Natural Dried Organic Pineapple
Buy online dried organic pineapple with no added sugar – containing only natural sugar.
Our dried organic pineapple has the organic certification and is lovingly grown every day with care and respect for the environment and for those who work the land.
You can buy dried organic pineapple in packs that are ideal for true dried fruit lovers.
Discover nutritional values of natural dried organic pineapple (with no added sugar – containing only natural sugar). Our analyses have shown that 100 g of dried organic pineapple contain:
- 5.7 mg of Manganese, equivalent to 285% of NRV (Nutrient Reference Value);
- 0.50 mg of Copper, equivalent to 50% of NRV;
- 20 µg of Selenium, equivalent to 36% of NRV.
Ingredients: organic pineapple. May contain traces of PEANUTS and other NUTS.
Formats: 1 kg
Origin: Ghana, Sri Lanka, Ivory Coast
Natural dried organic pineapple
- Cut in small pieces
- With no preservatives
|Ingredients||Organic pineapple. May contain traces of PEANUTS and other NUTS.|
|Storage requirements||Store in a cool, dry place|
|Organic||IT-BIO-009; Non-EU Agriculture;|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||1279 kJ / 302 kcal|
|of which saturates||0.1 g|
|of which sugars||67 g|
|Copper||0.50 mg (50% NRV*)|
|Manganese||5.7 mg (285% NRV*)|
|Selenium||20 µg (36% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Origin||Ghana, Ivory Coast, Sri Lanka|
|Nutrients||Copper, Manganese, Selenium|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
Pineapple is an excellent source of high quality fiber given its consistency, its length, its ability to retain large amounts of water and dye, its resistance to salt and traction. In some countries, pineapple fibres are used in the clothing industry (due to its silk-like consistency) and in the paper industry (pineapple fibre is used to produce thin, flexible sheets of paper).
The use of by-products of pineapple plant processing has been encouraged for the production of animal feed. The leaves can be used in three forms: fresh, dried and silage. Hearts and skins, together with molasses, are used for animal feed.
An alternative use of the fruit involves its use in the pharmaceutical industry, thanks to a substance extracted from the pineapple stalk by means of the precipitation technique: bromelain, an enzyme used for at least ten years and traditionally produced in Hawaii, but currently extracted in other countries such as Taiwan, Thailand, Brazil and Puerto Rico. Its effects are manifold: it facilitates the digestive process, controls the evolution of inflammatory states and helps recovery from sports injuries. Bromelain is used in the food industry, as it can make meat softer, but it is also used as an additive in beer to make it lighter; in protein solubilization; in the treatment of fish waste. It is also used in the production of hydrolysed proteins, increasing the solubility of gelatine.
Pineapple contains about 80-85% water and 81-87% moisture, 13-19% total solids, while fibre can reach 2-3%. Among the organic acids, citric acid is the most important. The pulp has a low content of ash, nitrogen compounds and lipids (0.1%). From 25 to 30% of nitrogen compounds are proteins. Fresh pineapple contains mineral salts such as calcium, potassium, phosphorus and sodium, as well as being a rich source of vitamin C.
The Italian word ‘ananas’ comes from 'nanas', which in the Tupi language means “excellent fruit', as recorded by André Thevet in 1555; Comosus, ‘in tufts', refers to the stem of the fruit. In English, the fruit is called ‘pineapple’, while in Spanish it is called ‘ananá’ or ‘piña’, ‘pinecone’. The species is native to South America and is said to come from the area between southern Brazil and Paraguay. Little is known about the origin of the domestic pineapple but M. S. Bertoni (1919) considers the drainage basin of the Paraná-Paraguay River the place of origin of the pineapple comosus. The oldest representation of the fruit is found in the CascajalBlock, attributed to the Olmec civilization. It was brought to the Caribbean islands by the then Caribs and it was seen for the first time in Guadeloupe in 1493 by Christopher Columbus, although in reality, fruits similar to pineapples appear in some Roman mosaics and in a statue, which suggests that it was already known in antiquity. It was then brought to Europe, and from here it spread to the Pacific Islands thanks to the Spanish and the English. There are many commercial plantations in Hawaii, the Philippines, South-East Asia, Latin America, Florida and Cuba. In the Caribbean, Europe and North America, the pineapple has been associated with the return of vessels from long voyages and has become an emblem of welcome and hospitality.
Native to South America, the pineapple arrived in Europe more than five centuries ago thanks to Christopher Columbus, who saw it for the first time in 1493 on the island of Guadeloupe, in the Antilles. Afterwards, the Portuguese and Spanish introduced pineapple cultivation in their colonies in the south of Africa and Asia. It is a perennial plant, with long tough leathery leaves in a grey-green hue. The adult plants reach 0.9-1.8 m in height and width. The pineapple does not grow in a truly wild state, and the areas where it is grown are usually limited to a lower altitude under 800 m above sea level, although there are some exceptions; Kenya has production fields located between 1400 and 1800 m and Malaysia over 2400 m. When pineapple is grown at altitudes above 1000 m, the fruits produced are smaller, the pulp has a less attractive colour, and the flavour is more acidic. Optimal growth seems to be between 20-30°C, with an optimum of 23-24°C.
https://it.wikipedia.org/wiki/Ananas https://en.wikipedia.org/wiki/Pineapple https://it.wikipedia.org/wiki/Ananas_comosus
According to our analyses, 100 g of organic pineapple contain:
- Selenium (20 µg - 36% of NRV)
- Copper (0.50 mg - 50% of NRV)
- Manganese (5.7 mg - 285% of NRV)
Affordable price means to us offering our clients dried organic pineapple with no added sugars – containing only natural sugar - which everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of dried organic pineapple, you are also contributing to the reduction in the use of plastic.
How much does 1 kg of natural dried organic pineapple cost?
The price per kg for natural dried organic pineapple depends on the pineapple’s quality, variety and origin. On Nuturally, we have selected the best natural dried pineapple with respect for our supply chain, farmers, and raw materials.
You can store dried organic pineapple in dry, cool places, away from sources of heat and moisture. Here are 4 useful tips:
- The best way to store dried organic pineapple is in a refrigerated environment. Nuturally dried organic pineapple with no added sugars – containing only natural sugar - can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of dried organic pineapple is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen, that is fundamental for aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.
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