The Power of Pineapples
By Bhuvaneshwari M
Sturdy and prickly on the outside; fragrant, delicious, and very healthy inside. The pineapple was named the healthiest fruit in the world and for some seriously important reasons. Pineapples contains zero fat and cholesterol, and plentiful of vitamins A, B, C, potassium, manganese, copper, and a dozen of other minerals and nutrients our bodies regularly need.
Health Benefits of Pineapples
Treat colds and cough
Thanks to the large level of anti-inflammatory bromelain and vitamin C, pineapple is often an excellent remedy for treating nasty colds and coughing. Bromelain is also known to reduce swelling and respiratory problems. Enzymes that pineapples contain reduce inflammation and clean up excessive mucus within the respiratory system. The next time we feel sick, drink a glass of pineapple juice instead of orange juice. Our recovery will start much sooner.
Help our body produce more energy
Manganese, which is abundant in pineapples, is a key co-factor boosting the creation of enzymes that responsible for the production of energy within our body.
Help prevent cancer
It is found in researches that pineapple enzymes can shrink or kill cancer cells. Pineapples contain a lot of antioxidants that help to capture and fight against free radicals. This slows down the cell damage process, thus preventing some sorts of cancer.
Keeps our eyes healthy
Due to the high levels of antioxidants and vitamin C, pineapple reduces the risk of macular degeneration – an eye disease, causing vision to lose. Elder people are particularly exposed to it. Also, it contains a lot of beta carotene – an essential element needed for the healthy vision that should be consumed regularly.
Boost our immune system
Pineapples are a strong source of vitamin C and, in fact, contain half the daily recommended value for an adult consistent with the Food and Drug Administration. Vitamin C is additionally a primary water-soluble antioxidant that fights cell damage. Our bodies need sufficient vitamin C to fight cell damage and prevent joint pains and heart diseases.
The fruit has become a characteristic ingredient within the meat, vegetable, fish, and rice dishes of what’s loosely termed Pan-Asian cuisine. The fruit is eaten fresh were available and in canned form worldwide.