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Nutritional Facts of Dole Pineapple Juice

By Andrea Cespedes

The Dole Food Co., founded in 1851, is, as of 2007, the world’s largest producer and marketer of fresh fruit and vegetables. Given its origins in Hawaii, many of Dole’s 200 products include pineapple. Dole pineapple juice comes in cans or in cartons in the refrigerated juice case at the grocery store. This juice may be included as part of a healthy diet.

Calories and Macronutrients

A standard serving of Dole pineapple juice, or 8 fluid oz., contains 130 calories. It provides 30 g of carbohydrates with 26 g of naturally occurring sugar. The juice has no fat and less than 1 g of protein. The U.S. Department of Agriculture Food Guide Pyramid considers one cup of 100 percent fruit juice as one serving of fruit.

Additional Nutritional Benefits

Dole pineapple juice is fortified with ascorbic acid, or vitamin C. As a result, one 8-oz. glass offers 100 percent of the U.S. Department of Agriculture recommended daily allowance based on a 2,000 calorie-per-day diet. The juice also has 4 percent of the RDA for calcium.

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Potassium

With 350 mg of potassium in one serving, Dole pineapple juice is a very good source of the mineral. Potassium helps the body balance fluid and minerals. Drugs.com lists other high-potassium foods with amounts comparable to Dole pineapple juice as 1/3 cup of raisins with 363 mg or ½ cup of cooked, dried peas with 355 mg.

Other Pineapple Flavors

In addition to plain pineapple juice, Dole offers orange-pineapple, orange-pineapple-banana and orange-strawberry-pineapple flavors. While the nutritional qualities are similar, the orange-pineapple version and the orange-pineapple-banana version also contain apple juice. A “pina colada” juice also contains pineapple juice along with apple juice, banana puree and coconut water.

Considerations

Pineapple juice contains more calories than orange juice, which contains 110 calories per 8-oz. serving. While an enzyme in fresh pineapple juice inhibits gelling of gelatin and may make meat protein break down when used as a marinade, the act of pasteurizing the juice destroys this enzyme. Consider eating fresh pineapple chunks as an alternative to juice to benefit from the fiber in the whole fruit.

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