Know what’s on your plate
Pear
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 57 kcal —
- Protein 0.4 g 1%
- Carbohydrate 12 g 4%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 3.1 g 11%
- Sugars 9.8 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 4.3 mg 5%
- Vitamin D 0 µg 0%
- Vitamin E 0.12 mg 1%
- Vitamin K 4.4 µg 4%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.16 mg 1%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 7 µg 2%
- Vitamin B12 0 µg 0%
- Choline 5.1 mg 1%
Minerals
- Calcium 9 mg 1%
- Iron 0.18 mg 1%
- Magnesium 7 mg 2%
- Phosphorus 12 mg 1%
- Potassium 116 mg 2%
- Zinc 0.1 mg 1%
- Copper 0.08 mg 9%
- Manganese 0.05 mg 2%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 57 | 0.4 g | 12 g | 0.1 g |
| 1 × cup, slices | 140 g | 80 | 0.5 g | 17 g | 0.2 g |
| 1 × cup, cubes | 161 g | 92 | 0.6 g | 20 g | 0.2 g |
| 1 × small | 148 g | 84 | 0.5 g | 18 g | 0.2 g |
| 1 × medium | 178 g | 101 | 0.6 g | 22 g | 0.2 g |
| 1 × large | 230 g | 131 | 0.8 g | 28 g | 0.3 g |
| 2 × cup, slices | 280 g | 160 | 1 g | 34 g | 0.4 g |
| ½ × cup, slices | 70 g | 40 | 0.3 g | 8.5 g | 0.1 g |
| 3 × cup, slices | 420 g | 239 | 1.5 g | 51 g | 0.6 g |
| 4 × cup, slices | 560 g | 319 | 2 g | 68 g | 0.8 g |
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Questions about Pear
How can you tell when a pear is ripe?
Press gently beside the stalk: a ripe pear gives slightly there, while the rest should still feel firm. Many pears ripen best at room temperature; once soft and fragrant, refrigerate them to slow further ripening.
How do you ripen pears faster?
Put them in a paper bag with a ripe banana or apple and leave it at room temperature. These fruits release ethylene, which speeds ripening; check the pears daily so they do not become mushy.
Can you eat a pear with the skin on?
Yes. Wash and dry it first; the skin is edible and adds texture, so there is no need to peel a pear for eating fresh or baking.
How do you stop cut pear from turning brown?
Toss the slices with a little lemon juice, then keep them in a sealed container in the fridge. The acid slows browning; use them within a day for the best texture.
Can you freeze pears?
Yes. Peel and core ripe pears, slice them, and freeze in a single layer before transferring to a freezer-safe container. They soften after thawing, so frozen pear works best in smoothies, compotes and baking.
What goes well with pear in a salad?
Pair fresh slices with blue cheese, toasted walnuts and bitter leaves such as chicory or rocket. A sharp vinaigrette balances the pear’s sweetness, and lemon juice helps keep the slices pale.
How do you poach pears?
Peel firm pears and simmer them gently in water or wine with sugar and spices until a knife slips in easily, usually 20–30 minutes depending on size. Let them cool in the poaching liquid to absorb more flavour.
How much fibre is in a pear?
A medium pear contains 5.5 g of fibre. Eating it with the skin on keeps the fruit’s natural fibre in the portion.
Source: USDA FoodData Central 169118 · per 100 g · carbohydrate per EU label, fibre excluded
