ingredient information
Pineapple Roasted
Pineapple (Ananas comosus) is the common name for an edible tropical plant and also its fruit.[1] It is native to the southern part of Brazil, and Paraguay.[2] Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content (perhaps malic and/or citric). Pineapples are the only bromeliad fruit in widespread cultivation. It is one of the most commercially important plants which carry out CAM photosynthesis. Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The bromelain breaks down in cooking or the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome.[citation needed] Raw pineapples also should not be consumed by those with hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer's blood.[citation needed] Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders and others believe it serves as a pain reliever;[6] others claim that it helps to induce childbirth when a baby is overdue.[7] Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving). Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a flavour enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Additionally, large uncooked cuts of meat are referred to as roasts.[1] Also, meats and vegetables prepared in this way are described as "roast", e.g., roast chicken or roast squash.