Know what’s on your plate
Bosc pear
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 67 kcal —
- Protein 0.4 g 1%
- Carbohydrate 13 g 5%
- Fat 0.1 g 0%
- Fibre 3.1 g 11%
- Sugars 10 g —
- Sodium 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 2.8 mg 3%
- Vitamin E 0.12 mg 1%
- Vitamin K 5.2 µg 4%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.15 mg 1%
- Pantothenic acid (B5) 0.06 mg 1%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 7 µg 2%
- Choline 5.1 mg 1%
Minerals
- Calcium 10 mg 1%
- Iron 0.15 mg 1%
- Magnesium 7 mg 2%
- Phosphorus 14 mg 1%
- Potassium 122 mg 3%
- Zinc 0.13 mg 1%
- Copper 0.1 mg 12%
- Manganese 0.05 mg 2%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 67 | 0.4 g | 13 g | 0.1 g |
| 1 × cup, sliced | 140 g | 94 | 0.5 g | 18 g | 0.1 g |
| 1 × small | 159 g | 107 | 0.6 g | 21 g | 0.1 g |
| 1 × medium | 179 g | 120 | 0.6 g | 23 g | 0.2 g |
| 1 × large | 219 g | 147 | 0.8 g | 29 g | 0.2 g |
| 2 × cup, sliced | 280 g | 188 | 1 g | 36 g | 0.3 g |
| ½ × cup, sliced | 70 g | 47 | 0.3 g | 9.1 g | 0.1 g |
| 3 × cup, sliced | 420 g | 281 | 1.5 g | 55 g | 0.4 g |
| 4 × cup, sliced | 560 g | 375 | 2 g | 73 g | 0.5 g |
Similar foods
- Pearraw57 kcal / 100 g
- Bartlett pearraw63 kcal / 100 g
- Pear with skin57 kcal / 100 g
- Asian pearraw42 kcal / 100 g
- Imported pearraw44 kcal / 100 g
- Green Anjou pearraw66 kcal / 100 g
- Green skin unpeeled pearraw59 kcal / 100 g
- Red Anjou pearraw62 kcal / 100 g
- Coscia pearfresh42 kcal / 100 g
- Norwegian pearraw44 kcal / 100 g
Questions about Bosc pear
How can you tell when a Bosc pear is ripe?
Press gently near the stem: a ripe pear gives slightly at the neck but stays firm elsewhere. Bosc pears can remain quite firm when ripe, so don’t wait for the whole fruit to soften.
Are Bosc pears good for baking?
Yes. Their firm flesh holds its shape in tarts, cakes and crumbles; halve or slice them and bake until a knife slips in easily. You can leave the skin on, though peeling gives a softer texture.
How do you poach Bosc pears?
Peel them, leaving the stalks on if you like, and simmer gently in wine or water with sugar and spices until tender, usually 20–30 minutes. Keep them just below a boil so the pears soften without falling apart.
How should you store Bosc pears?
Keep unripe pears at room temperature and check the neck daily. Once ripe, refrigerate them to slow further softening; keep cut pieces covered in the fridge and use them promptly.
What goes well with Bosc pears?
Their sweetness and firm texture work well with blue cheese, walnuts and bitter leaves, or with cinnamon, ginger and vanilla in desserts. They are also a classic choice for poached pears.
Can you use another pear instead of a Bosc pear in a recipe?
For baking or poaching, choose another firm pear, such as an Anjou, so it keeps its shape. A softer, juicier Bartlett pear works too, but may need less cooking and can become tender more quickly.
Do you need to peel a Bosc pear before eating it?
No; the skin is edible, so wash the pear well and eat it as it is. Peel it for a smoother texture in purées or some desserts.
Source: USDA FoodData Central 167778 · per 100 g · carbohydrate per EU label, fibre excluded
