Nutritional Composition of Pineapple (Ananas comosus), Banana (Musa spp.), and Orange (Citrus sinensis) Fruits

Abstract

This study presents analyses of the proximate composition, vitamin content, and mineral content of three commonly consumed fruits—pineapple, orange, and banana—with the aim of comparing their nutrient compositions. The proximate analysis revealed that pineapple and orange had similar moisture contents (84.22% and 85.04%, respectively), whereas banana showed a significantly lower moisture content (73.11%). In terms of crude protein, banana had the highest content (3.18%), followed by pineapple (2.39%) and orange (1.28%). Banana also had the highest crude fat content (0.32%), whereas orange had the lowest (0.21%). For vitamins, orange had the highest vitamin A content (0.138 mg/g); banana had the highest vitamin C content (0.190 mg/mL), followed by orange (0.187 mg/mL); and pineapple and banana had the joint-highest vitamin D content (0.021 mg/g). In the mineral analysis, zinc (Zn) levels were highest in banana (1.90%) and orange (1.27%), while pineapple contained 0.84% zinc. Calcium (Ca) was highest in orange (0.24%), while banana and pineapple had lower concentrations. Overall, each fruit demonstrated a unique nutrient profile, with orange having the highest moisture and vitamin A values, banana having the highest crude protein, crude fat, carbohydrate, vitamin C, magnesium, zinc, and phosphorus values, and pineapple having the highest ash, crude fibre, and vitamin E values. This comparative analysis highlights the diverse nutritional benefits of these fruits, making them valuable dietary components.