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        "rendered": "Pineapple (Ananas comosus)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Pineapple (Ananas comosus)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Ananas comosus<small>Bromeliads (Bromeliaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The pulp<small>The stalk contains the most bromelain.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and sour<small>It tingles on the tongue<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">South America, Paraguay and Brazil<small>Brought to Europe by Columbus in 1493<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">The enzyme bromelain<small>breaks down protein<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Botanical<\/div>\n<div class=\"v\">A composite fruit<small>from over 100 fused individual berries<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Pineapple contains bromelain, a protein-splitting enzyme that tenderizes meat, creates a tingling sensation on the tongue, and is used medicinally to reduce swelling after surgery\u2014though in much higher doses than a single pineapple provides. It also contains vitamin C and manganese. Fresh pineapple is significantly more nutritious than canned.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The fruit that was rented<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/ananas-ananas-comosus.jpg\" alt=\"Reife Ananas mit gr\u00fcnen Bl\u00e4ttern\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In 18th-century England, pineapples were so expensive that they were rented for dinner parties \u2013 just for show.<\/p>\n<p class=\"ea-drop\">The pineapple originated in South America, in the region of Paraguay and southern Brazil; indigenous peoples spread it to the Caribbean. Columbus found it on Guadeloupe in 1493 and brought it to Spain. In Europe, it became a status symbol of the nobility, grown in heated greenhouses called &quot;pineries&quot;.<\/p>\n<p>Today, most pineapples come from Costa Rica, the Philippines, and Brazil. The plant is a bromeliad; each pineapple is an aggregate fruit made up of over a hundred fused individual fruits arranged spirally around the stem.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the pineapple does for you<\/h2>\n<p class=\"ea-drop\">Fresh pineapple provides approximately 48 mg <strong>Vitamin C<\/strong> per 100g, a lot <strong>manganese<\/strong>, plus fiber, potassium and the enzyme <strong>Bromelain<\/strong> - a mixture of protein-splitting enzymes, which is mainly located in the stem.<\/p>\n<p><strong>Bromelain<\/strong> It is approved as a medicine, for example, for treating swelling after injuries and surgeries. Studies have used it in doses of several hundred milligrams; a serving of fresh pineapple contains only a fraction of that amount, and some is destroyed in the stomach. Fresh pineapple may seem like a digestive aid after protein-rich meals, but this is not well-documented.<\/p>\n<p>Canned pineapple is heated: the bromelain is destroyed, some vitamin C is lost, and there&#039;s often sugar in the syrup. Fresh pineapple is what matters for nutrients and enzymes.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 48 mg<\/b><span>Vitamin C per 100g fresh pineapple<\/span><\/div>\n<div class=\"ea-zahl\"><b>over 100<\/b><span>Individual fruits form a pineapple<\/span><\/div>\n<div class=\"ea-zahl\"><b>1493<\/b><span>Columbus brought them to Europe<\/span><\/div>\n<div class=\"ea-zahl\"><b>0<\/b><span>active bromelain in canned pineapple<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the pineapple<\/h2>\n<p>Pineapple contains sugar, fruit acids (citric and malic acid), <strong>Vitamin C<\/strong>, a lot <strong>manganese<\/strong>, Vitamin B1, potassium, fiber and <strong>Bromelain<\/strong>. The aroma is created from over a hundred volatile substances.<\/p>\n<p>Bromelain breaks down proteins \u2013 including those in the oral mucosa. This explains the burning and tingling sensation after eating a lot of fresh pineapple. It also prevents gelatin from setting and makes quark bitter if left to stand for too long.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes pineapple stronger<\/h2>\n<p>Pineapple loves chili, coconut and grilling - and its enzyme is something you need to know in the kitchen.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Meat<\/span><\/p>\n<div class=\"mit\">as <i>marinade<\/i><\/div>\n<p>Fresh pineapple in the marinade tenderizes meat - in no more than 30 to 60 minutes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">grill<\/span><\/p>\n<div class=\"mit\"><i>grilled<\/i> with cinnamon<\/div>\n<p>Grilled pineapple slices with cinnamon - caramelized and juicy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Tropical<\/span><\/p>\n<div class=\"mit\">with <i>Coconut &amp; Lime<\/i><\/div>\n<p>Pi\u00f1a colada flavors in fruit salad or smoothie.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Chili &amp; Coriander<\/i><\/div>\n<p>Pineapple salsa with fish and tacos.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">enzyme<\/span><\/p>\n<div class=\"mit\"><i>fresh &amp; with stem<\/i><\/div>\n<p>The finely cut stalk contains the most bromelain - mix it into smoothies.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">curry<\/span><\/p>\n<div class=\"mit\">in <i>Thai curry<\/i><\/div>\n<p>Red curry with pineapple and coconut milk.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">enzyme<\/span><\/p>\n<div class=\"mit\">not raw in <i>Gelatin desserts<\/i><\/div>\n<p>Bromelain prevents hardening - use agar-agar or heat the pineapple.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Milk<\/span><\/p>\n<div class=\"mit\">not raw in <i>quark<\/i> leave<\/div>\n<p>It will turn bitter - mix fresh.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">mouth<\/span><\/p>\n<div class=\"mit\">not <i>too much at once<\/i><\/div>\n<p>Bromelain irritates the oral mucosa.