The pear, just like the apple, belongs to the pomaceous fruit and is botanically classified in the rosaceous plant family. It originated in China.
Several thousand pear varieties are known today. The best-known pears in Switzerland are Williams (Bartlett), the Conference, Kaiser Alexander (Bosc or Kaiser) and the Gute Luise (Louise Bonne). As pears ripen, they are particularly sensitive to pressure and pears continuing ripening after they are harvested. Pears are picked shortly before they are ripe. Then, they develop their typical taste after a few days. Pears have less fruit acid compared to other fruits; which enhances their sweetness even more.
Season: From August to April (depending on the type)
Nutritional Value Tableper 100 g edible portion
|58 kcal||Protein 0.4 g||Sodium 2 mg||B1 0.03 mg|
|244 kJ||Fat 0.3 g||Potassium 125 mg||B2 0.03 mg|
|Carbohydrates 12.2 g||Calcium 10 mg||B3 0.2 mg|
|Dietary fibres 2.3 g||Phosphorus 13 mg||C 5 mg|
|Magnesium 7 mg||E 0.5 mg|
Energy: 58 kcal, 244 kJ
Nutrients: Protein 0.4 g, Fat 0.3 g, Carbohydrates 12.2 g, Dietary fibres 2.3 g
Minerals: Sodium 2 mg, Potassium 125 mg, Calcium 10 mg, Phosphorus 13 mg, Magnesium 7 mg
Vitamins: B1 0.03 mg, B2 0.03 mg, B3 0.2 mg, C 5 mg, E 0.5 mg
Did you know...?
The pear, just like the apple, contains a wide range of different vitamins, minerals and trace elements.
1 portion a day corresponds to:
A medium-sized pear