Fruits

Nutrition Facts Pear

Pear is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides dietary fiber. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories64
Protein0.3g
Carbs14.8g
Fat0.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 64 kcal
Protein 0.31 g
Total Fat 0.37 g
Carbohydrates 14.77 g
Fiber 2.64 g
Total Sugars 7.8 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 84.27 g
Energy (Atwater General Factors) 63.66 kcal
Energy (Atwater Specific Factors) 57.32 kcal
Nitrogen 0.05 g
Protein 0.31 g
Total lipid (fat) 0.37 g
Ash 0.28 g
Energy 66 kcal
Energy 275 kj
Carbohydrates
Carbohydrate, by difference 14.77 g
Fiber, total dietary 2.64 g
Sugars, Total 7.8 g
Sucrose 0.06 g
Glucose 1.83 g
Fructose 5.91 g
Lactose 0 g
Maltose 0 g
Sugars, Total 9.73 g
Galactose 0 g
Lipids
Fatty acids, total trans 0 g
Amino acids
Isoleucine 0.01 g
Leucine 0.02 g
Lysine 0.02 g
Cystine 0.002 g
Valine 0.02 g
Arginine 0.01 g
Histidine 0.002 g
Aspartic acid 0.12 g
Serine 0.02 g
Tryptophan 0.002 g
Threonine 0.01 g
Methionine 0.003 g
Phenylalanine 0.01 g
Tyrosine 0.002 g
Alanine 0.02 g
Glutamic acid 0.04 g
Glycine 0.02 g
Proline 0.03 g
Minerals
Calcium, Ca 9.99 mg
Iron, Fe 0 mg
Magnesium, Mg 6.49 mg
Phosphorus, P 12.3 mg
Potassium, K 122.5 mg
Sodium, Na 0.4 mg
Zinc, Zn 0.11 mg
Copper, Cu 0.08 mg
Manganese, Mn 0.05 mg
Selenium, Se 0 ug
Vitamins and other components
Vitamin C, total ascorbic acid 5.51 mg
Biotin 0 ug
Vitamin E (alpha-tocopherol) 0.12 mg
Lutein + zeaxanthin 46 ug
Niacin 0.15 mg
Pantothenic acid 0.04 mg
Vitamin B-6 0.03 mg
Choline, total 5.1 mg
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 4.3 ug
Folate, food 9 ug
Vitamin A, IU 25 iu
Vitamin A, RAE 1 ug
Carotene, beta 14 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 1 ug
Lycopene 0 ug
Thiamin 0.01 mg
Riboflavin 0.02 mg
Folate, total 9 ug

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

Related foods

Compare similar foods

View all foods
Apple (Fuji) nutrition facts65 kcal
Apple (Fuji)100 gP 0.1g · C 15.7g · F 0.2g
Apple (Gala) nutrition facts61 kcal
Apple (Gala)100 gP 0.1g · C 14.8g · F 0.2g
Apple (Granny Smith) nutrition facts59 kcal
Apple (Granny Smith)100 gP 0.3g · C 14.1g · F 0.1g
Apple (Honeycrisp) nutrition facts60 kcal
Apple (Honeycrisp)100 gP 0.1g · C 14.7g · F 0.1g
Apple (Red Delicious) nutrition facts62 kcal
Apple (Red Delicious)100 gP 0.2g · C 14.8g · F 0.2g

Recipes with this food

Use pear in simple recipes

Recipes featuring this food will appear here when the recipe library is connected.

These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.