Cook with Pineapple, raw, traditional varieties
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The Art of Natural Cheesemaking by David Asher
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
$25◆ Buy on Amazon →
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Nutrition (per 100g unless noted)
190
Energy (kcal)
0.6
Protein (g)
0.1
Fat (g)
11.8
Carbs (g)
1
Sodium (mg)
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×18
2×13
minty×5
mint×4
sweet×4
3×3
fresh×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(+)-cis-abscisic aldehyde(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain
Molecular pairings
Pairs well with — computed from shared flavor compounds
Pineapple, canned, extra heavy syrup pack, solids and liquid
20 shared
Pineapple, raw, extra sweet variety
20 shared
Pineapple, frozen, chunks, sweetened
20 shared
Pineapple, canned, water pack, solids and liquids
20 shared
Pineapple, raw, all varieties
20 shared
Pineapple, raw, traditional varieties
20 shared
Pineapple, raw
Source & License
Source
USDA FoodData Central
License
public-domain
Source page
Imported
6/8/2026, 12:15:32 PM
Verification
Multi-layer verified