United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09252, Pears, raw
Food Group: Fruits and Fruit Juices
Scientific Name:  Pyrus communis
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 10%   Refuse Description:   Stem, core and seeds
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, slices 140 g

cup, cubes 161 g

small 148 g

medium 178 g

large 230 g

NLEA serving 166 g
Proximates Water 1, 2 g 83.96 32 0.110 117.54 135.18 124.26 149.45 193.11 139.37
Proximates Energy kcal 57 -- -- 80 92 84 101 131 95
Proximates Energy kJ 239 -- -- 335 385 354 425 550 397
Proximates Protein 1, 2 g 0.36 29 0.010 0.50 0.58 0.53 0.64 0.83 0.60
Proximates Total lipid (fat) 1, 2 g 0.14 24 0.010 0.20 0.23 0.21 0.25 0.32 0.23
Proximates Ash 1, 2 g 0.32 24 0.010 0.45 0.52 0.47 0.57 0.74 0.53
Proximates Carbohydrate, by difference g 15.23 -- -- 21.32 24.52 22.54 27.11 35.03 25.28
Proximates Fiber, total dietary 1, 2 g 3.1 24 0.074 4.3 5.0 4.6 5.5 7.1 5.1
Proximates Sugars, total 1, 2 g 9.75 24 0.200 13.65 15.70 14.43 17.36 22.43 16.18
Proximates Sucrose 1, 2 g 0.71 24 0.090 0.99 1.14 1.05 1.26 1.63 1.18
Proximates Glucose (dextrose) 1, 2 g 2.60 24 0.150 3.64 4.19 3.85 4.63 5.98 4.32
Proximates Fructose 1, 2 g 6.42 24 0.060 8.99 10.34 9.50 11.43 14.77 10.66
Proximates Lactose 1, 2 g 0.00 23 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Proximates Maltose 1, 2 g 0.00 23 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Proximates Galactose 1, 2 g 0.00 24 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Minerals Calcium, Ca 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 9 51 0.000 13 14 13 16 21 15
Minerals Iron, Fe 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.18 55 0.020 0.25 0.29 0.27 0.32 0.41 0.30
Minerals Magnesium, Mg 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 7 51 0.000 10 11 10 12 16 12
Minerals Phosphorus, P 1, 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 12 50 0.000 17 19 18 21 28 20
Minerals Potassium, K 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 116 50 3.000 162 187 172 206 267 193
Minerals Sodium, Na 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 1 51 0.000 1 2 1 2 2 2
Minerals Zinc, Zn 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.10 51 0.004 0.14 0.16 0.15 0.18 0.23 0.17
Minerals Copper, Cu 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.082 57 0.006 0.115 0.132 0.121 0.146 0.189 0.136
Minerals Manganese, Mn 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 mg 0.048 60 0.003 0.067 0.077 0.071 0.085 0.110 0.080
Minerals Selenium, Se 2 µg 0.1 8 0.007 0.1 0.2 0.1 0.2 0.2 0.2
Minerals Fluoride, F 15, 16, 17 µg 2.2 20 0.100 3.1 3.5 3.3 3.9 5.1 3.7
Vitamins Vitamin C, total ascorbic acid 1, 2 mg 4.3 16 0.200 6.0 6.9 6.4 7.7 9.9 7.1
Vitamins Thiamin 1, 2 mg 0.012 16 0.001 0.017 0.019 0.018 0.021 0.028 0.020
Vitamins Riboflavin 1, 2 mg 0.026 16 0.002 0.036 0.042 0.038 0.046 0.060 0.043
Vitamins Niacin 1, 2 mg 0.161 16 0.005 0.225 0.259 0.238 0.287 0.370 0.267
Vitamins Pantothenic acid 1, 2 mg 0.049 14 0.004 0.069 0.079 0.073 0.087 0.113 0.081
Vitamins Vitamin B-6 1, 2 mg 0.029 16 0.001 0.041 0.047 0.043 0.052 0.067 0.048
Vitamins Folate, total 1, 2 µg 7 16 0.000 10 11 10 12 16 12
Vitamins Folic acid µg 0 -- -- 0 0 0 0 0 0
Vitamins Folate, food µg 7 16 0.000 10 11 10 12 16 12
Vitamins Folate, DFE µg 7 -- -- 10 11 10 12 16 12
Vitamins Choline, total 2 mg 5.1 3 0.100 7.1 8.2 7.5 9.1 11.7 8.5
Vitamins Betaine 2 mg 0.2 3 0.015 0.3 0.3 0.3 0.4 0.5 0.3
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE 1, 2, 18 µg 1 -- -- 1 2 1 2 2 2
Vitamins Retinol µg 0 -- -- 0 0 0 0 0 0
Vitamins Carotene, beta 1, 2, 18 µg 14 16 4.000 20 23 21 25 32 23
Vitamins Carotene, alpha 1, 2, 18 µg 1 16 0.000 1 2 1 2 2 2
Vitamins Cryptoxanthin, beta 1, 2 µg 2 14 0.000 3 3 3 4 5 3
Vitamins Vitamin A, IU 1, 2, 18 IU 25 -- -- 35 40 37 44 58 42
Vitamins Lycopene 1, 2 µg 0 14 0.000 0 0 0 0 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 44 14 2.000 62 71 65 78 101 73
Vitamins Vitamin E (alpha-tocopherol) 2 mg 0.12 4 0.003 0.17 0.19 0.18 0.21 0.28 0.20
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocopherol, beta 2 mg 0.00 4 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocopherol, gamma 2 mg 0.03 4 0.003 0.04 0.05 0.04 0.05 0.07 0.05
Vitamins Tocopherol, delta 2 mg 0.00 4 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, alpha 2 mg 0.02 4 0.007 0.03 0.03 0.03 0.04 0.05 0.03
Vitamins Tocotrienol, beta 2 mg 0.00 4 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, gamma 2 mg 0.00 4 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Tocotrienol, delta 2 mg 0.00 4 0.000 0.00 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0 0 0
