Pineapple vs Cherries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Pineapple, raw is higher in more vitamins & minerals
Calories (kcal)
Pineapple —
Cherries —
Protein (g)
Pineapple 0.461
Cherries 1.04
Carbs (g)
Pineapple 14.1
Cherries 16.2
Fat (g)
Pineapple 0.211
Cherries 0.192
Fiber (g)
Pineapple 0.935
Cherries —
Quick answers
Which has more protein?
Cherries, sweet, dark red, raw — 1.04g vs 0.461g per 100g.
Which is more nutrient-dense?
Pineapple, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pineapple | Cherries | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 85.0 g | 82.2 g | +3% |
| Protein | 0.461 g | 1.04 g | -56% |
| Total lipid (fat) | 0.211 g | 0.192 g | +10% |
| Carbohydrate, by difference | 14.1 g | 16.2 g | -13% |
| Fiber, total dietary | 0.935 g | — | |
| Sugars, Total | 11.4 g | 13.9 g | -18% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 58.6 mg | 10.4 mg | +464% |
| Thiamin (Vitamin B1) | 0.064 mg | — | |
| Niacin (Vitamin B3) | 0.228 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.110 mg | 0.049 mg | +125% |
| Minerals | |||
| Calcium, Ca | 12.5 mg | 12.3 mg | +2% |
| Iron, Fe | 0.054 mg | 0.105 mg | -49% |
| Magnesium, Mg | 13.4 mg | 12.1 mg | +10% |
| Phosphorus, P | 5.42 mg | 23.3 mg | -77% |
| Potassium, K | 137 mg | 230 mg | -40% |
| Sodium, Na | 0 mg | 0 mg | = |
| Zinc, Zn | 0.107 mg | 0.064 mg | +66% |
| Copper, Cu | 0.095 mg | 0.069 mg | +38% |
| Manganese, Mn | 0.866 mg | 0.073 mg | +1080% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 60 kcal | 71 kcal | -15% |
| Energy (Atwater Specific Factors) | 54 kcal | 63 kcal | -15% |
| Nitrogen | 0.074 g | 0.166 g | -56% |
| Ash | 0.246 g | 0.425 g | -42% |
| Sucrose | 3.46 g | 0 g | |
| Glucose | 3.91 g | 8.36 g | -53% |
| Fructose | 4.05 g | 5.51 g | -26% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Citric acid | 685 mg | 0 mg | |
| Malic acid | 265 mg | 762 mg | -65% |
| Oxalic acid | 0 mg | 0 mg | = |
| Pyruvic acid | 0 mg | 0 mg | = |
| Quinic acid | 0 mg | 0 mg | = |
| Molybdenum, Mo | 0 ug | 0.970 ug | -100% |
| Daidzein | 0 mg | 0 mg | = |
| Genistein | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | 0 mg | 3.45 mg | -100% |
| Proanthocyanidin trimers | 0 mg | 2.71 mg | -100% |
| Proanthocyanidin 4-6mers | 0 mg | 6.65 mg | -100% |
| Proanthocyanidin 7-10mers | 0 mg | 1.82 mg | -100% |
| Proanthocyanidin polymers (>10mers) | 0 mg | 0 mg | = |
| Apigenin | 0 mg | 0 mg | = |
| Luteolin | 0.010 mg | 0 mg | |
| Kaempferol | 0 mg | 0.240 mg | -100% |
| Myricetin | 0.010 mg | 0.050 mg | -80% |
| Quercetin | 0.140 mg | 2.29 mg | -94% |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | 5.00 mg | -100% |
| (-)-Epicatechin 3-gallate | 0 mg | 0.050 mg | -100% |
| (-)-Epigallocatechin | 0 mg | 0.340 mg | -100% |
| (-)-Epigallocatechin 3-gallate | 0 mg | 0 mg | = |
| (+)-Catechin | 0 mg | 4.36 mg | -100% |
| (+)-Gallocatechin | 0 mg | 0 mg | = |
| Iodine | |||
| Iodine mcg/100gB | 0.300 mcg | — | |
| Fluoride | |||
| Mean mcg/100g ** | — | 2.00 mg | |
| Isoflavones | |||
| Total isoflavones | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.