Fruit

Whole Fruit

Asian Pear whole fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 57.2

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 5.16 mg
Salt 0.01 g
Total Carbohydrate 12.7 g
Dietary Fibre 1.9 g
Total Sugars 10.1 g
Complex / starch 1.05 g
Protein 0.79 g
Water 85.6 g

Detailed nutrients

Energy 57.2 kcal
Water 85.6 g
Carbohydrates 12.7 g
- Sugars 10.1 g
- Starch 1.05 g
- Fibre 1.9 g
Protein 0.79 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 42.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.24 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.3 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
Minerals 369 mg
- Major Minerals 367 mg
  - Calcium 66 mg
  - Sodium 5.16 mg
  - Potassium 296 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.24 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.3 · vitamin-e: 0.34 · vitamin-k: 5.6 ·

Minerals

Sodium: 5.16 · Potassium: 296 · Calcium: 66 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

5000 BCE

Market gardeners and growers selected asian pear for flavour, yield and keeping quality, including named whole fruit portions.

1900

Cold storage and transport made asian pear a year-round kitchen staple in many regions, including named whole fruit portions.

1950

Cooks bought prepped forms of asian pear for speed while markets still sold whole produce, including named whole fruit portions.