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Medications<\/span><\/p>\n<div class=\"mit\">Do not take bromelain supplements with <i>Blood thinners<\/i><\/div>\n<p>High doses of bromelain can affect blood clotting - consult your doctor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">can<\/span><\/p>\n<div class=\"mit\">not <i>Canned instead of fresh<\/i><\/div>\n<p>No enzyme, less vitamin C, often sugar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Maturity<\/span><\/p>\n<div class=\"mit\">not <i>immature<\/i> buy<\/div>\n<p>Pineapples do not ripen further after harvesting - buy them when they have a sweet fragrance and easily plucked leaves.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Grilled pineapple<\/span><span class=\"w\">With cinnamon and yogurt.<\/span><\/li>\n<li><span class=\"g\">Pineapple salsa<\/span><span class=\"w\">With chili, onion, and coriander.<\/span><\/li>\n<li><span class=\"g\">Thai curry<\/span><span class=\"w\">With coconut milk and vegetables.<\/span><\/li>\n<li><span class=\"g\">fruit salad<\/span><span class=\"w\">With mango, kiwi, and lime.<\/span><\/li>\n<li><span class=\"g\">Smoothie<\/span><span class=\"w\">With spinach and banana.<\/span><\/li>\n<li><span class=\"g\">Tacos al pastor<\/span><span class=\"w\">Mexican with pineapple.<\/span><\/li>\n<li><span class=\"g\">Pineapple Fried Rice<\/span><span class=\"w\">Thai style, served in a pineapple.<\/span><\/li>\n<li><span class=\"g\">meat marinade<\/span><span class=\"w\">With soy sauce and ginger.<\/span><\/li>\n<li><span class=\"g\">Sorbet<\/span><span class=\"w\">Made from fresh pineapple.<\/span><\/li>\n<li><span class=\"g\">Coconut-pineapple cake<\/span><span class=\"w\">Juicy and tropical.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Cut off the top and bottom, slice the peel into strips, and remove the brown eyes in diagonal grooves. Don&#039;t throw away the core; finely chop it and use it in smoothies.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Fresh pineapple after a heavy meal<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Pineapple for dessert<\/h3>\n<ol>\n<li>Peel half a fresh, ripe pineapple and cut it into pieces.<\/li>\n<li>Finely chop the stem and add it in.<\/li>\n<li>Eat a portion (about 150g) after a protein-rich meal.<\/li>\n<li>Do not mix with cream or quark if it is going to stand for a longer period of time.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>As a light, refreshing dessert after heavy, protein-rich meals. The bromelain may aid protein digestion \u2013 this hasn&#039;t been proven for fresh pineapple, but it&#039;s certainly a vitamin-rich way to finish.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One serving. Less for sensitive oral mucosa. Bromelain preparations for swelling should only be used after consulting a doctor, especially if you are taking blood thinners.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Pineapple is not part of classical Ayurveda. Today it is considered sweet and sour, warming and heavy: it stimulates the digestive fire and calms Vata, but can aggravate Pitta - therefore, it should be ripe and consumed in moderation.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the pineapple (<strong>Bo Luo<\/strong>) sweet-slightly sour and neutral. It is said to quench thirst, relieve heat, stimulate digestion and promote urination.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Mouth irritation:<\/strong> Bromelain can irritate the tongue and lips.<\/li>\n<li><strong>Bromelain supplements:<\/strong> Discuss with blood thinners and before operations.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reaction with latex, papaya and kiwi is possible.<\/li>\n<li><strong>Can:<\/strong> often sweetened, without active enzyme.<\/li>\n<li><strong>Season:<\/strong> always imported.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kiwi-actinidia-deliciosa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">kiwi<\/span><span class=\"d\">The fruit contains the sister enzyme actinidin.<\/span><\/a><a href=\"\/en\/wiki-archiv\/mango-mangifera-indica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">mango<\/span><span class=\"d\">The second tropical fruit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">For the marinade.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For curry and marinade.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For grilled pineapple.<\/span><\/a><a href=\"\/en\/product\/kokosoel-nativ\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">virgin coconut oil<\/span><span class=\"d\">For the Thai curry.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Maurer HR. <em>Bromelain: biochemistry, pharmacology and medical use.<\/em> Cellular and Molecular Life Sciences 2001; 58(9): 1234\u20131245.<\/li>\n<li>Pavan R et al. <em>Properties and therapeutic application of bromelain: a review.<\/em> Biotechnology Research International 2012; 2012: 976203.<\/li>\n<li>Beauman F. <em>The Pineapple: King of Fruits.<\/em> Chatto &amp; Windus, London 2005.<\/li>\n<li>Aune D et al. <em>Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality - a systematic review and dose-response meta-analysis of prospective studies.<\/em> International Journal of Epidemiology 2017; 46(3): 1029\u20131056.<\/li>\n<li>USDA FoodData Central: <em>Pineapple, raw, all varieties<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Ananas (Ananas comosus) Botanischer Name Ananas comosusBromeliengew\u00e4chse (Bromeliaceae) Verwendet wird Das Fruchtfleischder Strunk enth\u00e4lt das meiste Bromelain Geschmack S\u00fc\u00df-s\u00e4uerlichprickelt auf der Zunge Herkunft S\u00fcdamerika, Paraguay und Brasilien1493 von Kolumbus nach Europa gebracht Bekannt f\u00fcr Das Enzym Bromelainspaltet Eiwei\u00df Botanisch Eine Sammelfruchtaus \u00fcber 100 verwachsenen Einzelbeeren Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der<\/p>",
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