when the pineapple is ready to be harvested. Some people judge ripeness and quality by snapping a finger against the side of the fruit. A good, ripe fruit has a dull, solid sound. Immaturity and poor quality are indicated by a hollow thud. The fruit should be stored at 10° C or above, but should be stored for no longer than 4 - 6 weeks.
To increase the fermentative activity of the gastric juice it’s recommended to take one glass of pineapple juice or one slice of the fruit during the meal. It’s especially wholesome when the food has a lot of dietary fiber, meat. A glass of pineapple juice will save from the sickness during the fly or sea trip.
The pineapple is low-calorie food; 100 grams of product contain only 48 calories. Big quantity of potassium salts will help to prevent from the accumulation of unnecessary water and some kilograms. Dessert from pineapple increases fat digesting and metabolism.
thrombosis and edemas:
Drink 200-250 ml of pineapple juice every day or take one slice of fruit.
Put the pulp of pineapple to the corn for one night, after that stream out the skin and remote the corn. Repeat the procedure if need.
Oily skin of the face clean with the slice of pineapple.