Pineapple has many health benefits such as fiber, vitamin C, and manganese (for bone health). It’s great fresh, but can be time-consuming to prep and is available canned as well. The taste changes quite a bit going from fresh to canned, but what else changes in a 1 cup serving?
Calories ⬆️ Increase by 66 in canned pineapple. This is due to the fact the canned varieties are usually packed in calorie-dense juice.
Carbs ⬆️ Increase by 17g in canned, again from the juice.
Sugar ⬆️ Increases by 20g in canned, again from the juice.
Vitamin C ⬇️ daily value decreases by 92% (but is still relatively high) in canned. Fresh DV is 131%, canned is 39%.
Manganese ⬆️ for bone and skin health DV increases by 64% in canned. This is because it’s more dense in the juice.
Bromelain ⬇️ an anti-inflammatory enzyme, decreases to 0%. This is because the heat from the canning process destroys it.
Fiber, protein, Vitamin A, thiamin, and Vitamin B ↔️ all stay about the same in canned pineapple.
So while canned pineapple loses some vitamins and minerals, it’s still not a bad choice to get your fiber, thiamin, and B & C vitamins in. It’s more convenient than fresh but be sure to keep the calories in mind too.