Pineapple vs Raspberries
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Raspberries, raw is higher in more vitamins & minerals
Calories (kcal)
Pineapple —
Raspberries —
Protein (g)
Pineapple 0.461
Raspberries 1.01
Carbs (g)
Pineapple 14.1
Raspberries 12.9
Fat (g)
Pineapple 0.211
Raspberries 0.188
Fiber (g)
Pineapple 0.935
Raspberries —
Quick answers
Which has more protein?
Raspberries, raw — 1.01g vs 0.461g per 100g.
Which is more nutrient-dense?
Raspberries, 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 | Raspberries | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 85.0 g | 85.6 g | -1% |
| Protein | 0.461 g | 1.01 g | -54% |
| Total lipid (fat) | 0.211 g | 0.188 g | +13% |
| Carbohydrate, by difference | 14.1 g | 12.9 g | +9% |
| Fiber, total dietary | 0.935 g | — | |
| Sugars, Total | 11.4 g | 2.68 g | +327% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 58.6 mg | 23.0 mg | +154% |
| Thiamin (Vitamin B1) | 0.064 mg | — | |
| Niacin (Vitamin B3) | 0.228 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.110 mg | — | |
| Minerals | |||
| Calcium, Ca | 12.5 mg | 16.4 mg | -24% |
| Iron, Fe | 0.054 mg | 0.450 mg | -88% |
| Magnesium, Mg | 13.4 mg | 19.1 mg | -30% |
| Phosphorus, P | 5.42 mg | 27.5 mg | -80% |
| Potassium, K | 137 mg | 156 mg | -12% |
| Sodium, Na | 0 mg | 0 mg | = |
| Zinc, Zn | 0.107 mg | 0.221 mg | -52% |
| Copper, Cu | 0.095 mg | 0.053 mg | +80% |
| Manganese, Mn | 0.866 mg | 0.493 mg | +75% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 60 kcal | 57 kcal | +5% |
| Energy (Atwater Specific Factors) | 54 kcal | 51 kcal | +5% |
| Nitrogen | 0.074 g | 0.161 g | -54% |
| Ash | 0.246 g | 0.350 g | -30% |
| Sucrose | 3.46 g | 0 g | |
| Glucose | 3.91 g | 0.992 g | +294% |
| Fructose | 4.05 g | 1.68 g | +141% |
| Lactose | 0 g | 0 g | = |
| Maltose | 0 g | 0 g | = |
| Galactose | — | 0 g | |
| Citric acid | 685 mg | 1740 mg | -61% |
| Malic acid | 265 mg | 54.1 mg | +389% |
| Oxalic acid | 0 mg | 0 mg | = |
| Pyruvic acid | 0 mg | 0 mg | = |
| Quinic acid | 0 mg | 0 mg | = |
| Molybdenum, Mo | 0 ug | — | |
| Biotin | — | 3.43 ug | |
| Betaine | — | 0.800 mg | |
| Daidzein | 0 mg | 0 mg | = |
| Genistein | 0 mg | 0 mg | = |
| Proanthocyanidin dimers | 0 mg | 11.8 mg | -100% |
| Proanthocyanidin trimers | 0 mg | 5.05 mg | -100% |
| Proanthocyanidin 4-6mers | 0 mg | 8.99 mg | -100% |
| Proanthocyanidin 7-10mers | 0 mg | 1.13 mg | -100% |
| Proanthocyanidin polymers (>10mers) | 0 mg | 0 mg | = |
| Apigenin | 0 mg | 0 mg | = |
| Luteolin | 0.010 mg | 0 mg | |
| Kaempferol | 0 mg | 0.060 mg | -100% |
| Myricetin | 0.010 mg | 0 mg | |
| Quercetin | 0.140 mg | 1.05 mg | -87% |
| Flavonoids | |||
| (-)-Epicatechin | 0 mg | 3.52 mg | -100% |
| (-)-Epicatechin 3-gallate | 0 mg | 0 mg | = |
| (-)-Epigallocatechin | 0 mg | 0.460 mg | -100% |
| (-)-Epigallocatechin 3-gallate | 0 mg | 0.540 mg | -100% |
| (+)-Catechin | 0 mg | 1.31 mg | -100% |
| (+)-Gallocatechin | 0 mg | 0 mg | = |
| Choline | |||
| Choline from glycerophoshocholine | — | 1.60 mg | |
| Choline from phosphatidylcholine | — | 7.00 mg | |
| Choline from phosphocholine | — | 0.600 mg | |
| Choline from sphingomyelin | — | 0 mg | |
| Free Choline | — | 3.10 mg | |
| Total Choline | — | 12.0 mg | |
| Iodine | |||
| Iodine mcg/100gB | 0.300 mcg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | 0.003 mg | -100% |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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