I'm impressed by the high nutrient value of fresh pineapple, especially for bromelain. How does canned pineapple compare generally, and for bromelain specifically?

We don't have a side-by-side comparison for fresh versus canned pineapple. However, fresh pineapple will have more bromelain than canned pineapple. The bromelain content will begin to degrade once the pineapple is cut, exposed to oxygen, and/or heated; therefore the canned version will contain significantly less bromelain. What's more, canned pineapple in syrup contains more sugar and calories than fresh pineapple.

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