Introduction:
Like apples, pears belong to the pome fruit family. Due to their low acidity, they are very digestible. The ripe fruit exudes a delicious aroma.
Use/Preparation:
Raw as fruit, compote, jam, dried fruit, cakes, desserts, cider, schnapps, juice, with game, with cheese, pear syrup, pear sauerkraut.
Health:
Pears have less fruit acid than apples, but contain just as much sugar. Due to their high fibre content, they fill you up quickly and aid digestion. The fruit is also rich in vitamins (C and B) and minerals such as iron, potassium, copper, iodine, magnesium, phosphate and zinc.
Pears contain a lot of biogenic amines and are only conditionally suitable for histamine intolerance. The individual tolerance limit can be tested carefully.
Alternatives:
In some recipes, the pear can be replaced by quince or apple.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 57/239 |
| Fat | 0,14 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 15,2 g |
| Sugar | 9,8 g |
| Protein | 0,4 g |
| Salt | 0 g |
