Pear is one of the most widespread fruits in cultivation and human nutrition. More than 3000 varieties are grown around the world. The majority of world production consists of three types: the European pear, which is dominantly grown in Europe and North America; the Chinese white pear “Báilí” and the Asian pear, known as “Nashi.”
Pears are usually propagated by grafting one variety onto a rootstock of another pear, but sometimes quince rootstocks are used.
One pear per 100 g provides 0.36 g of protein, 15.23 g of carbohydrates,9.75 g of sugar, 3.1 g of fiber, and 0.14 g of fat. Its calorific value is 239 KCal.
Pears are a source of antioxidants, as well as vitamins A, C, E, B1, and B2. They are rich in folic acid, copper, phosphorus, and potassium. Pears are considered hypoallergenic. Therefore, pear juice can also be given to newborns.
Thanks to their antioxidant effect, they can positively affect cholesterol levels, reduce the risk of heart attacks, and improve immunity.