Know what’s on your plate
Asian pear
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 42 kcal —
- Protein 0.5 g 1%
- Carbohydrate 7.1 g 3%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3.6 g 13%
- Sugars 7.1 g —
- Sodium 0 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 3.8 mg 4%
- Vitamin D 0 µg 0%
- Vitamin E 0.12 mg 1%
- Vitamin K 4.5 µg 4%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.22 mg 1%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 5.1 mg 1%
Minerals
- Calcium 4 mg 0%
- Iron 0 mg 0%
- Magnesium 8 mg 2%
- Phosphorus 11 mg 1%
- Potassium 121 mg 3%
- Zinc 0.02 mg 0%
- Copper 0.05 mg 6%
- Manganese 0.06 mg 3%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 42 | 0.5 g | 7.1 g | 0.2 g |
| 1 × fruit 2-1/4" high x 2-1/2" dia | 122 g | 51 | 0.6 g | 8.6 g | 0.3 g |
| 1 × fruit 3-3/8" high x 3" diameter | 275 g | 116 | 1.4 g | 19 g | 0.6 g |
| 2 × fruit 2-1/4" high x 2-1/2" dia | 244 g | 102 | 1.2 g | 17 g | 0.6 g |
| ½ × fruit 2-1/4" high x 2-1/2" dia | 61 g | 26 | 0.3 g | 4.3 g | 0.1 g |
| 3 × fruit 2-1/4" high x 2-1/2" dia | 366 g | 154 | 1.8 g | 26 g | 0.8 g |
| 4 × fruit 2-1/4" high x 2-1/2" dia | 488 g | 205 | 2.4 g | 34 g | 1.1 g |
Similar foods
- Nashi Asian pearraw39 kcal / 100 g
- Nashi pear flesh and skin29 kcal / 100 g
- Nashi pearunpeeled, raw49 kcal / 100 g
- Pearraw57 kcal / 100 g
- Pear with skin57 kcal / 100 g
- Gold nashi pearcolour skin, flesh & skin, fresh, raw39 kcal / 100 g
- Imported pearraw44 kcal / 100 g
- Bartlett pearraw63 kcal / 100 g
- Green skin unpeeled pearraw59 kcal / 100 g
- Green Anjou pearraw66 kcal / 100 g
Questions about Asian pear
How do you eat an Asian pear?
Wash it and bite into it like an apple, or cut it into wedges; the crisp skin is edible, and you can remove the core. A squeeze of lemon helps keep cut pieces from browning.
Can you cook Asian pears?
Yes. Their firm, juicy flesh holds its shape when baked in halves or simmered in a light syrup; allow about 20–30 minutes in a 180 °C oven, until tender when pierced. They are also grated into Korean marinades, where their juice helps flavour and tenderise meat.
How do you choose a ripe Asian pear?
Choose one that feels heavy for its size, with taut, unbroken skin and no soft bruises. Unlike many European pears, an Asian pear is usually ready to eat while still firm; a sweet aroma near the stem is a useful extra clue.
How should you store Asian pears?
Keep firm pears in the fridge, where they stay crisp for several weeks. Once cut, cover the pieces and refrigerate them; use them within a few days.
What goes well with Asian pear?
Its clean crunch works with sharp and savoury flavours: add slices to a salad with blue cheese or toasted nuts, serve them with cured ham, or pair them with ginger and cinnamon. In Korean food, grated pear is a familiar addition to bulgogi marinade.
Can you use Asian pear instead of ordinary pear?
Yes, especially in salads, slaws and dishes where you want a crisp bite rather than soft, melting fruit. In baking or a sauce, Asian pear is less likely to collapse, so cook it longer or grate it if you need it to blend in.
Is an Asian pear the same as a nashi pear?
“Asian pear” and “nashi pear” are commonly used for the same crisp, round fruit, though names can vary between sellers and regions. It is botanically a pear, not an apple; its apple-like crunch is what makes it seem different.
How much fibre does an Asian pear have?
A medium fruit weighing about 122 g provides 3.6 g of fibre per 100 g of fruit. Keep the skin on to retain the fibre it contains.
Source: USDA FoodData Central 168177 · per 100 g · carbohydrate per EU label, fibre excluded