Vitamins Vitamin K (phylloquinone) 1, 2 µg 4.4 16 0.100 6.2 7.1 6.5 7.8 10.1 7.3
Lipids Fatty acids, total saturated g 0.022 -- -- 0.031 0.035 0.033 0.039 0.051 0.037
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.017 1 -- 0.024 0.027 0.025 0.030 0.039 0.028
Lipids 18:0 g 0.003 1 -- 0.004 0.005 0.004 0.005 0.007 0.005
Lipids Fatty acids, total monounsaturated g 0.084 -- -- 0.118 0.135 0.124 0.150 0.193 0.139
Lipids 16:1 undifferentiated g 0.002 1 -- 0.003 0.003 0.003 0.004 0.005 0.003
Lipids 18:1 undifferentiated g 0.081 1 -- 0.113 0.130 0.120 0.144 0.186 0.134
Lipids 20:1 g 0.001 1 -- 0.001 0.002 0.001 0.002 0.002 0.002
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.094 -- -- 0.132 0.151 0.139 0.167 0.216 0.156
Lipids 18:2 undifferentiated g 0.093 1 -- 0.130 0.150 0.138 0.166 0.214 0.154
Lipids 18:3 undifferentiated g 0.001 1 -- 0.001 0.002 0.001 0.002 0.002 0.002
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0 0 0
Lipids Phytosterols mg 8 -- -- 11 13 12 14 18 13
Amino Acids Tryptophan 2 g 0.002 -- -- 0.003 0.003 0.003 0.004 0.005 0.003
Amino Acids Threonine 2 g 0.011 -- -- 0.015 0.018 0.016 0.020 0.025 0.018
Amino Acids Isoleucine 2 g 0.011 -- -- 0.015 0.018 0.016 0.020 0.025 0.018
Amino Acids Leucine 2 g 0.019 -- -- 0.027 0.031 0.028 0.034 0.044 0.032
Amino Acids Lysine 2 g 0.017 -- -- 0.024 0.027 0.025 0.030 0.039 0.028
Amino Acids Methionine 2 g 0.002 -- -- 0.003 0.003 0.003 0.004 0.005 0.003
Amino Acids Cystine 2 g 0.002 -- -- 0.003 0.003 0.003 0.004 0.005 0.003
Amino Acids Phenylalanine 2 g 0.011 -- -- 0.015 0.018 0.016 0.020 0.025 0.018
Amino Acids Tyrosine 2 g 0.002 -- -- 0.003 0.003 0.003 0.004 0.005 0.003
Amino Acids Valine 2 g 0.017 -- -- 0.024 0.027 0.025 0.030 0.039 0.028
Amino Acids Arginine 2 g 0.010 -- -- 0.014 0.016 0.015 0.018 0.023 0.017
Amino Acids Histidine 2 g 0.002 -- -- 0.003 0.003 0.003 0.004 0.005 0.003
Amino Acids Alanine 2 g 0.014 -- -- 0.020 0.023 0.021 0.025 0.032 0.023
Amino Acids Aspartic acid 2 g 0.105 -- -- 0.147 0.169 0.155 0.187 0.241 0.174
Amino Acids Glutamic acid 2 g 0.030 -- -- 0.042 0.048 0.044 0.053 0.069 0.050
Amino Acids Glycine 2 g 0.013 -- -- 0.018 0.021 0.019 0.023 0.030 0.022
Amino Acids Proline 2 g 0.021 -- -- 0.029 0.034 0.031 0.037 0.048 0.035
Amino Acids Serine 2 g 0.015 -- -- 0.021 0.024 0.022 0.027 0.034 0.025
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0 0 0
Anthocyanidins Cyanidin 19 mg 2.1 8 0.41 2.9 3.3 3.0 3.7 4.7 3.4
Anthocyanidins Petunidin 19 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Anthocyanidins Delphinidin 19 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Anthocyanidins Malvidin 19 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Anthocyanidins Pelargonidin 19 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Anthocyanidins Peonidin 19 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Catechin 19, 20, 21, 22, 23 mg 0.3 47 0.04 0.4 0.4 0.4 0.5 0.6 0.4
Flavan-3-ols (-)-Epigallocatechin 19, 21, 22 mg 0.6 28 0.25 0.8 0.9 0.9 1.1 1.4 1.0
Flavan-3-ols (-)-Epicatechin 19, 20, 21, 22, 23, 24 mg 3.8 50 0.32 5.3 6.1 5.6 6.7 8.6 6.2
Flavan-3-ols (-)-Epicatechin 3-gallate 19, 21, 22 mg 0.0 28 0.02 0.0 0.0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 19, 21, 22 mg 0.2 28 0.12 0.2 0.3 0.3 0.3 0.4 0.3
Flavan-3-ols (+)-Gallocatechin 19, 21, 22 mg 0.0 28 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavanones Hesperetin 19 mg 0.0 6 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavanones Naringenin 19 mg 0.0 6 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavones Apigenin 19, 25, 26 mg 0.0 12 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavones Luteolin 19, 25, 26 mg 0.0 8 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavonols Isorhamnetin 24 mg 0.3 3 0.16 0.4 0.5 0.4 0.5 0.7 0.5
Flavonols Kaempferol 25, 26, 27 mg 0.0 5 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavonols Myricetin 19, 25, 26, 27 mg 0.0 13 0 0.0 0.0 0.0 0.0 0.0 0.0
Flavonols Quercetin 19, 24, 25, 26, 27 mg 0.8 16 0.26 1.2 1.4 1.2 1.5 1.9 1.4
Isoflavones Daidzein 31, 32 mg 0.00 2 -- 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Genistein 31, 32 mg 0.00 2 -- 0.00 0.00 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 31, 32 mg 0.00 2 -- 0.00 0.00 0.00 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 28, 29, 30 mg 2.0 18 0.94 2.8 3.3 3.0 3.6 4.7 3.4
Proanthocyanidin Proanthocyanidin trimers 28, 29, 30 mg 1.5 18 0.75 2.2 2.5 2.3 2.7 3.5 2.6
Proanthocyanidin Proanthocyanidin 4-6mers 29, 30 mg 6.0 12 1.49 8.3 9.6 8.8 10.6 13.7 9.9
Proanthocyanidin Proanthocyanidin 7-10mers 29, 30 mg 4.7 12 1.77 6.6 7.6 6.9 8.3 10.8 7.8
Proanthocyanidin Proanthocyanidin polymers (>10mers) 29, 30 mg 18.5 12 14.97 25.8 29.7 27.3 32.9 42.5 30.6

