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Pineapple, dried

Dried pineapple is pineapple fruit with much of its water removed. It mainly provides carbohydrate in the form of sugars, along with fibre and some minerals. Per 100g, it contains 76g of sugars, 8g of fibre and 807mg of potassium, and provides 1292 kJ of energy.

Drying concentrates the sugars and energy in fruit into a smaller weight, which is worth noting for people monitoring their sugar or energy intake. Fibre helps support normal bowel function, while potassium contributes to normal muscle and nerve function. Dried pineapple contains little fat and only trace amounts of salt and saturated fat. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

303 kcal

Energy

1292 kJ

Fat

0.7g

of which saturates

Trace

Carbohydrate

76g

of which sugars

76g

Fibre

8g

Protein

3.3g

Salt

Trace

Alcohol

0g

Water

9.3g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

20µg

Vitamin D

0µg

Vitamin E

0.4mg

Vitamin C

Trace

Riboflavin (B2)

Trace

Niacin (B3)

1.5mg

Vitamin B12

0µg

Folate

Trace

Calcium

96mg

Iron

1.1mg

Magnesium

72mg

Phosphorus

41mg

Potassium

807mg

Sodium

Trace

Zinc

0.73mg

Copper

0.6mg

Selenium

Trace

Iodine

Trace

Other types of pineapple

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pineapple, canned in juice, whole contents

47 kcal

0.3g

Trace

–

Pineapple, canned in syrup, whole contents

64 kcal

0.5g

Trace

–

Pineapple, flesh only, raw

45 kcal

0.5g

0.1g

1.2g

Pineapple, flesh only, raw, weighed with skin and top

20 kcal

0.2g

0.1g

0.5g

About these figures

Values are per 100g of the food as described (Calculated from 14-376). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published