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Pineapple, flesh only, raw

Pineapple is a fruit, and the figures here describe its raw flesh only, without the skin or core. It mainly provides water and carbohydrate, along with vitamin C and some fibre. Per 100g, raw pineapple contains 11g of carbohydrate, 11g of sugars, 1.2g of fibre and 53mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Fibre contributes to normal bowel function. The sugars in raw pineapple occur naturally within the fruit, rather than being added. Its carbohydrate content is relevant for people monitoring carbohydrate intake. Full nutrient figures, including energy, vitamins and minerals, are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

45 kcal

Energy

194 kJ

Fat

0.1g

of which saturates

Trace

Carbohydrate

11g

of which sugars

11g

Fibre

1.2g

Protein

0.5g

Salt

Trace

Alcohol

0g

Water

86g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamin D

0µg

Vitamin E

0.06mg

Vitamin K1

0.21µg

Vitamin C

53mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

Trace

Niacin (B3)

0.3mg

Vitamin B6

0.1mg

Vitamin B12

0µg

Folate

12µg

Calcium

14mg

Iron

0.16mg

Magnesium

11mg

Phosphorus

6mg

Potassium

121mg

Sodium

Trace

Zinc

0.1mg

Copper

0.09mg

Selenium

Trace

Iodine

Trace

Other types of pineapple

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

20 kcal

0.2g

0.1g

0.5g

Pineapple, canned in juice, whole contents

47 kcal

0.3g

Trace

–

Pineapple, canned in syrup, whole contents

64 kcal

0.5g

Trace

–

Pineapple, dried

303 kcal

3.3g

0.7g

8g

About these figures

Values are per 100g of the food as described (11 samples, imported, whole and prepacked chunks). "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