Fruits

Pears Nutrition Facts

Pears are a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. They provide dietary fiber.

Calories57

Protein0.4 g

Carbs15.1 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories57 kcal

Protein0.4 g

Total Fat0.2 g

Carbohydrates15.1 g

Fiber3.1 g

Sodium7 mg

Total Sugars9.69 g

Source: USDA FoodData Central, record 746773

Nutrients

Full nutrient profile

Proximates

Water84.1 g

Nitrogen0.06 g

Protein0.38 g

Total lipid (fat)0.16 g

Ash0.3 g

Carbohydrates

Carbohydrate, by difference15.1 g

Fiber, total dietary3.1 g

Fiber, soluble0.3 g

Fiber, insoluble2.8 g

Sugars, Total9.69 g

Sucrose0.43 g

Glucose2.5 g

Fructose6.76 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total9.69 g

Minerals

Calcium, Ca8 mg

Iron, Fe0.17 mg

Magnesium, Mg5.7 mg

Phosphorus, P10 mg

Potassium, K87 mg

Sodium, Na7 mg

Zinc, Zn0.07 mg

Copper, Cu0.07 mg

Manganese, Mn0.032 mg

Selenium, Se0.2 ug

Vitamins and other components

Vitamin C, total ascorbic acid4.4 mg

Thiamin0.012 mg

Riboflavin0.026 mg

Niacin0.164 mg

Pantothenic acid0.042 mg

Vitamin B-60.026 mg

Folate, total6 ug

Vitamin A, RAE1 ug

Carotene, beta8 ug

Carotene, alpha0 ug

Cryptoxanthin, beta3 ug

Lycopene0 ug

Lutein + zeaxanthin48 ug

Vitamin K (phylloquinone)3.8 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin A, IU28 iu

Folate, food6 ug

Vitamin E (alpha-tocopherol)0.12 mg

Choline, total5.1 mg

Lipids

Fatty acids, total trans0 g

Amino acids

Tryptophan0.002 g

Threonine0.013 g

Isoleucine0.014 g

Leucine0.023 g

Lysine0.021 g

Methionine0.002 g

Cystine0.002 g

Phenylalanine0.013 g

Tyrosine0.002 g

Valine0.019 g

Arginine0.012 g

Histidine0.002 g

Alanine0.016 g

Aspartic acid0.104 g

Glutamic acid0.036 g

Glycine0.015 g

Proline0.017 g

Serine0.016 g

Interesting fact

Tannins You Cannot Taste

Raw pears carry about 32.68 mg of proanthocyanidins per 100 g — condensed tannins that sit mostly in the skin and the gritty stone cells, and are not counted anywhere on a nutrition panel.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Pears

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.3gC 15.6gF 0.3g

Put the numbers to work

Nutrition calculators

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