The Punch - - FOODIE -

Jackie New­gent, a New York–based culi­nary nu­tri­tion­ist and the author of ‘The All-nat­u­ral Di­a­betes Cook­book’ has said that, “The stand­out nu­tri­ent in pineap­ple is vi­ta­min C, which sup­ports the im­mune sys­tem and pro­vides an­tiox­i­dant ben­e­fits.”

One cup of pineap­ple con­tains 78.9mg of vi­ta­min C, ac­cord­ing to the US De­part­ment of Agri­cul­ture. That’s more than the rec­om­mended di­etary al­lowance for adult women (which is 75mg per day) and close to the rec­om­men­da­tion for men (90mg per day), ac­cord­ing to Med­line­plus. Vi­ta­min C is im­por­tant be­cause it en­cour­ages growth and heal­ing around the body and plays a role in a lot of things, from wound re­pair to iron ab­sorp­tion. Also, pineap­ple con­tains brome­lain, which is a mix of en­zymes, that stud­ies show can re­duce in­flam­ma­tion and nasal swelling, and also aid in the heal­ing of wounds and burns, ac­cord­ing to the Na­tional Cen­tre for Con­tem­po­rary and In­te­gra­tive Health. It has also been linked to im­proved di­ges­tion and has his­tor­i­cally been used in Cen­tral and South Amer­i­can coun­tries to treat di­ges­tive dis­or­ders.

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