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5i , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5a , 2001  Beltsville MD  
3N.J. Miller-Ihli Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States , 1996 Journal of Food Composition and Analysis 9 4   pp.301-311
4Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1995    
5Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1996    
6Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1997    
7Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1998    
8Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1999    
9Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1991    
10Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1992    
11Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1989    
12Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1990    
13Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1993    
14Food and Drug Administration (FDA), DHHS FDA Total Diet Study , 1994    
15J.D.B. Featherstone, Carol Shields A Study of Fluoride Intake in New York State Residents , 1988 New York State Fluoride Analysis Contract - report date 12/1/1988   
16Stephen Adair, Dennis Leverett, Carol Shields Fluoride Content of School Lunches from Optimally Fluoridated and a Fluoride-Deficient Community , 1991 Journal of Food Composition and Analysis 4   pp.216-226
17Robert Ophaug Fluoride, Unpublished - Ophaug ,  Microdiffision   
18Nutrient Data Laboratory, ARS, USDA Continued monitoring of the nutrient content of selected key foods, University of Georgia , 1993  Beltsville MD  
19Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
20Amiot, M. J., Tacchini, M., Aubert, S. Y., and Oleszek, W.  Influence of cultivar, maturity stage and storage conditions on phenolic composition and browning of pear fruits. , 1995 J. Agric. Food Chem. 43   pp.1132-1137
21Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
22de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.  Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. , 2000 J. Agric. Food Chem. 48   pp.5331-5337
23Tsanova-Savova, S., Ribarova, F., and Gerova, M.  (+)-Catechin and (-)-Epicatechin in Bulgarian fruits. , 2005 J. Food Comp. Anal. 18   pp.691-698
24Schieber, A., Keller, P., Carle, R.  Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography , 2001 J. Chromatogr. A 910   pp.265-273
25Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
26Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
27Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
28de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages , 2000 J. Agric. Food Chem. 48   pp.5331-5337
29Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
30Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
31Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
32Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1344 PEAR
  • C0139 FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION